How easy is this? Yet your guests will devour it. If you can’t find the crab boil
spices in the spice aisle at your grocery store, ask the fish guys. They should
know where it is.
- 1 envelope (3 ounces, or 85 g) crab boil spices
- 12 ounces (355 ml) light beer
- 1 tablespoon (18 g) salt or Vege-Sal
- 4 pounds (1.8 kg) easy-peel shrimp or frozen shrimp, unthawed
Drop the crab boil spice net bag in your slow cooker and pour in the beer. Add the
salt or Vege-Sal and stir. Add the shrimp. Add just enough water to bring the liquid
level up to the top of the shrimp. Cover the slow cooker, set it to high, and let it cook
for 1 to 2 hours until the shrimp are pink through. Set the pot to low.
Serve the shrimp straight from the slow cooker with low-carb cocktail sauce, lemon
butter, or mustard and mayo stirred together for dipping. Or heck, serve all three. This
is enough shrimp for a good-sized party, at least 15 or 20 people, if you’re serving it as
an hors d’oeuvre/party snack.
Yield: 20 servings, each with: 101 calories, 2 g fat, 18 g protein, 1 g carbohydrate, 0 g
dietary fiber, 1 g usable carbs. (Analysis does not include any dipping sauces.)