Old-fashioned shrimp boil
Uncooked red potato(es)
1 pound(s), small, (about 8)
Uncooked fennel bulb(s)
2 item(s), small, trimmed and halved through the root
2 clove(s), medium, peeled and smashed
2 tbsp(s), (Old Bay Seasoning or dried shrimp boil seasoning)
1¼ pound(s), large, (about 24 shrimp), peeled and deveined
2 medium, husked, de-silked and broken in half
- Add enough water to come a quarter of the way up the inside of a 4- to 5-quart slow cooker. Add potatoes, fennel, garlic and Old Bay Seasoning; stir well. Cover and cook on low for 4 hours.
- Add shrimp and corn; stir well. Cover and cook on high for 20 minutes, or until shrimp are pink and firm and potatoes are tender. Drain in a very large colander set in sink, and pour onto a large platter to serve.
- Serving size: 6 shrimp, 2 potatoes, 1/2 ear of corn and 1/2 fennel bulb.