Ingredients:
2 lbs small potatoes red or yellow (I used red)
4 cups low-sodium chicken broth or stock
1 lb turkey meatballs cut in half
4 ears fresh corn husked & quartered
2-3 tbsp Old Bay seasoning
1/2 tsp cayenne pepper more or less depending on taste (I didn’t use, due to health issues)
2 lbs large shrimp
4 tbsp butter melted
2 tbsp chopped parsley
Optional:
cocktail sauce for dipping
lemon wedges
Instructions:
Cut larger potatoes in half, should be bite size.
Place potatoes in 6 or 7 quart slow cooker.
Add chicken broth.
Top with meatballs & sprinkle on Old Bay seasoning & cayenne.
Add the corn quarters on top.
Cover & cook on low for 7 to 8 hours (3 to 4 hours on high).
Turn the slow cooker to high & gently add the shrimp & stir into mixture.
Cover & cook for an additional 10 minutes or until the shrimp are opaque.
Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.
Combine the melted butter & parsley, then drizzle over the top & toss gently.
Serve with lemon wedges & cocktail sauce.
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