Slow Cooker Shrimp Bisque
I bought this slow cooker of mine MONTHS ago when I had a pulled pork craving (Pull Pork Slider recipe). Needless to say, I haven’t used it since!
Walking through Costco the other day, I picked up Slow Cooker – 100 Tried and True Recipes. A recipe book fulled of TRIED and TRUE recipe?!
For only 6.59? Deal! I’m hooked! I mean it must be good right?
After a bit of Eeny, Meeny, Miny, Moe, my finger landed on this Shrimp Bisque Recipe. I’ll share the recipe first, then give you my review, and well, my parents review of the jar I gave them to try.
Recipe serves 4 – 8 people
Ingredients (my substitutions in brackets):
1 Tablespoon Butter
1 Onion Diced
0.5 Cup Long Grain Rice
2 Tablespoons Tomato Paste
1.5 Teaspoons Salt
0.5 Teaspoon Cayenne Pepper
8.5 Cups Low-Sodium Shrimp Stock or Fish Stock (I used Vegetable Stock cause I can’t find any of what they asked for)
1 Carrot Diced
1 Celery Stalk Diced
3 Cups Diced Button Mushrooms
1.5 Pounds Raw Shrimp – Shelled, Deveined, and Cut into Bite-Size Pieces if large
2/3 Cups Heavy Cream
2 Tablespoons Lemon Juice
Snipped Chives to Garnish (I used parsley cause I forgot to pick up chives)
1. Melt butter in a large skillet over medium high heat (Totally forgot to mention that this recipe is not a “dump everything in the slow cooker and wait” kind of slow cooker recipe).
2. Add onion and cook, stirring for about 5 minutes or until soft.
3. Add the rice, tomato paste, salt, and cayenne pepper and cook, stirring for another minute or so.
4. Add ¼ of the stock and cook, stirring for another minute. Scrape up any sediment from the bottom of the skillet.
5. Transfer everything from the skillet into the slow cooker (horray!). Add the carrots, celery, mushrooms, and the rest of the stock. Cover and cook on high for 3 hours, or low for 6 hours.
6. Using a food processor or blender, transferring the soup in batches (or do what I did and use a hand immersion blender because the next step is tedious).
7. Return the soup from the food processor/blender back into the slow cooker (see, tedious. If you have an immersion blender, use it!). Add the shrimp, cover and cook on high for 30 minutes.
8. Stir in cream and lemon juice before serving hot in a bowl. Add garnish at this point.
The soup tasted more mushroomy than anything, possibly due to the fact that I used vegetable stock instead of a seafood stock. But 3 cups of mushroom do take over any shrimpy flavor. I also find the cayenne pepper quite spicy and I ended up adding another ½ cup of milk to the soup. My parents found the soup quite spicy (even after adding the ½ cup of milk).
Give this recipe a try. Do you try it too spicy? Let me know what you think below 🙂