Shrimp Boil with Corn and Potatoes  yellow_icon

Serves 6 • Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High • Slow Cooker Size 5½ to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: A classic South Carolina shrimp boil is made by simmering shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay. We found out that this dish translated well to a slow cooker. In the warm and moist environment of the slow cooker, we were able to gently cook everything to achieve perfectly cooked meat, seafood, and vegetables. We began by microwaving sausage to render fat and bloom the spices. For the base, we replaced some of the cooking liquid (water in this case) with clam juice to reinforce the taste of the sea and amp up the flavor. We flavored the broth with enough Old Bay to infuse the vegetables with flavor without becoming salty and overwhelming. We used only enough liquid to barely cover the ingredients, but enough to concentrate the flavors so they weren’t overpowering but also weren’t watered down. We cooked the sausage, potatoes, and corn until the potatoes were tender, then added the shrimp. This ensured intact potatoes, plump corn, and nicely cooked sausage and shrimp. Fresh corn on the cob is important to the success of this dish; do not substitute frozen corn on the cob. Use small red potatoes measuring 1 to 2 inches in diameter. See the sidebar that follows the recipe.

8

ounces andouille sausage, cut into 1-inch lengths

2

ribs celery, cut into 2-inch lengths

2

tablespoons tomato paste

4

teaspoons Old Bay seasoning

¼

teaspoon red pepper flakes

1½

pounds small red potatoes, unpeeled, halved

1

(8-ounce) bottle clam juice

3

ears corn, husks and silk removed, halved

3

bay leaves

1½

pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

1. Microwave andouille, celery, tomato paste, Old Bay, and pepper flakes in bowl, stirring occasionally, until celery is softened, about 5 minutes; transfer to slow cooker. Stir in 4 cups water, potatoes, clam juice, corn, and bay leaves. Cover and cook until potatoes are tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Stir shrimp into slow cooker, cover, and cook on high until opaque throughout, about 20 minutes. Strain shrimp boil and discard bay leaves. Serve.

Per serving:
Cal 270
Fat 8g
Sat Fat 2g
Chol 130mg
Carb 29g
Protein 23g
Fiber 3g
Sodium 820mg