Crab and Shrimp Bisque: Cooking With Alex #2


Okay so I found this recipe for crab bisque and I had some leftover baby shrimpies so I decided to jazz it up a bit and make it a dinner for one person. It’s really delicious and incredibly easy, so obviously it’s a new favorite.



  • 13 teaspoons of tomato soup (Yes. Thirteen. I wanted to be precise and it worked out nicely. If you want to eyeball it feel free)
  • 13 teaspoons of cream of mushroom soup
  • some milk (As much it takes to make the liquid more liquidy)
  • imitation crab (As much you want)
  • shrimp (Small. Deveined. I used frozen and it thawed and cooked while I was making the bisque but you can use fresh if you want)
  • parsley, oregano, basil, garlic powder (Plus whatever other seasonings you like)
  • onion (I just cut off a tiny bit and tore it up and threw it in there)
  • cheese (shredded)


  • put everything but the cheese in a pot or “saucepan”
  • make it hot
  • pour in a bowl
  • top with as much cheese as you want. indulge. treat yourself.

Boom. Seafood bisque for one.




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