The 1 Ingredient Your Slow Cooker Shrimp Boil Needs

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 4 hours

Ingredients

• 1

  medium yellow onion, finely chopped

• 8

  cloves garlic, peeled, smashed

• 4

  bay leaves

• 1 lb.

  baby potatoes, halved

• 3 c.

  low-sodium seafood broth, vegetable broth or water

• 1 tbsp.

  white vinegar

• 1 tsp.

  mustard seeds

• 1/2 tsp.

  celery salt

• 6 tsp.

  (or more) Old Bay seasoning, divided

• 2

  ears of corn, each cut into 4 pieces

• 12 oz.

  andouille sausage, sliced on a bias 1/2" thick

• 1 lb.

  large peeled, deveined, tail-on shrimp

• 1

  lemon, cut into 8 wedges

• 1/2 c.

  (1 stick) unsalted butter, room temperature

• 2 tbsp.

  chopped fresh parsley

Directions

1. In a slow cooker, combine onion, garlic, bay leaves, potatoes, broth, vinegar, mustard seeds, celery salt, and 4 tsp. Old Bay. Cover and cook on high for 1 hour.

2. Add corn and sausage and stir to combine. Cover and continue to cook for 2 hours.

3. Uncover and stir to combine. Season shrimp with 2 tsp. Old Bay. Add shrimp and 4 lemon wedges to slow cooker, cover, and cook on high until shrimp are cooked through, about 10 minutes more.

4. Carefully strain shrimp mixture through a large fine-mesh sieve or colander into a medium pot. Return shrimp and vegetables to slow cooker to keep warm. Bring liquid to a boil and cook, stirring occasionally, until reduced by about half, 15 to 20 minutes. Remove from heat and whisk in butter until melted.

5. Pour butter mixture over shrimp mixture. Top with parsley. Taste and add more Old Bay, if desired. Serve with remaining 4 lemon wedges alongside.

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