About the Recipe
Ingredients
· 1 ½ pounds red potatoes, quartered
· 1 small head of garlic, cloves removed and peeled (about 6 cloves)
· 2 bay leaves
· 6 cups water
· ¼ cup HS Creations' Under the Sea Blend (Old Bay)
· 1 Tablespoon hot sauce (we used Franks but you can choose your own)
· 1 Tablespoon fresh squeezed lemon juice
· 1 pound smoked Andouille sausage, sliced (you decide on the size)
· 3 ears corn, shucked and sliced into thirds
· 2 pounds raw shrimp, tails removed
· lemon wedges, for serving
· ¼ cup butter, melted (optional)
· 3 Tablespoons fresh minced parsley (optional)
Preparation
1. Add the potatoes, garlic cloves and bay leaves to the bottom of a 6 quart oval slow cooker. Note: for a stronger garlic flavor, smash the garlic slightly before adding.
2. Pour the water, HS Creations' Under the Sea seasoning, hot sauce and lemon juice on top of the potatoes and stir. Cover and cook on high for 2 hours.
3. Add the sliced sausage and corn to the slow cooker and cook on high for another 2 to 3 hours, or until the potatoes are soft and corn is cooked through.
4. Add the shrimp to the slow cooker, gently stir, cover and cook on high for about 15 minutes or until the shrimp becomes pink and cooked through – shrimp cooks very quickly in the crock pot when it is on high. You don’t want to over cook or the shrimp might become rubbery.
5. Drain most of the juices. Pour melted butter on top of the shrimp boil and sprinkle the top with fresh chopped parsley.
6. You can serve straight from the slow cooker or transfer the shrimp boil (using a slotted spoon) to a serving platter or serving dishes. If serving this way, I wouldn't add the melted butter until you've transferred it over to your serving platter.
