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Slow Cooker Shrimp & Crab Bisque

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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup leeks, sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 tablespoon tomato paste
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard

Instructions
 

  • Set the slow cooker to the sear setting or heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, toss in the leeks, garlic, red pepper flakes, and a pinch of salt.
  • Cook for about 5 minutes, stirring until the leeks soften. Stir in the tomato paste and cook for an additional minute.
  • Pour in the wine, cooking until reduced by half. If using a skillet, transfer to slow cooker, scraping any bits left behind.
  • Add stock, diced tomatoes, Old Bay seasoning, and sugar. Stir well.
  • In a cup, whisk water and flour until smooth, then stir into the soup. Season with salt and pepper.
  • Cover and cook on HIGH for 2 hours (or LOW for 4 hours).
  • Taste and adjust seasoning. Stir in shrimp, crab, cream, and parsley, cooking for 15 minutes or until shrimp is pink.
  • Mix lemon juice, mayonnaise, Dijon mustard, and whole grain mustard in a small bowl.
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