Slow-Cooker Low-Country Shrimp Boil by Food52 - Recipe Print View

Name: Slow-Cooker Low-Country Shrimp Boil by Food52 - Recipe Print View
Ingredients: 2 cups bottled clam juice; 1 cup water; 1 cup chopped onion; 3 garlic cloves, minced; 2 tablespoons seafood seasoning (such as Old Bay); 1 pound small red potatoes (1 to 1 1/2–inch diameter), halved; 12 to 16 ounces cooked kielbasa or other link sausage, cut into 2-inch pieces; 4 ears fresh sweet corn, husks and silks removed, halved crosswise; 1 1/2 pound fresh or frozen jumbo unpeeled shrimp (16/20 count), thawed; 1 lemon, plus more wedges for serving; Melted butter, for serving

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Slow-Cooker Low-Country Shrimp Boil by Food52 - Recipe Print View

In a 6-quart slow cooker, stir together the first 7 ingredients (through kielbasa). Cover and cook on high 3 hours or until potatoes are nearly tender. Add corn and shrimp; cook 1 hour more or until corn is tender and shrimp are opaque. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

Slow-Cooker Low-Country Shrimp Boil by Food52 - Recipe Print View

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