Enjoy the Cajun-infused spices of shrimp, corn, and potatoes with this speedy multicooker recipe. Prefer using a slow cooker? We've got the details to get your shrimp nice and juicy that way, too.

Nancy Macklin
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
15 mins
slow-cook:
3 hrs
bring-to-pressure:
25 mins
total:
3 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Directions
  • No directions

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Fast 1 minute cook time
  • In a 6-qt. electric or stove-top pressure cooker stir together the first five ingredients (through the seasoning). Add potatoes, sausage, corn and shrimp. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat; remove from heat. For both models, release pressure quickly. Open lid carefully. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

Slow 4 hour high cook time
  • In a 6-qt. slow cooker stir together the first seven ingredients (through the kielbasa). Cover and cook on high 3 hours or until potatoes are nearly tender. Add corn and shrimp; cook 1 hour more or until corn is tender and shrimp are opaque. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

Nutrition Facts

400 calories; fat 25g; cholesterol 194mg; saturated fat 11g; carbohydrates 23g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 25g; vitamin a 444.2IU; vitamin c 14.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 35.7mcg; sodium 1098mg; potassium 653mg; calcium 87mg; iron 1.4mg.
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