Slow Cooker Shrimp & Sausage Dinner
Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Equipment
- Slow Cooker
Ingredients
- 500 grams shrimp, fresh, frozen, or cooked, (1 lb)
- 500 grams smoked sausage links, (1 lb)
- 6-8 small red potatoes
- 2-3 ears corn, break each in half
- 1 lemon, sliced thin, or use a lime
- ½ cup chicken stock, fresh or from powder
Instructions
- Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.
Using Frozen Shrimp
- Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.
Using Fresh Shrimp
- Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.
Using Cooked Shrimp
- You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.
Notes
I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!
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