Bayou Butter Lemon Capers Jumbo Shrimp (Crockpot) Step-by-step instructions

Before you start

Before you start, make sure the shrimp are peeled and deveined, and pat them dry with paper towels. Slice the Meyer lemons thinly and measure out the capers, white wine, and lemon juice. If using store-bought spiced Cajun butter, melt it according to the package instructions.

Have a 6-quart slow cooker ready, along with a slotted spoon for serving. If serving with rice, start the rice before you begin layering the shrimp, so it's ready when the shrimp are done.

Instructions

Layer and Top

1. 1Layer the Seafood and Aromatics
   Place the peeled and deveined jumbo shrimp in an even layer in the bottom of a 6-quart slow cooker. Lay the Meyer lemon slices over the shrimp, then scatter the drained capers on top. Pour the crisp white wine evenly over everything.
   Look for The shrimp should be covered with lemon slices and capers, with wine pooling around the edges.
   Tip Pat the shrimp dry with paper towels before adding to the slow cooker for better texture.
2. 2Top with Cajun Butter and Lemon Juice
   In a small bowl, stir together the melted spiced Cajun butter and fresh lemon juice. Pour the mixture evenly over the shrimp and aromatics in the slow cooker. Do not stir; leave the layers intact.
   Look for The butter mixture should coat the top of the shrimp and lemon slices, creating a crimson sheen.
   Tip If the butter solidifies, reheat gently until liquid before pouring.

At the end of this phase, the shrimp should be covered with lemon slices and capers, with the wine and butter mixture pooled around the edges. The butter will be crimson from the Cajun spice, and the lemon slices will be bright yellow. Everything should look vibrant and fresh, ready to cook.

Slow-Cook and Check

3. 3Slow-Cook Until Bubbling and Tender
   Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are opaque and just cooked through. The sauce should be bubbling gently around the edges. Do not lift the lid during cooking to keep the heat steady.
   Look for The sauce will be bubbling and fragrant, and the shrimp will be pink and firm to the touch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking times can vary; start checking at 1 1/2 hours if your slow cooker runs hot.
4. 4Confirm the Shrimp Are Cooked Through
   Using a slotted spoon, lift one shrimp from the slow cooker and cut into it to check that it is opaque throughout. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. If not, continue cooking for 15-minute intervals.
   Look for The shrimp should be pink, firm, and no longer translucent in the center.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid overcooking, as shrimp can turn rubbery.

After about 2 hours on LOW, the sauce should be bubbling gently around the edges, and the aroma of lemon, garlic, and Cajun spice should fill the kitchen.

The shrimp should be pink and firm to the touch. Use a slotted spoon to lift one and check that it's opaque throughout and registers at least 145°F (63°C).

Scoop and Serve

5. 5Scoop and Serve Over Rice
   Using a slotted spoon, lift the shrimp and aromatics from the slow cooker and serve over steamed white jasmine rice. Spoon some of the bubbling Cajun butter sauce over each serving. Garnish with lemon wedges on the side.
   Look for The shrimp should be glistening with sauce, and the rice should be steaming hot.
   Tip Serve immediately while the sauce is hot and silky.

When you lift the shrimp with a slotted spoon, they should glisten with the butter sauce and be tender. The sauce should be thick enough to coat the back of a spoon. Serve over steamed rice, spooning extra sauce over the top. The lemon wedges on the side add a fresh, bright finish.

Common mistakes

One common mistake is overcooking the shrimp, which makes them tough. Stick to the recommended time and check early if your slow cooker runs hot. Another mistake is lifting the lid frequently during cooking, which lets heat escape and extends the cooking time.

Also, resist the urge to stir the mixture; the layers help the shrimp cook evenly and the lemon slices stay intact. Finally, don't skip patting the shrimp dry, as excess moisture can dilute the sauce.

How to tell it’s done

The shrimp are done when they are opaque throughout and have turned a pinkish color. To be safe, use an instant-read thermometer inserted into the thickest part of a shrimp; it should read at least 145°F (63°C).

The sauce should be bubbling gently and slightly thickened. Avoid cooking beyond this point, as shrimp can become tough and rubbery. The lemon slices will be softened and translucent, and the capers will have plumped up.

• Shellfish: 145°F (63°C) in the thickest part