Herb Butter Andouille Boil Jumbo Shrimp Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overcook the shrimp. They are done as soon as they turn pink and opaque — typically after 2.5 to 3 hours on low. If your slow cooker runs hot, start checking at 2 hours.

Use an instant-read thermometer to confirm the internal temperature reaches 145°F (63°C). This ensures the shrimp remain tender and succulent.

To make the sauce richer, you can stir in a tablespoon of cold butter just before serving, off the heat. This adds a glossy finish and extra silkiness.

If you prefer a thicker sauce, remove the solids with a slotted spoon and simmer the liquid on the stovetop for a few minutes to reduce. Serve with plenty of crusty bread to soak up every last bit.

Variations

• Spicy Cajun: Add 1 teaspoon of Cajun seasoning and a pinch of cayenne pepper to the butter before dotting over the shrimp. This boosts the smoky heat without overwhelming the dish.
• Corn on the Cob: Cut 2 ears of corn into 2-inch rounds and layer them with the potatoes. The corn absorbs the buttery sauce and adds sweetness.
• No Wine: Substitute the white wine with chicken broth and add 1 tablespoon of lemon juice. The broth still provides moisture and depth without alcohol.
• Extra Herbs: Increase the parsley to 1/4 cup and add 1 tablespoon of fresh thyme leaves to the butter. This adds a herbal complexity that pairs well with the shrimp.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the shrimp.

Freezer

Freeze cooked leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat with a splash of broth or water, or microwave in 30-second bursts, stirring between intervals.

Refrigerate leftovers in an airtight container for up to 3 days. The flavors will meld further overnight. To reheat, gently warm in a skillet over medium-low heat or in the microwave in 30-second bursts, stirring occasionally. Avoid boiling the shrimp again, as that can make them tough.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If you do this, add 30 minutes to the cooking time because the ingredients start cold. The butter and wine can be combined and stored in the refrigerator separately.

Serving ideas

Serve the herb butter andouille boil over steamed jasmine rice to soak up the flavorful sauce. A squeeze of fresh lemon juice over each portion brightens the rich butter and complements the shrimp. Add a side of crusty bread or a simple green salad with a tangy vinaigrette to round out the meal.

For a festive presentation, pile the shrimp, sausage, and potatoes on a large platter and drizzle with the remaining sauce. Garnish with chopped parsley and lemon wedges.

This dish is hearty enough to be the star of a casual dinner party, and it pairs well with a crisp white wine or a light beer.

Frequently asked questions

Recipe card

Herb Butter Andouille Boil Jumbo Shrimp

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb jumbo shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into coins
• 1 lb baby potatoes, halved
• 6 tbsp parsley-garlic scampi butter, cut into pats
• 1/2 cup dry white wine

Instructions

1. Place the shrimp in the bottom of the slow cooker. Scatter the sliced andouille sausage coins over the shrimp, then add the halved baby potatoes. Dot the top with the pats of parsley-garlic scampi butter and pour the white wine evenly over everything. Do not stir.
2. Cover the slow cooker and cook on low for 3 hours, or until the potatoes are fork-tender and the shrimp are pink and opaque. The butter will melt into the wine and juices, creating a fragrant golden sauce. Avoid lifting the lid during the first 2 hours to keep the heat steady.
3. Using a slotted spoon, scoop the shrimp, sausage, and potatoes out of the slow cooker and onto a serving platter or individual plates. Spoon some of the buttery sauce over the top. Serve hot with steamed rice and lemon wedges if desired.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

24 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.