Shrimp and Asparagus Bisque

Shrimp and Asparagus Bisque

4 servings:

1 Ib 51-60 count shrimp, peeled and deveined

2 Tbs chopped onion

2 Tbs chopped Asparagus

1/4 cut HT butter

1 tsp Kosher salt

1/4 tsp Paprika

1 quart of heavy cream

Cooking Instructions:

Cook onion and asparagus in butter until tender. Blend in flour and seasonings. Add cream gradually and cook until thick, stirring constantly.