2 pounds large shrimp
1 (12.8-ounce) package turkey sausage, cut into 1-inch pieces
4 small ears corn, into 3 pieces each
1 1/2 pounds small red potatoes
1 yellow onion, sliced
2 minced garlic cloves
1/2 cup @HollandHouse_Flavors white cooking wine ( #HollandHouse cooking wines are perfect for using in your slow cooker recipes)
6 cups broth (I used chicken, can use vegetable)
1/4 cup seafood seasoning (I used a local fresh markets seasoning, can use Old Bay)
1 tablespoon salt
1 teaspoon black pepper
1 juice from fresh squeezed lemon
Fresh parsley leaves
butter, hot sauce, and lemon
In large bowl whisk all liquid ingredients and seasonings.
Arrange potatoes, onion, and garlic into 7-quart Crock-Pot® Slow Cooker.
Add @HollandHouse_Flavors white cooking wine liquid mixture. Place lid on 7-quart Crock-Pot® Slow Cooker and cook on low heat for 4 hours, or until potatoes are almost tender.
Add in sausage and corn; place lid on and continue to cook but on high heat for 30 minutes.
Stir in shrimp. Place lid on 7-quart Crock-Pot® Slow Cooker and continue to cook on high heat until shrimp is opaque and pink. This time will vary depending on size of your ingredients, it took 45 minutes for mine.
Drain off water carefully and serve directly out of ❤️. Or you can remove shrimp mixture with slotted spoon and serve on parchment paper.
Serve immediately with parsley and serving ingredients. Enjoy with your family and friends