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 clovesgarlic, peeled, smashed
- 4bay leaves
- 1 lb.baby potatoes, halved
- 3 c.low-sodium seafood broth, vegetable broth or water
- 1 tbsp.white vinegar
- 1 tsp.mustard seeds
- ½ tsp.celery salt
- 6 tsp.(or more) old bay seasoning, divided
- 2 earscorn, each cut into 4 pieces
- 12 oz.andouille sausage, sliced on a bias 1/2" thick
- 1 lb.large peeled, deveined, tail-on shrimp
- 1lemon, cut into 8 wedges
- ½ c.unsalted butter, room temperature
- 2 tbsp.chopped fresh parsley
Directions
- 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.