Crock Pot Slow Cooker Shrimp and Pepper Bisque | slow cooker recipe | August Cooking

Crock-Pot Shrimp and Pepper Bisque | slow cooker recipe | August Cooking

Crock Pot Slow Cooker Recipe:
1 can (about 14 ounces) chicken broth
1 bag (12 ounces) frozen bell pepper stir-fry mix, thawed
1/2 pound frozen cauliflower florets, thawed
1 stalk celery, sliced
1 tablespoon seafood seasoning (I used Old Bay)
1/2 teaspoon dried thyme
12 ounces medium raw shrimp, peeled and deveined
2 cups half and half ( You can drop this down to 1 cup)
2 to 3 green onions, finely chopped and salt and pepper

1. Combine broth, stir-fry mix, cauliflower, celery, seafood seasoning and thyme in Crock-Pot slow cooker. Cover; cook on low 8 hours or on high 4 hours.
2. Stir in shrimp. Cover; cook on HIGH 15 minutes or until shrimp are pink and opaque. Puree soup with hand bender or in batches in blender or food processor. Return to Crock-Pot slow cooker. Stir in half-and-half and return to serving temperature. Ladle into bowls ans sprinkle with salt and pepper. Add green onions.

Recipe is from:
Crock-Pot The Original Slow Cooker Recipe Collection; page 53, simmering soups

“Parisian” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0