Crockpot Slow Cooker Shrimp Boil
A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions. While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.
Equipment
- 1 Power Inverter, Car Converter for Accessory Plug Outlet (2 outlets)
Ingredients
Seasoning Blend for Shrimp Boil
- 2 teaspoons celery salt
- 1 ½ teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon ground dry mustard
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
Optional
- ¼ teaspoon freshly ground white pepper
- Pinch ground nutmeg
- Pinch ground mace
- Pinch ground allspice
- Pinch ground cinnamon
- Note: Substitute 2 tablespoons of Old Bay Seasoning or favourite seafood seasoning for the seasoning blend.
Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon hot sauce or to taste
- 18 tiny red potatoes or 6 ounces larger red potatoes, cut into 1-inch cubes
- 9 red pearl onions outer skin layer removed
- 5-to-6 ounce spicy Portuguese Chouriço substitute sweet sausage, to taste, sliced into ¼-inch rounds
- 1 ear of corn cut in 8 riblets (See Cook’s Tip in notes below on how to cut the corn)
- 3 cloves of garlic
- 3 bay leaves
- 1 tablespoon chopped fresh tarragon plus more for serving
- 10 ounces large wild shrimp shell on (size: 20-30 per pound)
Serving suggestions
- Chopped Tarragon
- Hot sauce
- Crusty bread
- Cold beverages
- Forks
- Lots of napkins
- Container for shrimp shells and corn husks
Instructions
- Whisk together the seasoning blend (or premade seasoning), lemon juice, hot sauce and 3 cups water, set aside.
- Place the potatoes, onions, sausage, corn, garlic, and bay leaves into the Crockpot™ 3-Quart Manual Slow Cooker, then stir in seasoned water mixture.
- Cover and cook on low heat for 3.5 hours (or until potatoes are almost tender).
- Stir in shrimp. Cover and cook for 20 minutes, stirring a couple of times.
- (** Note: If serving immediately, cook until shrimp is completely cooked through, opaque & pink.)
- Transfer to two Crockpot™ Lunch Crock® Food Warmers and transport to picnic site plugged in using your Power Inverter, to keep the Lunch Crocks warm. (Ensure to pack these securely, so they don’t move during the trip to your destination).
- Set up your picnic, pass the napkins and dig in!
Notes
Cook’s Tip: To cut corn into riblets, carefully cut the corn cob in half lengthwise. Place each half flat-side down and cut each in half lengthwise. Then cut each of the four pieces in half across the middle. Alternatively, cut into 1.5-inch rounds.
Tried this recipe?Let us know how it was!