Description
A tender, spiced shrimp boil simmered low and slow with sweet corn, potatoes, and halal sausage in a savory broth—perfect for gatherings or weeknight ease.
Ingredients
1.5 lbs medium shrimp, peeled and deveined
1 lb halal sausage, casings removed
2 lbs baby potatoes, halved
3 ears fresh sweet corn, husked
1 cup frozen peas
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp Old Bay seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
8 cups water
1 lemon, quartered
Fresh parsley or green onions, for garnish
Instructions
Heat olive oil and butter in the crock pot on high for 5 minutes.
Add halal sausage, potatoes, and corn; cook for 20 minutes.
Stir in shrimp, peas, water, Old Bay, paprika, garlic powder, onion powder, and cayenne.
Reduce heat to low and cook for 3–4 hours until shrimp turn pink and potatoes are tender.
Add lemon quarters to the pot 30 minutes before serving for brightness.
Garnish with fresh herbs before serving.
Notes
Substitute halal sausage with plant-based alternatives if desired.
For extra flavor, add a small onion or celery to the base.
Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 160mg