Easy Slow Cooker Shrimp Boil

Hands-on Time10 MinsTotal Time3 Hours 25 Mins
Yield: Serves 6 (serving size: 2 cups)

Tender red potatoes, corn, and shrimp; smoky sausage; and flavorful Old Bay seasoning give this dish classic shrimp-boil flavor. Because it’s all made in the slow cooker, pulling this meal together is a breeze. It’s perfect for a party—just serve with lemon wedges, cocktail sauce, bay leaves, and ice-cold beer. If you can’t find turkey andouille, use chicken andouille instead.

Ingredients

  • 2 1/2 cups water
  • 1(12-ounce) bottle or can light beer
  • 3 tablespoons lower-sodium Old Bay seasoning
  • 1 1/2 pounds small red potatoes, halved
  • 1medium-sized yellow onion, cut into 1/2-inch wedges
  • 1small lemon, sliced
  • 2bay leaves
  • 8 ounces turkey andouille sausage, cut into 1-inch pieces
  • 4ears fresh corn, husks removed, cut crosswise into thirds
  • 2 pounds large unpeeled raw shrimp

Nutritional Information

  • Calories 294
  • Fat 5g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 31g
  • Carbohydrate 35g
  • Fiber 4g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 508mg
  • Calcium 10% DV
  • Potassium 26% DV
  • Calories 294
  • Fat 5g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 31g
  • Carbohydrate 35g
  • Fiber 4g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 508mg
  • Calcium 10% DV
  • Potassium 26% DV

How to Make It

Step 1

Stir together the water, beer, and Old Bay seasoning in a 5- to 7-quart slow cooker; add the potatoes, onion, lemon, and bay leaves. Cover and cook on HIGH until the potatoes are tender-crisp, about 2 hours.

Step 2

Add the sausage and corn; cover and cook on HIGH until the potatoes and corn are tender, about 1 hour. Stir in the shrimp; cover and cook on HIGH until the shrimp turn pink, 12 to 14 minutes. Drain well; discard the bay leaves and lemon slices.

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