Slow Cooker Low-Country Shrimp Boil

2021-09-04
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 7:40 h
  • Ready In: 7:50 h

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Nutritional Info

This information is per serving.

  • Calories

    206.6
  • Carbohydrates

    32.7 g
  • Cholesterol

    120.0 mg
  • Fat

    5.1 g
  • Fiber

    6.0 g
  • Protein

    20.5 g
  • Saturated Fat

    0.0 g
  • Serving Size

    1
  • Sodium

    2,071.8 mg
  • Sugar

    3.5 g
  • Trans Fat

    0.0 g
  • Unsaturated Fat

    0.0 g
  • Potassium

    157.8 mg
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Slow cooker low-country shrimp boil. Shrimp with vegetables, sausages, and spices cooked in a slow cooker. Cook it in an instant pot-Instant Pot Shrimp Boil

Slow Cooker Low-Country Shrimp Boil

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Ingredients

  • 1½ pounds 720 g) small red potatoes
  • 5 cups (1.25 L) water
  • 12 oz (360 ml) beer or broth
  • 1/4 cup Old Bay Seasoning
  • 1 yellow onion, peeled and cut into quarters
  • 3-4 garlic cloves, peeled and minced
  • 2 lemons, halved
  • 1 pound cooed sausages, chunked
  • 4 fresh cobs of corn, chunked
  • 2 pounds (960 g) uncooked shrimp in shells, deveined

Method

Step 1

Grease 6-quart (6 L) slow cooker with nonstick cooking spray. Pour in water and beer (broth), then add Old Bay Seasoning and garlic. Stir well to combine.

Step 2

Add potatoes and onion in the cooker. Squeeze lemons over the mixtrue. Place lemons in the crock pot.

Step 3

Cover the pot and cook on low-heat setting for 4-5 hours.

Step 4

Open the lid and stir in sausages and corn. Continue cooking for a further 2 hours.

Step 5

Increase heat to high. Stir in shrimp. Cover the cooker and cook for additional 30-40 minutes, or until shrimp are pink.

Step 6

Turn off the pot and open the lid. Using a colander, drain shrimp boil. Serve hot.

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