Made with AI
Herbed Shrimp and Corn Crockpot Medley
Ingredients
- corn on the cob4 small (each cut in half, about 400) g
- petite golden and red potatoes1 lb
- yellow onion1 medium piece
- chicken broth3 cups
- shrimp, peeled and deveined1,5 lb
- fresh basil, chopped2 tablespoons
- fresh thyme, chopped1 tablespoon
- lemon, cut into wedges1 piece
- unsalted butter2 tablespoons
- garlic cloves, minced4 cloves
- fresh parsley, chopped2 tablespoons
Instructions
- 1
Prepare the vegetables: Cut each corn on the cob in half. Wash and halve the petite potatoes if large. Peel and chop the yellow onion.
- 2
Add the corn, potatoes, and onion to the bottom of the crockpot.
- 3
Pour in the chicken broth and add the minced garlic.
- 4
Cover and cook on high for 3 hours or on low for 6 hours, until the potatoes are tender.
- 5
Once the potatoes are tender, add the shrimp evenly over the vegetables. Sprinkle with chopped basil, thyme, and half of the parsley.
- 6
Dot the top with unsalted butter. Cover and cook on high for an additional 20-30 minutes, or until the shrimp are pink and cooked through.
- 7
Squeeze fresh lemon wedges over the medley and garnish with the remaining parsley before serving.
- 8
Serve hot, with extra lemon wedges on the side.
