A great summer time recipe! It is delicious, and EASY! It has sausage, shrimp, potatoes and corn for an all-in-one pot all-you-can-eat buffet! The Shrimp boil is best enjoyed outdoors with friends and family. Cleanup is minimal if you skip plates and serve on newspaper-covered tables. Just drain the shrimp and pile high on the papers and let everyone can dig in!!!! Peel, eat and Happy Memorial Day Weekend!!!!!
Shrimp Country Boil
3 quarts cold water
1 bottle of beer
1/4 cup Old Bay or other spicy seasonings
1 Tablespoon kosher salt
4 stalks of celery, chopped in big pieces
1 yellow onion, chopped
1 head of garlic, peeled and halved
2 1/2 pounds red potatoes or new potatoes
4 ears of corn, cut into 3 inch chunks
2 lbs. smoked sausage, cut into 1 1/2 inch slices
2 lbs. medium shrimp
In a slow cooker (I used a 6 quart) combine water, beer, Old Bay Seasoning, salt, celery, onion, garlic and potatoes. Cook on low heat until potatoes are tender when pierced, 4 to 6 hours.
Add the corn and sausage to the slow cooker and simmer until the corn is tender, 1 to 2 more hours. Add shrimp and simmer till the shrimp are opaque, 20 to 30 minutes more. Taste the broth and adjust seasonings with salt and pepper if needed. Squeeze lemons on top, if desired abd serve!
Enjoy--I know you will!!!!