How much time did you spend in the kitchen during the holidays? I know that I spent way too much time in the kitchen eating, however, I didn’t spend a lot of time in there cooking thanks to the Crock Pot.
The weekend before my son returned to college I wanted to make sure that he left with a full belly and this Slow Cooked Shrimp Bisque really fit the bill.
I found several recipes online and with this one I made a few changes and it was delicious!!!
Ingredients
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2 packages cooked, frozen, deveined with tails off shrimp
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3 tablespoons of butter (melted)
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3 scallions (diced)
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2 – 4 oz cans of Mushrooms (stems and pieces)
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1 tablespoon Minced Garlic
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2 cans of Tomato Paste
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1 cup Heavy Cream
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1/2 cup Corn Starch
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1 can of Cream of Mushroom Soup
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1 can of Cream of Potato Soup
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4 cups of water
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1/4 cup Fish Sauce
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Seasoning of choice or Hot Sauce
Instructions
Melt butter in the Crock-Pot or in a skillet then add diced scallions, garlic, and mushrooms and sauté for 5 minutes or until scallions are softened. In a bowl or large mixing, cup pour in heavy cream, add corn starch and both cans of tomato paste, stir to mix thoroughly.
Scoop mixture into the Crock Pot then add both cans of soup, water and fish sauce, and stir. Cover and cook on high for 2 1/2 hours, remove the cover and add the shrimp, stir and recover Crock Pot to cook an additional 1/2 hour.
Let’s Chat: what is your favorite slow-cooked soup or bisque?
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