Shrimp and crab bisque is a dish that's delicious at any time of the year. It's particularly good in the summer months because the fresh taste of seafood can be so satisfying, yet still on the lighter side of things. Plus, as in the recipe that follows, it can be made in a slow cooker so you don't heat the house up on those warm days.
In this recipe, elegant flavors come from dry white wine, seafood stock, and of course, the seafood itself. And for those that are sticking to a low-carb diet, this chowder is different than many others because it doesn't use potatoes. That makes this dish seem even lighter, but trust us that it's an incredibly filling stew even without them.
How to Make Slow Cooker Shrimp and Crab Bisque
6
15 minutes
4 hours, 30 minutes
4 hours, 45 minutes
1 onion, cut in a small dice
3 cloves garlic, minced
1/3 cup tomato paste
1 15-ounce can diced tomatoes, with juices
1/4 cup dry white wine
4 cups seafood stock
1 tablespoon seafood seasoning
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1 pound shrimp, peeled and deveined
2 cups fresh jumbo lump crab
1 cup heavy cream
3 tablespoons parsley, chopped finely
Place onion, garlic, tomato paste, diced tomatoes, white wine, seafood stock, seafood seasoning, salt, and pepper into a 6-quart slow cooker and stir to combine.
Whisk in all-purpose flour to ensure there are no lumps.
Place the lid on the slow cooker and cook on low for 4 hours or on high for 2 hours.
Remove lid and add shrimp, crab, and heavy cream. Replace lid and cook on low for another 30 minutes, or until the shellfish is just cooked through.
Sprinkle with parsley just before serving.