Pull out the Newspaper Shrimp Boil Recipe

Name: Pull out the Newspaper Shrimp Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small red potatoes; 9 ½ cups water; 1 ½ cups low sodium beef broth (or 12 oz. bottle dark beer); 1 large sweet onion, peeled and quartered; ¼ cup seafood seasoning; 2 lemons; 1 lb smoked sausage, cut in 1-inch slices; 3 frozen ears corn, cut in half crosswise; 2 lbs extra-large raw shrimp; hot sauce; seafood cocktail sauce

Servings: persons

12 small red potatoes
9 ½ cups water
1 ½ cups low sodium beef broth (or 12 oz. bottle dark beer)
1 large sweet onion, peeled and quartered
¼ cup seafood seasoning
2 lemons
1 lb smoked sausage, cut in 1-inch slices
3 frozen ears corn, cut in half crosswise
2 lbs extra-large raw shrimp
hot sauce
seafood cocktail sauce

1
Place the potatoes in a lightly greased large slow cooker and add the water, stock, onions, and seafood seasoning.
2
Cut the lemons in half and squeeze the juice into the slow cooker.
3
Add the lemon halves, cover, and cook on LOW for 3 hours.
4
Add the sausages and corn.
5
Cover and cook another 2 hours.
6
Add the shrimp, increase the heat to HIGH, and cover.
7
Cook for 15 minutes and turn the heat off.
8
Let stand for another 15 minutes before draining.
9
Remove and discard the lemon halves.
10
Serve with hot sauce and cocktail sauce.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 small red potatoes, 9 ½ cups water, 1 ½ cups low sodium beef broth (or 12 oz. bottle dark beer), 1 large sweet onion, peeled and quartered, and more.

Yes, Pull out the Newspaper Shrimp Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pull out the Newspaper Shrimp Boil

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