Low-Country Shrimp Boil

By mrshermes2002

Ingredients

• 4 cups reduced-sodium chicken broth or water
• 1 pound tiny red or yellow new potatoes
• 14 ounces cooked andouille or kielbasa sausage, cut into 1 1/2-inch pieces
• 1/2 cup frozen small whole onions, thawed
• 1/2 tablespoon Old Bay seasoning or crab and shrimp boil seasoning
• 1/4 teaspoon cayenne pepper
• 3 ears fresh sweet corn, husks and silks removed and cut crosswise into quarters
• 1 1/2 pounds fresh or frozen large shrimp in shells, thawed
• 2 tablespoons butter, melted
• 1 tablespoon snipped fresh parsley
• Cocktail sauce

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from bhg.com

Preparation

Step 1

In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.

If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.

Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.