Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil

from delish.com
15 min

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 medium yellow onion, finely chopped 
  • 8 cloves garlic, peeled, smashed 
  • 4 bay leaves
  • 1 lb. baby potatoes, halved
  • 3 c. low-sodium seafood broth, vegetable broth or water
  • 1 tbsp. white vinegar 
  • 1 tsp. mustard seeds 
  • 1/2 tsp. celery salt 
  • 6 tsp. (or more) Old Bay seasoning, divided 
  • 2 ears of corn, each cut into 4 pieces
  • 12 oz. andouille sausage, sliced on a bias 1/2" thick
  • 1 lb. large peeled, deveined, tail-on shrimp
  • 1 lemon, cut into 8 wedges 
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 2 tbsp. chopped fresh parsley 

Directions

  1. 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. 2

    Add corn and sausage and stir to combine. Cover and continue to cook for 2 hours.

  3. 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. 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. 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.