Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 7 2018
Schools Out - Slow Cooker Shrimp Boil
2 lbs small new potatoes red or yellow
4 cups low-sodium chicken broth or stock
1 lb andouille or kielbasa sausage cut into 1-inch pieces
4 ears fresh corn husked and quartered
2 tbsp Old Bay seasoning
1/2 tsp cayenne pepper more or less depending on taste
2 lbs large shrimp tails on
4 tbsp butter melted
2 tbsp chopped parsley
cocktail sauce for dipping
Cut larger potatoes in half, should be bite size. Place potatoes in 6 or 7 quart slow cooker. Add chicken broth. Top with sausage and sprinkle on Old Bay seasoning and cayenne.
Add the corn quarters on top. Cover and cook on low for 7 to 8 hours, 3 to 4 hours on high, or until the corn and potatoes are tender.
Turn the slow cooker to high and gently add the shrimp and stir into mixture. Cover and cook for an additional 10 minutes or until the shrimp are opaque.
Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top. Combine the melted butter and parsley and drizzle over the top and toss gently.
Serve with lemon wedges and cocktail sauce.