Slow-Cooker Shrimp Boil with Corn and Potatoes
Why This Recipe Works
A classic South Carolina shrimp boil is made by simmering shrimp, smoked sausage, corn on the cob, and potatoes in a broth seasoned with Old Bay. We found out that this dish translated well to a slow cooker. In the warm and moist environment of the slow cooker, we were able to gently cook everything to achieve perfectly cooked meat, seafood, and vegetables. We began by microwaving sausage to render fat and bloom the spices. For the base, we replaced some of the cooking liquid (water in this case) with clam juice to reinforce the taste of the sea and amp up the flavor. We flavored the broth with enough Old Bay to infuse the vegetables with flavor without becoming salty and overwhelming. We used only enough liquid to barely cover the ingredients, but enough to concentrate the flavors so they weren't overpowering but also weren't watered down. We cooked the sausage, potatoes, and corn until the potatoes were tender, then added the shrimp. This ensured intact potatoes, plump corn, and nicely cooked sausage and shrimp.