Slow Cook

Slow-Cooker Low-Country Shrimp Boil

June  5, 2019
Photo by Meredith Corporation
Author Notes

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52

  • Cook time 4 hours
  • Serves 12
  • 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 pounds fresh or frozen jumbo unpeeled shrimp (16/20 count), thawed
  • 1 lemon, plus more wedges for serving
  • Melted butter, for serving
In This Recipe
  1. 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.
  2. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

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