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Abbey Sharp
Summer shrimp and sausage boil
By
Abbey Sharp
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SERVES
4
Ingredients
340 grams sweet potatoes, cut into 2.5 centimeter cubes
227 grams smoked turkey sausage, cut into 2.5 centimeter cubes
2 ears corn, shucked and cut into 3 pieces
3 cloves garlic, peeled and roughly chopped
2 tablespoons Old Bay seasoning
1/2 lemon
3 cups water
455 grams raw shrimp, peeled with tails on
Black pepper and salt, to taste
To serve:
Chopped parsley
Hot sauce
Additional Old Bay
Lemon wedges
Directions
Preheat slow cooker on low or high heat.
Place sweet potato chunks into the bottom of your slow cooker. Add the sausage, onion, garlic, Old Bay, lemon juice (and the residual lemon half).
Add the water without stirring (you want the potatoes to stay closest to the heat source).
Cover and cook on low for six to seven hours, or high for three to four hours.
Remove the corn pieces (and keep them warm) to add the shrimp. Submerge them in the water, cover and cook on high for 10-15 minutes.
Using a slotted spoon, remove the mixture and serve with parsley, hot sauce, Old Bay and lemon.
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