| Fast Prep
low-country shrimp boil
prep: 15 minutes | slow cook: 7 to 8 hours (low) or 3½ to 4 hours (high) + 10 minutes (high) | MAKES: 6 servings (2 cups each)
- 4 cups reduced-sodium chicken broth or water
- 1 lb. tiny red or yellow new potatoes
- 14 to 16 oz. cooked andouille or kielbasa sausage, cut into 1½-inch pieces
- ½ cup frozen small whole onions, thawed
- ½ to 1 Tbsp. Old Bay seasoning or crab and shrimp boil seasoning
- ¼ to ½ tsp. cayenne pepper
- 3 ears fresh sweet corn, husks and silks removed and cut crosswise into fourths
- 1½ lb. fresh or frozen large shrimp in shells (thawed if frozen), rinsed and patted dry
- 2 Tbsp. butter, melted
- Hot sauce
1. In a 6- to 7-qt. slow cooker combine the first six ingredients (through cayenne pepper). Place corn on top of the potato mixture. Cover and cook on low 7 to 8 hours or on high 3½ to 4 hours or or until corn and potatoes are just tender.
2. If using low, turn cooker to high. Gently stir the shrimp into the potato mixture. Cover and cook 10 minutes more or until shrimp are opaque.
3. Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Serve with hot sauce.
TIP: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
PER SERVING: 416 cal., 16 g fat (6 g sat. fat), 193 mg chol., 1,583 mg sodium, 31 g carb., 3 g fiber, 8 g sugars, 39 g pro.
