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Slow Cooker Shrimp Bisque


As summer is coming to a close, and family schedules are picking up, slow cookers are going to be slowly getting their dust wiped off for fall.  I think that slow cookers can be incredibly useful on busy weekdays, and by planning ahead, you’re always more likely to make more healthy choices, which makes me a big fan. This Slow Cooker Shrimp Bisque will definitely help!  However, there are a few rules I have when it comes to using a slow cooker.

If using whole pieces of meat, like chicken thighs or pork shoulder…etc, I always recommending taking the time to sear the meat on the stove top before adding it to the slow cooker, that way you optimize all of the flavor and juiciness of the product.  I also recommend adding a fresh flavor to the dish at the end of the long cooking process.  Some sort of citrus always works nicely, or maybe fresh chopped tomatoes or herbs.  I also think that its important to use texture to your advantage when making a slow cooker meal since they have the tendency to get “mushy” (for lack of a better word) after cooking for so long.  Perhaps add some nuts, or crusty pieces of bread to the finished dish to add some crunch.  Taking a few extra steps can really amp up the flavor of a slow cooker meal, and really make it worth your while!

Slow Cooker Shrimp Bisque


Slow Cooker Shrimp Bisque


Slow Cooker Shrimp Bisque

Slow Cooker Shrimp Bisque
Author: My Modern Cookery
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 1 lb shrimp, peeled and deveined, roughly chopped
  • 4 cups seafood stock
  • 3 TBSP butter
  • 2 medium leeks, chopped
  • 3 cloves of garlic, minced
  • 1/3 cup tomato paste
  • 1 14 oz can petite diced tomatoes
  • 1/4 cup dry sherry
  • 1 1/2 cups corn
  • 2 tsp old bay seasoning
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1/4 cup flour
  • 1 cup heavy cream
  1. Melt butter in a large saute pan over medium-low heat. Add chopped leeks and garlic, and saute until tender and translucent. About 10 mins.
  2. Add leek mixture to the base of your slow cooker, and add tomato paste, diced tomatoes, sherry, seafood stock, corn, old bay, salt, and pepper. Whisk everything to combine, and then whisk in the flour until there are no lumps.
  3. Cook in your slow cooker on low for 4 hours or high for 2 hours.
  4. Here you can do a couple of things as you wish. If you prefer a chunkier soup, you can leave it as is, and proceed to the next step. I like to puree half of the mixture at this point and add back in with the rest of the soup. You could also puree the whole batch if you prefer a smoother bisque. Either way, if you puree any of it, you’ll return it to your slow cooker for further warming.
  5. When you have about 30 minutes of cooking left, add the heavy cream and chopped shrimp to finish the bisque, heating the shrimp until it is pink and done throughout.



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Monday 23rd of September 2019

Can I use canned corn?


Tuesday 24th of September 2019

Hi, Hope! That would be fine! Just make sure you drain and rinse before adding. Hope you enjoy!

18 Slow Cooker Soup Recipes for Sweater Season | Everyday Diet

Saturday 24th of October 2015

[…] Get the Recipe: Slow Cooker Shrimp Bisque […]

Jeanette Morelan

Monday 12th of October 2015

We're happy to report that we've featured this recipe in our most recent blog roundup, now live on the site—18 Slow Cooker Soup Recipes for Sweater Season. You're in great company! We're looking forward to sharing with our readers and social following on Facebook, Twitter and Pinterest, and we hope you'll be interested in sharing as well. If you decide to share, whether socially or on your own site, we'd love to hear about it!

Thanks and all our best!

The Relish Team


Tuesday 8th of September 2015

Good Evening! I am planning a regional Southern Blog Society meet-up in Nashville on 9/18 and would love to invite you! Please email me to get more details! The SBS has been such a great way to meet like-minded bloggers to talk blogger biz & have new friends! Hope you can attend. xx Jessica