SHRIMP AND ASPARAGUS BISQUE

Shrimp and Asparagus Bisque image

Provided by KHardee

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 420.8, Fat 21.9, SaturatedFat 11.8, Cholesterol 139.3, Sodium 585, Carbohydrate 30.4, Fiber 3, Sugar 3.3, Protein 20