Old-Fashioned Shrimp Boil
- Total Time
For a simple cocktail sauce, mix ketchup with a little bottled prepared horseradish, lemon juice and minced fresh dill.
water4 ½ 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 clove(s), medium, peeled and smashed
seafood seasoning2 Tbsp, (Old Bay Seasoning or dried shrimp boil seasoning)
uncooked shrimp1 ¼ pound(s), large, (about 24 shrimp), peeled and deveined
corn2 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.