Slow-Cooker Low-Country Shrimp Boil

• porsi: 12 servings

Bahan-bahan

2 cup bottled clam juice

1 cup water

1 cup chopped onion

3 garlic cloves, minced

2 tablespoon seafood seasoning (such as Old Bay)

1 pound small red potatoes (1 to 1 1/2–inch diameter), halved

12 to 16 ounce cooked kielbasa or other link sausage, cut into 2-inch pieces

4 ears fresh sweet corn, husks and silks removed, halved crosswise

1 1/2 pound fresh or frozen jumbo unpeeled shrimp (16/20 count), thawed

1 lemon, plus more wedges for serving

Melted butter, for serving

Petunjuk

In a 6-quart slow cooker, stir together the first 7 ingredients (through 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.