Shrimp and Asparagus Bisque

Ingredients

• 1/2 lb raw shrimp (shell on)
• 1/2 lb asparagus
• 8 ounces condensed cream of chicken soup
• 8 ounces milk
• 2 red potatoes
• 5 tablespoons unsalted butter
• 1 tablespoon garlic
• Tabasco sauce
• 1/8 cup dry sherry
• 8 ounces chicken stock

Directions

1. 1

   Peel and devein shrimp (reserving shells).

2. 2

   Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.

3. 3

   Strain and set aside.

4. 4

   Cut raw shrimp into bite size pieces.

5. 5

   Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.

6. 6

   In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.

7. 7

   Simmer on medium low heat for 15 minutes.

8. 8

   Serve immediately and freeze remainder.