Slow Cooker Shrimp Bisque Recipe

Name: Slow Cooker Shrimp Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp peeled and deveined, chopped chunky; 4 cups seafood stock you can make this fresh or pick up at the grocery already made; 3 tablespoons butter; 4 tablespoons El Yucateco Hot Sauce; 1 onion chopped; 3 cloves garlic minced; 1/3 cup tomato paste; 14 ounces diced tomatoes petite; 1/4 cup dry sherry; 1 1/2 cups corn; 2 teaspoons Old Bay Seasoning; 2 teaspoons kosher salt; 1 teaspoon pepper; 1/4 cup cornstarch; 1 cup heavy cream

Servings: persons

1 pound shrimp peeled and deveined, chopped chunky
4 cups seafood stock you can make this fresh or pick up at the grocery already made
3 tablespoons butter
4 tablespoons El Yucateco Hot Sauce
1 onion chopped
3 cloves garlic minced
1/3 cup tomato paste
14 ounces diced tomatoes petite
1/4 cup dry sherry
1 1/2 cups corn
2 teaspoons Old Bay Seasoning
2 teaspoons kosher salt
1 teaspoon pepper
1/4 cup cornstarch
1 cup heavy cream

1
Melt butter in a large saute pan over medium-low heat. (My slow cooker lets you do all of this in the same pot.)
2
Add onions, garlic and saute until tender.
3
Add mixture mixture to the slow cooker.
4
Add tomato paste, diced tomatoes, 2 tbsps of El Yucateco, sherry, seafood stock, corn, old bay, salt, and pepper combining together.
5
Then whisk in the cornstarch.
6
Cook on low for 3.5 hours or high for 1.5 hours.
7
Meanwhile add remaining El Yucateco to shrimp and allow to marinate. (NOTE - Make sure to taste test the El Yucateco as you go to modify the heat level!)
8
At this point, either choose a smooth bisque or a chunkier version. To smooth, use an emulsifier. (I prefer a combination with a creamy version with a few chunks.
9
Next add heavy cream and shrimp to finish the bisque heating the shrimp until it is pink (don't overcook.) and cook for 30 minutes.
10
Finish with a little more El Yucateco and serve with a crusty bread!

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound shrimp peeled and deveined, chopped chunky, 4 cups seafood stock you can make this fresh or pick up at the grocery already made, 3 tablespoons butter, 4 tablespoons El Yucateco Hot Sauce, and more.

Yes, Slow Cooker Shrimp Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Shrimp Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions