Shrimp and Artichoke Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe I received while attending The New Orleans School of Cooking. It is wonderful and I have not changed a thing on it. Ingredients:
2 (12 ounce) cans artichokes, quartered |
1 quart chicken stock, strong |
1 tablespoon parsley, chopped (to garnish) |
1 tablespoon thyme leaves |
salt |
cajun seasoning (i use joe's stuff seasoning) |
1/4 cup flour, plus |
1 tablespoon flour |
1 quart heavy cream |
2 cups chopped green onions (to garnish) |
1/2-1 lb shrimp, medium sized, peeled and deveined |
1/4 cup butter, melted |
Directions:
1. Rinse the artichokes.
2. Combine artichokes, chicken stock, 1 cup of the green onions, salt to taste, Joe's Stuff seasoning to taste and thyme in a pot. Bring to a boil. Reduce to a simmer for about 12 minutes.
3. In a skillet combine butter and flour for a light roux and slowly add to the simmering pot. Stir in heavy cream and simmer for 10 minutes.
4. Add shrimp and simmer for 5 more minutes. Note: Prep time can be reduced if you purchase your uncooked shrimp already peeled and deveined.
5. Serve with freshly chopped green onions and parsley for garnish.
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