This seafood boil is made in the slow cooker with Thai flavors. Perfect for picnics, when this is done cooking you can simply drain it and spread it on the table for eating.
This is recipe 2/5 in my spring/summertime slow cooker series. To recap, Hamilton Beach recently featured my 5-Ingredient Slow Cooker Mac & Cheese recipe as a part of their 16 Best Spring & Summer Slow Cooker Recipes series. That got me thinking about how most people put their slow cooker away once the weather warms up. I however do not. All the recipes in this series will be using my Hamilton Beach Programmable 6-Quart slow cooker since they inspired this idea. Recipe #2 – Slow Cooker Thai Seafood boil. To me, low country boils are epitome of warm weather. Seafood, corn, potatoes…all eaten with your hands. When I posted my cajun low country boil a few months ago I speculated about of creating a series of ‘seafood boils’ from around the world. Let’s consider this the start of the series.
NOTE: This is not a traditional low country boil.
I tried to encompass as many Thai flavors as I could while keeping it simple: lemongrass, lime, mint, onion, cilantro (not pictured). I also wanted to keep it paleo hence the sweet potato used. You can of course use a regular potato or omit it all together. The main difference between this and traditional low country boil is the lack of sausage. While I don’t recommend you adding sausage, I do suggest you play around with the seafood. Double up on shrimp, add calamari, omit the crab, etc. For the lemongrass, here is what you do: remove outer layers and cut off the top inch or so of the lemongrass stalk. Using a rolling pin or back of a large knife, smash the end of the stalk until slightly soft. If you can’t find lemongrass, combine together some fresh ginger and lemon zest.
The broth cooks alone for most of the cooking time. With one hour left you add the corn and the seafood at the very end since it’s only takes a maximum of 30 minutes to cook. Depending on how hot your slow cooker heats, the seafood might cook faster so you might want to watch it. For example my slow cooker was so hot I unplugged it and the seafood was still done in about 15 minutes.
- ½ lb uncooked shrimp (in shells)
- ½ lb uncooked snow crab
- 1 lb sweet potatoes, cut into quarters
- 1 ear of corn, cut into 3-inch chunks
- 1 lime, cut in half
- 1 celery stalks, cut into 1-inch pieces
- 1 bell pepper, cut into 1-inch pieces
- 1 small onion, cut into quarters
- 1 stalk lemongrass
- 2 garlic cloves, minced
- ¼ fresh mint, chopped
- 2 tsp ginger
- ½ tsp cumin
- 1 tsp salt
- 32 ounces homemade or low-sodium broth
- 2 14 ounce cans light coconut milk
- Remove outer layers and cut off the top inch or so of the lemongrass stalk. Using a rolling pin or back of a large knife, smash the end of the stalk until slightly soft. Add to slow cooker along with the broth, coconut milk, onion, garlic, lime, mint, ginger, cumin, and salt.
- Stir to mix well.
- Add sweet potatoes, onion, and celery.
- Cook HIGH 2 hours.
- Add bell pepper and corn.
- Cook an additional hour.
- Gently stir in seafood and cook 15-20 minutes or until shrimp are pink.
- To serve, strain liquid.
PS. When I said earlier to spread this on the table for eating, I meant after you put newspaper down first. Several layers to be sure. When you’re done eating, fold the newspaper up and throw everything away. You can also serve it in a bowl like pictured below.