Shrimp and Crab Creamed Bisque

• 1 (10 3/4 ounce) can cream of shrimp soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups water (I usually use shrimp stock)
• 34 cup margarine
• 12 cup coarsely chopped bell pepper
• 2 cups diced carrots
• 14 cup finely chopped white onion
• 1 stalk celery, coarsely chopped
• 1 cup green peas
• 12 cup button mushroom
• 14 teaspoon garlic powder
• 3 tablespoons sherry wine
• 12 teaspoon dry mustard
• salt and pepper
• 1 lb chopped medium shrimp
• 1 lb flaked crabmeat

1. Set your burner on medium.
2. Take a large skillet and put in the 2 cans of soup and the 2 cups of water, stirring until mixture becomes smooth.
3. Then add the margarine, cover the pan,and allow to simmer for about 10 minutes.
4. Add everything else except the shrimp and crabmeat, and spend about 5 minutes stirring the soup over a medium fire.
5. Cover the skillet, reduce the heat back to simmer and let the base cook for 30 minutes.
6. Finally, add the chopped raw shrimp and crabmeat and stir them in well.
7. Re-cover the skillet and let the bisque simmer for about 10 more minutes or until the shrimp turn pink and tender.
8. A green salad and of course, french bread make this a great fall meal.

cream of shrimp soup, cream of mushroom soup, water, margarine, bell pepper, carrots, white onion, celery, green peas, button mushroom, garlic, sherry wine, mustard, salt, shrimp, flaked crabmeat

Taken from www.food.com/recipe/shrimp-and-crab-creamed-bisque-101414 (may not work)