"Slow Cooker Thai Seafood Boil
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Think low country boil but with Thai flavors.
#fitslowcookerqueen #slowcooker #paleo #whole30 #seafood "
Slow Cooker Thai Seafood Boil
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Recipe Intro From fitslowcookerqueen
Summer is upon us and what a better way to celebrate summer than this Thai style seafood boil.
INGREDIENTS
1/2 lb uncooked shrimp (in shells)
1/2 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 stalk, 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
1/4 fresh mint, chopped
2 tsp ginger
1/2 tsp cumin
1 tsp salt
32 ounces homemade or low-sodium broth
2 14 ounce cans light coconut milk
DIRECTIONS
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.