MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Low-Country Shrimp Boil
Categories: Seafood, Vegetables, Pork, Potatoes, Chilies
Yield: 6 Servings

4 c Chicken broth
1 lb Tiny red or yellow new
- potatoes
16 oz Cooked andouille or kielbasa
- sausage; in 1 1/2" pieces
1/2 c Frozen small whole onions;
- thawed
1 tb Old Bay seasoning or crab
- and shrimp boil seasoning
1/2 ts Cayenne pepper
3 Ears fresh sweet corn;
- husked, silks removed, cut
- across in quarters
1 1/2 lb Large shrimp in shells;
- thawed
2 tb Butter; melted
1 tb Snipped fresh parsley
Cocktail sauce

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.

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.

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.

Makes: 6 servings

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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... Food math at its best-the whole much greater than the sum of its parts
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