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Slow Cooker Cream Shrimp Bisque * *

Slow Cooker Creamy Shrimp Bisque

  • Cooking Time:

    4 hours on LOW
  • Servings:

    4

Ingredients

2 T. but­ter or mar­garin
1 c. mush­rooms, fresh, sliced
2 T. green onion, sliced
1 gar­lic clove
14 oz. chick­en broth
1/4 c. toma­to paste
1 lb. shrimp, frozen, shelled and deveined
3 T. flour, all pur­pose
1/2 c. light cream
1/2 c. dry white wine, (I like Chablis)
1 T. pars­ley, fresh, chopped

Slow Cook­er Creamy Shrimp Bisque is a deli­cious to serve before your main meal or as your main meal with a nice sal­ad. Won­der­ful!

  1. In a large skil­let, melt the but­ter or mar­garin, and add the mush­rooms, green onion and gar­lic until translu­cent, stir­ring occa­sion­al­ly.
  2. Add the broth and toma­to paste just to warm through a lit­tle.
  3. In a sep­a­rate cup, stir togeth­er the flour and cream until well blend­ed and smooth.
  4. Stir into broth mix­ture.
  5. Trans­fer to a 3 1/2 — 4 quart slow cook­er.
  6. Cov­er. Cook on Low for 3 — 4 hours.
  7. If your bisque is thin, add corn­starch or flour to cold water and make sure all the lumps are out to thick­en up the bisque.
  8. About 30 min­utes before your bisque is done, add the wine and shrimp, and stir into the bisque.
  9. Cov­er, and con­tin­ue to crock for the last 30 min­utes.
  10. Sprin­kle pars­ley on bisque in serv­ing bowls.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Creamy Shrimp Bisque

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Rose Surman
Guest

Hi.….love your recipes.…about how many
Peo­ple would this recipe serve?
Thanks
Rose Sur­man

Terri
Guest
Terri

This looks yum­my! Any idea if this would freeze well? I’m look­ing for recipes that I can pre­pare and freeze for future 1-per­son meals. Thanks!

Michelle
Guest
Michelle

Hi Jenn. This looks del­ish! Could you clar­i­fy for me.…is the shrimp is cooked pri­or to plac­ing in the crock pot, or it is put in raw and then allowed to cook dur­ing the last 30 min­utes of crock time? Thanks!

Kathe
Guest
Kathe

Hel­lo, I fol­lowed this recipe exact­ly. Used the prop­er crock. The out­come does not even look like your pic­ture. Your out­come looks thick and creamy hold­ing up a shrimp. Mine was more broth liq­uid and nev­er real­ly thick­ened up much. Any thoughts on this? I am con­fused.

Molly
Guest

I fol­lowed this recipe, antic­i­pat­ing a great soup! Not to be enjoyed! It was very thin, not very tasty. Will no make this again. By the way, where did the col­or in your pic­ture come from?

Aleila
Guest
Aleila

Just won­der­ing when the toma­to paste comes in?

Thank you!

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Betsy
Guest
Betsy

I plan to make soon. We use a lot of Old Bay sea­son­ing …I do plan to add that . Maybe more shrip as well. I nev­er use box­es broth…way too easy to make my own by mix­ing Bet­ter N Bouil­lon with water..may add a chick bouil­lon by Knorrs as well. Makes real del­ish broth and no addi­tives.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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