Make this creole favorite made easy with the slow cooker!
- 1 lb. shrimp, peeled and deveined, chopped chunky
- 4 c. seafood stock (you can make this fresh or pick up at the grocery already made)
- 3 tbsp butter
- 4 tbsp El Yucateco hot sauce
- 1 onion, chopped
- 3 cloves of garlic, minced
- ⅓ cup tomato paste
- 1 14 oz can petite diced tomatoes
- ¼ cup dry sherry
- 1½ cups corn
- 2 tsp old bay seasoning
- 2 tsp kosher salt
- 1 tsp pepper
- ¼ cup cornstarch
- 1 cup heavy cream
- Melt butter in a large saute pan over medium-low heat. (My slow cooker lets you do all of this in the same pot.)
- Add onions, garlic and saute until tender.
- Add mixture mixture to the slow cooker.
- Add tomato paste, diced tomatoes, 2 tbsps of El Yucateco, sherry, seafood stock, corn, old bay, salt, and pepper combining together.
- Then whisk in the cornstarch.
- Cook on low for 3.5 hours or high for 1.5 hours.
- Meanwhile add remaining El Yucateco to shrimp and allow to marinate.
- 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!
- Next add heavy cream and shrimp to finish the bisque heating the shrimp until it is pink (don’t overcook.)
- This should be approximately another 30 minutes in the slow cooker.
- Finish with a little more El Yucateco and serve with a crusty bread!
- Make sure to taste test the El Yucateco as you go to modify the heat level!