I’ve eaten my share of shrimp boils. But honestly, there’s no such thing as having had too many shrimp boil. My favorite was at a hole-in-the-wall shack in Virginia. You’d place your order, grab a few beers and sit down at a picnic table covered in newspaper. Minutes later out comes a large pot of everything good. Dumped out onto the table, I would instantly start to devour shrimp, corn, potatoes and sausages. This here isn’t quite the same, but here in Indiana on cold winters day slow cooker shrimp boil did just fine as a substitute.
A Few Notes And Changes
Do not be shy with the Old Bay seasoning. You can also substitute beer for the beef stock, or go half beer, half stock. I used smoked sausage in my slow cooker shrimp boil, but andouille would be fantastic and a little more spiciness. Just enjoy!
Also try my Old Bay peel-n-eat shrimp.
Slow Cooker Shrimp Boil
Equipment
Ingredients
- 12 small red potatoes
- 8 cups water
- 2 cups beef stock
- 1 sweet onion quartered
- ¼ cup Old Bay seasoning
- 2 lemons
- 1 pound smoked sausage cut into 1″ slices
- 3 ears frozen corn
- 2 pounds large raw shrimp
- Hot sauce for serving
- Cocktail sauce for serving
Instructions
- Lightly spray a large slow cooker with non-stick spray.
- Add the potatoes, water, stock, onions, and Old Bay.
- Cut the lemons in half and squeeze into the slow cooker. Add lemons.
- Cover and cook on high for 3 hours. The potatoes should start to soften.
- Add the sliced sausage and corn. Cover and cook on low for another 2 hours.
- Add the shrimp. Increase heat to high and cook another 15 minutes.
- Turn off heat and let stand for 5 minutes. Drain and discard lemon halves.
- Serve with hot sauce and cocktail sauce and lots of paper towels.
Nutrition
Nutritional values are approximate.
