Slow Boil Shrimp in a Crock Pot

 1 1/2 lb small red-skinned potatoes (about 15), quartered

1 lb smoked Kielbasa sausage, cut into 1 inch pieces

3 ears corn, shucked, cut into thirds crosswise

6 cloves garlic, smashed and peeled

1/4 cup Old Bay seasoning

1 medium lemon, halved, plus wedges for serving

8 oz mushrooms

6 cups water

2 lbs large raw shrimp (16 to 20 per lb), cleaned and peeled but with tails left on, thawed if frozen

For serving:  chopped fresh flat-leaf parsley leaves, freshly ground black pepper, melted butter, and hot sauce

1.  Add the potatoes to the crock pot.  Arrange the potatoes in a single layer in a 6 quart or larger crock pot.

2.  Add the sausage, corn, mushroom and garlic.  Layer the sausage on top of the potatoes, followed by the corn and garlic.

3.  Season with Old Bay.  Sprinkle the Old Bay evenly over the ingredients in the crock pot.

4.  Add the lemon juice.  Squeeze the lemon halves into the slow cooker, then toss in the squeezed halves.

5.  Add the water.  Pour the water over the Old Bay so in incorporates throughout the crock pot; the water should come about half way up the corn .  Do not stir. 

6.  Cook on high for 4-5 hours. 

7.  Add the shrimp, stir gently until just submerged, and cook until opaque, 10 to 15 minutes depending on size of shrimp  (If the crock pot is too full in incorporate the shrimp easily, remove the corn before adding the shrimp). 

8.  Strain and serve.  Using a slotted spoon, transfer the contents of the crock pot to a newspaper or butcher paper-lined table.  (Or spoon into shallow dishes.)  Add the corn and top with the parsley, more Old Bay, and black pepper.  Serve with the lemon wedges, melted butter, hot sauce, and reserved cooking liquid on the side for dipping.

Note:  Use a crock pot liner bag and cut a small hole on the bottom.  When its time to serve the liquid, can be left in the crock pot and not all over the table.  You can spoon in on where you'd like it.  

Serves: 4-6

Prep Time: 15 minutes    Cook Time:  4 hours to 5 hours