Slow Cooker Shrimp Bisque

• 1 pound shrimp peeled and deveined, chopped chunky
• 4 cups seafood stock you can make this fresh or pick up at the grocery already made
• 3 tablespoons butter
• 4 tablespoons El Yucateco Hot Sauce
• 1 onion chopped
• 3 cloves garlic minced
• 1/3 cup tomato paste
• 14 ounces diced tomatoes petite
• 1/4 cup dry sherry
• 1 1/2 cups corn
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1/4 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. (NOTE - Make sure to taste test the El Yucateco as you go to modify the heat level!)
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.) and cook for 30 minutes.
10. Finish with a little more El Yucateco and serve with a crusty bread!

shrimp, seafood stock, butter, onion, garlic, tomato paste, tomatoes, sherry, corn, bay seasoning, kosher salt, pepper, cornstarch, heavy cream

Taken from www.yummly.com/recipe/Slow-Cooker-Shrimp-Bisque-1505781 (may not work)