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Slow Cooker Shrimp Boil

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Slow Cooker Shrimp Boil combines red potatoes, smoky andouille sausage, sweet corn, and tender shrimp seasoned with Old Bay and lemon, cooked effortlessly in a crockpot for a flavorful and fuss-free seafood feast.

Ingredients

¼ cup Old Bay seasoning

2 tablespoons freshly squeezed lemon juice

1 tablespoon hot sauce (optional)

1 ½ pounds small red potatoes

1 medium sweet onion, cut into wedges

1 head garlic, halved

2 bay leaves

1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces

3 ears corn, each cut crosswise into 3 pieces

2 pounds medium or large shrimp

2 tablespoons chopped fresh parsley leaves

Instructions

  1. In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce (if using), and 6 cups water. Set aside.
  2. Place potatoes, onion wedges, garlic halves, and bay leaves into a 6-quart slow cooker. Pour the Old Bay seasoning mixture over the ingredients and stir to combine.
  3. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
  4. Stir in andouille sausage and corn pieces. Cover and cook on high heat for 30 minutes. Remove corn and keep warm.
  5. Add shrimp to the slow cooker, cover, and cook on high, stirring twice, until shrimp turn opaque and pink, about 20-30 minutes. Drain well.
  6. Serve immediately, garnished with fresh parsley and your choice of melted butter, hot sauce, cocktail sauce, and lemon wedges.

Notes

Spicier: Add extra hot sauce or cayenne pepper to the Old Bay mixture.

Seafood Swap: Use crab legs or lobster tails instead of shrimp.

Vegetarian: Omit sausage and shrimp; add more potatoes and corn with smoked paprika seasoning.

Additional Veggies: Add sliced carrots or mushrooms during cooking.

Herbs: Substitute parsley with dill or cilantro for different flavors.

Store leftovers refrigerated up to 3 days; reheat gently to avoid overcooking shrimp.

Freeze with caution; shrimp may become rubbery.

Nutrition

Find it online: https://chocolatecoveredamy.com/slow-cooker-shrimp-boil/