Shrimp And Asparagus Bisque

• 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

1. Peel and devein shrimp (reserving shells).
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. Strain and set aside.
4. Cut raw shrimp into bite size pieces.
5. Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
6. In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
7. Simmer on medium low heat for 15 minutes.
8. Serve immediately and freeze remainder.

shrimp, asparagus, condensed cream, milk, red potatoes, unsalted butter, garlic, tabasco sauce, sherry, chicken

Taken from www.food.com/recipe/shrimp-and-asparagus-bisque-395422 (may not work)