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Low-Country Shrimp Boil

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4.5 by 7 people
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  • Makes: 6 servings
  • Serving Size: 2 cup
  • Yields: 13 cups
  • Prep: 15 mins
  • Slow Cook: 4 hrs to 4 hrs 30 mins on high or 8 to 9 hours on low

Low-Country Shrimp Boil

Directions

  1. In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.
  2. If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.
  3. Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.

From the Test Kitchen

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Low-Country Shrimp Boil)

  • Per serving:
  • 416 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 193 mg chol.,
  • 1583 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 39 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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