Slow Cooker Shrimp Boil
Serves 8

This slow cooker shrimp boil recipe has the flavor you love of a shrimp boil, without the open steaming pot, a great way to keep the kitchen cool in the summer. With seasoned shrimp, sausage, potatoes, and corn, it doesn't get any better than this.

1 onion, cut into wedges
1 1/2 pounds baby red potatoes, halved
8 cloves garlic
salt and freshly ground black pepper to taste
1 lemon, cut in half
1/4 cup seafood seasoning, such as Old Bay®, divided
2 tablespoons hot sauce, such as Crystal®, plus more to taste if desired
1 tablespoon Worcestershire sauce
3/4 cup water
2 bay leaves
2 to 3 medium ears corn cut into 2-inch-thick rounds
1 pound smoked sausage, cut into 1-inch pieces
3/4 cup butter, divided
2 pounds unpeeled shrimp
chopped fresh parsley, for serving (optional)
cocktail sauce and lemon wedges ,for serving

Place onion, potatoes, and garlic in the bottom of a slow cooker and sprinkle with salt and pepper. Squeeze lemon halves over potatoes; add lemon halves in as well if desired. Add 3 tablespoons Old Bay, hot sauce, Worcestershire, and water and stir to combine. Add bay leaves, cover, and cook 1 to 1 1/2 hours on High or 2 1/2 hours on Low.

Uncover and remove lemon halves if used and add in sausage and corn. Top with 1 stick butter. Cover and cook 2 hours on High or 4 hours on Low or until potatoes are tender.

Stir in shrimp and top with remaining butter. Cook on High for 30 minutes, stirring half way through or until shrimp are cooked and everything is heated through.

Serve topped with parsley and with lemon wedges and cocktail sauce.

Nutrition Facts
Calories 626
Total Carbohydrate 41g Dietary Fiber 6g Total Sugars 9g Protein 37g Total Fat 36g Saturated Fat 17g Cholesterol 320mg Vitamin C 69mg Sodium 1972mg Calcium 171mg Iron 3mg Potassium 1248mg