Shrimp And Asparagus Bisque - cooking recipe

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

Preparation

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.