clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Shrimp Bisque

  • Author: Autumn Reo of


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


  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.
  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.)
  10. This should be approximately another 30 minutes in the slow cooker.
  11. 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!