SLOW COOKER SHRIMP BOIL

SLOW COOKER SHRIMP BOIL 1/4 cup Old Bay seasoning 2 tablespoons freshly squeezed lemon juice 1 tablespoon hot sauce, optional 1 1/2 pounds small red potatoes 1 medium sweet onion, cut into wedges 1 head garlic, halved 2 bay leaves 1 (12.8-ounce) package smoked andouille sausage, cut into 1-inch pieces 3 ears corn, each cut crosswise into 3 pieces 2 pounds medium or large shrimp 2 tablespoons chopped fresh parsley leaves FOR SERVING, OPTIONAL Melted butter Hot sauce Cocktail sauce Lemon wedges In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside. Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm. Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well. Serve immediately, garnished with parsley, if desired.