1 lb. shrimp
1/4 lb. butter
1 pt. heavy cream
1 can tomato soup
1 lg. can chicken broth
2 minced fresh shallots
1/2 - 3/4 c. flour
3/4 c. sherry

Saute shallots in butter until soft. Devein shrimp and saute all of the shrimp with the shallots until the shrimp turns pink, about 5 minutes. Remove approximately a quarter of the shrimp and set aside. Stir in flour to remaining shrimp, stirring constantly until blended (use as much or as little flour depending on thickness desired for the bisque). Blend in tomato soup. Slowly stir in chicken broth until blended with flour, shrimp and soup. Add cream. Coarsely puree other half of the shrimp and add to the soup. Heat on very low heat until it just begins to foam, add sherry and serve.