Old Bay Shrimp Boil

shrimp, corn, potatoes and sausage spread on a table next to a bowl of cocktail sauce.

This Old Bay Shrimp Boil is the perfect summer recipe. It's full of juicy shrimp, smoky sausage, and fresh veggies, cooked in a perfectly seasoned broth in the crockpot. Serve it with garlic butter on the side for a meal that will knock your socks off!

Course Main

Cuisine Cajun

Prep Time 10

Cook Time 5

Servings

Calories 512

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

1 Slow Cooker

Ingredients

Shrimp Boil

2 cups low sodium chicken broth
2 lemons juiced
1/4 cup Old Bay seasoning
7 cloves garlic minced
1 Tablespoon hot sauce
1 pound Yukon Gold baby potatoes
12 ounces fully cooked andouille sausage cut into 1 inch pieces
3 ears of fresh corn halved
1 pound raw shrimp deveined, peeled, tails left on
3 Tablespoons fresh parsley minced, for serving
2 Tablespoons fresh chives minced, for serving

Garlic Butter

1/2 cup unsalted butter 1 stick
4-5 cloves garlic minced
1 Tablespoon fresh parsley minced
salt and pepper to taste

Instructions

In the bowl of your slow cooker, combine the chicken broth, juice from one lemon, Old Bay seasoning, garlic, and hot sauce. Add in the potatoes. Cook on low for 4 hours or high for 2 hours.
Once potatoes are done, add in the sliced sausage and corn. Cook on high for 1 more hour or on low for 2 hours. Once done, take out the corn and set aside in a covered dish to keep warm.
Add in the raw shrimp and cook on high for 20-30 minutes until the shrimp are pink and cooked through, stirring occasionally.
Right before serving, make the garlic butter. Melt 1 stick of butter in a small sauce pan over medium heat. Add the minced garlic and stir for one minute, being careful not to burn. Sprinkle with salt and pepper to taste and 1 Tablespoon of minced parsley, if desired.
Serve your shrimp boil sprinkled with freshly chopped parsley, chives, and a squeeze of lemon. Pair with the prepared garlic butter or cocktail sauce on the side. You can serve on plates, or on parchment paper or newspaper spread out on your table for a traditional shrimp boil feast!

Notes

Use fresh ingredients. All of the ingredients in your Old Bay Shrimp Boil should be fresh for best flavor.
De-vein your shrimp, but peeled or unpeeled is fine! Peeling your shrimp before cooking is totally based on personal preference. Feel free to leave it on during the cooking process, and peel while eating. This meal is traditionally eaten with your hands anyway, so why not?
Making in the Instant Pot: Add the chicken broth, juice from one lemon, Old Bay seasoning, garlic, and hot sauce to a 6 quart Instant Pot. Stir in the potatoes, sausage and corn. Cook over manual high pressure for five minutes and then perform a quick release. Add the shrimp, then pressure cook for 1 additional minute, then perform a quick release. Follow directions in steps 4-5 for serving.
Making on the Stove: Add the chicken broth, juice from one lemon, Old Bay seasoning, garlic, hot sauce, and potatoes to a large soup pot and bring to a boil. Cook until potatoes are tender, about 15 minutes, then add the corn and sausage. Reduce heat to medium and cook for five minutes. Finally add the shrimp and cook for 2-3 minute more before removing from the heat and serving per directions in the steps 4-5.

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