Shrimp and Asparagus Bisque
Ready In: 35 mins
Serves: 4-6
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
- 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.
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