Slow Cooker Shrimp Boil

I had high hopes for this recipe because it sounded simple and somewhat fuss free. Ugh. It was disappointing. I followed everything exactly in the recipe. The potatoes were underdone, the corn cooled off while the shrimp was cooking and cold by the time we ate it, and the shrimp was mushy and pretty bland. A waste of time and money! I think the old fashioned way of cooking this dinner is boiling pot of water is really the best way.

I REALLY wanted to like this recipe. I'm giving it 3 stars because it was simple and everything was cooked appropriately. Unfortunately, it all came out terribly bland. I generally liked cooked onions, but they picked up the taste of the lemon and were very bitter. I thought maybe the potatoes would have picked up some of the crab/shrimp boil flavor, but they did not. Since I have a ton of leftovers, I'm going to throw it in a casserole dish with some butter and Old Bay in hopes to give it all some flavor.

I only gave it 4 stars because of the one change I made. I cleaned the shrimp and removed the vein so no one would become ill from eating them prior to cooking them. This was not even suggested in the recipe. I also make two other changes - used Old Bay Seasoning because it is low sodium and has no MSG - which can put me in the hospital. I also did not use Andouille sausage, because I had Kielbasa on hand. With those changes - it was a great meal complimented by crusty French Bread.