Rice Cooker Shrimp Boil - NuWave Olio Owner's Manual

Rice Cooker Shrimp Boil

Serves: 6
Ingredients:
1 pound baby red potatoes
12 ounces smoked andouille sausage, thinly sliced
3 ears of corn, cut into cobettes
2 cups water
1 pound of shrimp, deveined (16-20 count)
4 cloves garlic, minced
1 tablespoon Old Bay Seasoning
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½ cup melted butter
2 tablespoons Italian parsley, roughly chopped
1 lemon, cut into wedges
Directions:
1. Place potatoes, corn, and andouille sausage in rice cooker, then add water.
2. Press "menu", set to #5 (potatoes/eggs) and adjust time to 20 minutes.
3. Once done, place shrimp in steamer basket and add basket to rice cooker.
4. Set temperature to 210˚F for 5 minutes.
5. Fold in butter, garlic, and Old Bay Seasoning.
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6. Top shrimp boil with parsley and serve with lemon wedges.
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