Slow Cooker Shrimp Boil Recipe For Dinner

Place the identical components into the slow cooker and allow it to work while you enjoy the sunshine. A fragrant broth, succulent shrimp seasoned with lots of Old Bay, and a supporting cast of baby potatoes, sweet corn, spicy sausage, and lemons make up this dish.

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This is the type of easy dinner that's perfect for summer entertaining. Simply pour, heat, and unfold the paper. Discover which ingredient can turn your boil from mediocre to delicious by reading on.

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YIELDS: 6 serving(s) PREP TIME: 15 mins TOTAL TIME: 55 mins CAL/SERV: 181

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INGREDIENTS: 1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds 1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds 1 large red onion, thinly sliced 4 cloves garlic, thinly sliced 2 c. cherry tomatoes 1/4 c. extra-virgin olive oil, plus more for drizzling 1 tsp. Aleppo pepper Kosher salt Freshly ground black pepper 1/4 c. packed fresh basil leaves, coarsely chopped, divided 1/4 c. packed fresh parsley leaves, coarsely chopped, divided 4 oz. fresh mozzarella pearls

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Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.

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Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.

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Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.

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Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.

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