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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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