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Recipe courtesy of Food Network Kitchen

Slow-Cooker Shrimp Boil

  • Level: Easy
  • Yield: 6 to 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    365
    Total Fat
    9
    Saturated Fat
    3
    Carbohydrates
    46
    Dietary Fiber
    6
    Sugar
    6
    Protein
    27
    Cholesterol
    156
    Sodium
    345
  • Total: 5 hr
  • Active: 15 min
You don't have to live by the shore to enjoy a good old-fashioned New England-style shrimp boil. Use a slow cooker to cook potatoes and seasonings, then add the corn, shrimp and sausage to cook in the flavorful broth at the end.
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Ingredients

1/4 cup seafood seasoning, such as Old Bay

2 large ears yellow corn, husked and cut in to 1-inch pieces

1 1/2 pounds large, deveined, shell-on shrimp

8 ounces kielbasa, halved lengthwise and cut into 2-inch pieces

3 cloves garlic, lightly smashed

2 bay leaves

2 medium yellow onions, cut into eighths

1/2 cup chopped fresh parsley

1/4 cup fresh lemon juice

Crusty bread, for serving

3 pounds very small red bliss potatoes (each about 1-inch in diameter)

Directions

  1. Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
  2. Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
  3. Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Categories:

Corn Recipes Sausage Recipes Shellfish Recipes Shrimp Main Dish Slow-Cooker High Fiber

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20 Reviews
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sarahashburn

I just made this- it was a hit! I used some Birria (I think that’s the brand?) low sodium seafood seasoning and I think I’ll use something a little spicier next time with more flavor- old bay has way too much salt for my taste so I wanted to avoid it but maybe I’ll use 1/2 old bay 1/2 off brand next time. I put in 5 cloves of garlic, chopped in half since I couldn’t figure out how to “lightly smash” them. I used 2 pounds of thawed jumbo raw shrimp, and peeled them before cooking (I’m glad I peeled first since I actually really liked the broth afterward and it would’ve sucked to have shrimp shell everywhere) and also copied another reviewer and added some thawed bay scallops as well (I threw them in at the same time as the shrimp) the scallops definitely take the recipe to the next level!!! I only used about 1.5 pounds of potatoes, so 4 cups of water was perfect, but I could see how using more potatoes might require more water. I also added half a stick of butter which really made the broth flavorful, especially with toast. I will definitely be making this recipe again!

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