Slow Cooker Shrimp Boil
In this shrimp boil recipe, potatoes, sweet corn, spicy sausage, and lemons swim in a flavorful broth with juicy shrimp tossed in plenty of Old Bay seasoning.
Ingredients
- 1 mediumyellow onion, , finely chopped
- 8 clovegarlic, smashed , peeled
- 4bay leaves
- 1 lbBaby Potatoes, halved
- 3 cupLow Sodium - seafood broth, vegetable broth or water
- 1 tbspwhite vinegar
- 1 tspmustard seeds
- 0.5 tspcelery salt
- 6 tspOld Bay seasoning, , divided
- 2 earcorn, each cut into 4 pieces
- 12 ozandouille sausage, on a bias 1/2" thick, sliced
- 1 lblarge, tail-on shrimp, peeled deveined
- 1lemon, cut into 8 wedges
- 0.5 cup(1 stick) unsalted butter, room temperature
- 2 tbspfresh parsley , chopped
Instructions
- 1
In a slow cooker, combine onion, garlic, bay leaves, potatoes, broth, vinegar, mustard seeds, celery salt, and 4 tsp. Old Bay. Cover and cook on high for 1 hour.
- 2
Add corn and sausage and stir to combine. Cover and continue to cook for 2 hours.
- 3
Uncover and stir to combine. Season shrimp with 2 tsp. Old Bay. Add shrimp and 4 lemon wedges to slow cooker, cover, and cook on high until shrimp are cooked through, about 10 minutes more.
- 4
Carefully strain shrimp mixture through a large fine-mesh sieve or colander into a medium pot. Return shrimp and vegetables to slow cooker to keep warm. Bring liquid to a boil and cook, stirring occasionally, until reduced by about half, 15 to 20 minutes. Remove from heat and whisk in butter until melted.
- 5
Pour butter mixture over shrimp mixture. Top with parsley. Taste and add more Old Bay, if desired. Serve with remaining 4 lemon wedges alongside.