Crock Pot Shrimp Boil Recipe
Shrimp, corn and more come together for a meal everyone will love in this Crock Pot Shrimp Boil Recipe. This slow cooker shrimp boil is a must try!
Servings: 6
Cost: $27.50 Per Recipe, $4.58 Per Serving
Ingredients
- 1 pound Andouille Sausage (cut into 1 inch pieces)
- 1 ½ pounds Small Red-Skinned Potatoes (cut in half)
- 3 ears corn on the cob shucked, cut into smaller pieces (I cut it into thirds)
- 1 Tablespoon Minced Garlic
- 2 Tablespoon Old Bay Seasoning
- 1 Lemon (cut in half)
- 4 cups Chicken Broth
- 2 pounds raw shrimp (peeled and deveined with tails on)
- 4 Tablespoons Butter (melted)
- Parsley Leaves (chopped)
Instructions
- Add 1 ½ pounds small red-skinned potatoes (cut in half) and 3 ears corn on the cob (cut into thirds) to the crock pot.
- Slice 1 pound andouille sausage into 1-inch pieces and add it on top of the potatoes and corn. Add 1 tablespoon minced garlic and sprinkle 2 tablespoons Old Bay seasoning evenly over the ingredients.
- Squeeze the juice from 1 lemon over everything, then place the lemon halves into the crock pot.
- Pour 4 cups chicken broth into the crock pot. This broth should come up about halfway up the corn. Do not stir at this point.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Add 2 pounds raw shrimp and gently stir in with the other ingredients. You can remove the corn if the crock pot is too full to add the shrimp. Cover and cook until the shrimp is done and changes to the pink color (approximately 10-15 minutes).
- Strain all the ingredients and transfer to a sheet pan.
- Drizzle 4 tablespoons melted butter over all the ingredients topped with chopped parsley.
- Serve and Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 611kcal | Carbohydrates: 30g | Protein: 50g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 465mg | Sodium: 2517mg | Potassium: 1139mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 40.2mg | Calcium: 270mg | Iron: 6.2mg
