Old-fashioned shrimp boil

3
Total Time
4 hr 40 min
Prep
20 min
Cook
4 hr 20 min
Serves
4
Difficulty
Moderate
The easiest way to cook a shrimp boil at home (and to feed your family, not a crowd of 20) is to do it in a slow cooker. Start low and slow with the vegetables and aromatics, then cook off the shrimp and corn in just 20 minutes to finish it up. For a simple cocktail sauce to serve alongside, mix ketchup with a little bottled prepared horseradish, lemon juice, and minced fresh dill. Also, feel free to spread out the shrimp, potatoes, and vegetables on a disposable tablecloth—that way, there's no need to wash any plates afterward! It really doesn't get much easier than that.

Ingredients

water

4½ cup(s)

uncooked red potato(es)

1 pound(s), small, (about 8)

uncooked fennel bulb(s)

2 item(s), small, trimmed and halved through the root

garlic clove(s)

2 medium clove(s), peeled and smashed

seafood seasoning

2 Tbsp, (Old Bay Seasoning or dried shrimp boil seasoning)

uncooked shrimp

1¼ pound(s), large, (about 24 shrimp), peeled and deveined

corn

2 medium, husked, de-silked and broken in half

Instructions

  1. 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.
  2. 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.

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