Slow Cooker Shrimp Boil (Print Version)

# Ingredients:

→ Shrimp Boil

01 - 2 cups low sodium chicken broth
02 - 2 lemons, juiced
03 - 1/4 cup Old Bay seasoning
04 - 7 cloves garlic, minced
05 - 1 Tablespoon hot sauce
06 - 1 pound Yukon Gold baby potatoes
07 - 12 ounces fully cooked andouille sausage, cut into 1 inch pieces
08 - 3 ears of fresh corn, halved
09 - 1 pound raw shrimp, deveined, peeled, tails left on
10 - 3 Tablespoons fresh parsley, minced, for serving
11 - 2 Tablespoons fresh chives, minced, for serving

→ Garlic Butter

12 - 1/2 cup unsalted butter (1 stick)
13 - 4-5 cloves garlic, minced
14 - 1 Tablespoon fresh parsley, minced
15 - Salt and pepper to taste

# Instructions:

01 - In your slow cooker, combine chicken broth, juice from one lemon, Old Bay seasoning, minced garlic, and hot sauce. Add the baby potatoes to this flavorful liquid. Cover and cook on low for 4 hours or high for 2 hours, until potatoes begin to soften.
02 - Once the potatoes are tender, add the sliced andouille sausage and corn halves to the slow cooker. Continue cooking on high for 1 more hour or on low for 2 hours. When done, remove the corn and keep it warm in a covered dish.
03 - Add the raw shrimp to the slow cooker and cook on high for just 20-30 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Be careful not to overcook them.
04 - Just before serving, make the garlic butter. Melt the stick of butter in a small saucepan over medium heat. Add minced garlic and stir for one minute, being careful not to burn it. Season with salt and pepper to taste, and stir in the tablespoon of minced parsley.
05 - Arrange the shrimp boil on plates or spread out on parchment paper or newspaper for a traditional feast. Sprinkle with freshly chopped parsley and chives, then add a squeeze of fresh lemon juice. Serve with the warm garlic butter or cocktail sauce on the side for dipping.

# Notes:

01 - For best results, use fresh ingredients rather than frozen.
02 - You can leave the shrimp shells on during cooking and peel while eating for a more traditional experience.
03 - This recipe can also be made in an Instant Pot or on the stovetop - see notes for instructions.

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