Cooking Time:
4 hours on LOWServings:
4
Ingredients
2 T. butter or margarin1 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!
- In a large skillet, melt the butter or margarin, and add the mushrooms, green onion and garlic until translucent, stirring occasionally.
- Add the broth and tomato paste just to warm through a little.
- In a separate cup, stir together the flour and cream until well blended and smooth.
- Stir into broth mixture.
- Transfer to a 3 1/2 – 4 quart slow cooker.
- Cover. Cook on Low for 3 – 4 hours.
- 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.
- About 30 minutes before your bisque is done, add the wine and shrimp, and stir into the bisque.
- Cover, and continue to crock for the last 30 minutes.
- Sprinkle parsley on bisque in serving bowls.
Happy Crocking!
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XOXO,
Jenn
Hi…..love your recipes….about how many
People would this recipe serve?
Thanks
Rose Surman
Hi Rose, this recipe serves 4, but it would be an easy recipe to double, you just want to make sure your slow cooker is 1/2 – 2/3 full for it to crock properly. Enjoy and Happy Crocking!
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!
Hi Terri, I find things with cream or milk in them do not freeze as well. You can see how it works for you. Thank you for the question! 🙂
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!
Hey Michelle, it is put in shelled, but you can use fresh or frozen shrimp, but not cooked prior to placing them in the slow cooker. 🙂
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.
Kathe, Thank you for your comment. When a soup is too thin, you can add a little corn starch to cold water and make sure it is blended well, and add it to the soup, and you can also let it crock for a while with the lid off the slow cooker. I hope this helps!
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?
Just wondering when the tomato paste comes in?
Thank you!
oops! I see I missed that, but I have adjusted the recipe. Sorry about that! 😀 Happy Crocking!
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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.
[…] your meal with this elegant Slow Cooker Creamy Shrimp Bisque from Get Crocked. I’ve had lobster bisque, but never shrimp bisque, but I’m excited to try it. I love seafood […]