Crockpot Herb Butter Garlic Corn Jumbo Shrimp Step-by-step instructions

Before you start

Before you start, make sure the shrimp are peeled and deveined, and if using frozen shrimp, thaw them completely. Smash the garlic cloves with the flat side of a knife to release their flavor. If you are using fresh corn, cut the kernels from the cobs.

Have the parsley-garlic scampi butter at room temperature so it's easy to cut into pats. Measure the white wine. Cook the white rice according to the package directions, and keep it warm while the shrimp cook. Cut the lemon into wedges for serving.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the peeled and deveined jumbo shrimp in an even layer in the bottom of a 6-quart slow cooker. Scatter the sweet corn kernels and smashed garlic cloves over the shrimp. Dot the top with the pats of parsley-garlic scampi butter. Pour the white wine around the edges, trying not to rinse the butter off the shrimp.
   Look for The shrimp should be in a single layer, with corn and garlic evenly distributed and butter pats visible on top.
   Tip Keep the shrimp in one layer so they cook evenly; if the slow cooker is crowded, use a larger one or reduce the shrimp to 1 1/2 lb.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid. Cook on the low setting for 2 hours, or until the shrimp are pink and opaque and the corn is tender. Do not stir during cooking, as this can break up the shrimp. The butter will melt into a fragrant sauce.
   Look for After 2 hours, the sauce should be bubbling gently and the shrimp should be curled and pink.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to lift the lid; each peek lets out heat and adds cooking time.

After layering the shrimp, corn, garlic, butter, and wine, the slow cooker should look colorful and inviting. As it cooks, the butter will melt and the wine will steam, creating a fragrant, garlicky aroma. The sauce will begin to bubble gently around the edges of the pot. By the end of this phase, the shrimp should be pink, the corn tender, and the sauce a glossy golden emulsion.

Check and Rest

3. 3Check for Doneness
   Check that the shrimp are cooked through by cutting into one: the flesh should be opaque and firm, and the internal temperature should read 145°F (63°C) on an instant-read thermometer. If not done, cover and cook for 15 more minutes, then check again.
   Look for The shrimp should be pink, firm, and have reached 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Overcooked shrimp turn rubbery; start checking at 1 hour 45 minutes if your slow cooker runs hot.
4. 4Let the Sauce Settle
   Once the shrimp are done, turn off the slow cooker. Let the dish sit, covered, for 5 minutes. This allows the butter sauce to thicken slightly and the flavors to meld. The sauce will look like a glossy, golden emulsion.
   Look for The sauce should be slightly thickened and the shrimp glistening.
   Tip If the sauce looks separated, gently stir once or twice to bring it back together.

When you open the lid, you should see plump, pink shrimp nestled among the corn and garlic, all bathed in a shimmering butter sauce. The garlic cloves should be soft and sweet, and the corn should be tender but still have a slight bite. The sauce should be thick enough to coat the back of a spoon. Letting the pot sit for 5 minutes allows the sauce to settle and the flavors to meld.

Scoop and Serve

5. 5Scoop and Serve
   Use a slotted spoon to lift the shrimp, corn, and garlic from the slow cooker, letting the excess butter sauce drip back. Divide the cooked white rice among four plates. Spoon the shrimp mixture over the rice. Drizzle with a little extra sauce from the pot, if desired. Serve with lemon wedges on the side.
   Look for The shrimp should be coated in a glossy butter sauce, and the rice should be warm and fluffy.
   Tip Squeeze fresh lemon over the top just before eating to brighten the rich butter sauce.

Using a slotted spoon, lift out the shrimp, corn, and garlic, letting the excess sauce drip back into the pot. The shrimp should be glistening and tender, and the corn should be bright yellow.

Spoon the mixture over warm rice, then drizzle with a little extra sauce. The lemon wedges add a bright, citrusy finish that cuts through the richness. The final dish should look vibrant and appetizing.

Common mistakes

One common mistake is overcooking the shrimp, which makes them tough and chewy. Since slow cookers vary, start checking at the 1 hour 45 minute mark. Another mistake is stirring the pot during cooking, which can break the shrimp and cloud the sauce.

Let the ingredients sit undisturbed. If the sauce looks separated or watery, it may be because the slow cooker was too hot; next time, use the low setting and avoid lifting the lid. Finally, don't skip the resting time before serving; it helps the sauce thicken slightly.

How to tell it’s done

The shrimp are done when they are pink and opaque throughout, and the internal temperature reaches 145°F (63°C) on an instant-read thermometer. The corn should be tender when pierced with a fork, and the garlic cloves should be soft and easily mashed.

The sauce should be bubbling gently and have a glossy, golden appearance. If the shrimp are still translucent in the center, cover and cook for 10-15 more minutes, then check again. Be careful not to overcook, as shrimp become rubbery.

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