New Orleans Shrimp & Artichoke Soup
Recipe: #22957
February 25, 2016
Categories: Shrimp, Artichokes, Cajun, Brunch, Non-Dairy, Sugar-Free, Spicy, more
"From 52 ways to cook blog"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (371.4 g)
- Calories 517.7
- Total Fat - 31.9 g
- Saturated Fat - 19.5 g
- Cholesterol - 193.5 mg
- Sodium - 435.5 mg
- Total Carbohydrate - 46.3 g
- Dietary Fiber - 4.2 g
- Sugars - 22.2 g
- Protein - 15.4 g
- Calcium - 124.5 mg
- Iron - 8.9 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine Artichoke, chicken stock, green onions, 1 tablespoon Cajun spices, thyme leaves. Bring to boil and then reduce to a simmer for about 12 minutes.
Step 2
Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes.
Step 3
To make a roux. It is very important to stir constantly while the roux is cooking.
Step 4
Stir in heavy cream to roux and whisk til mixed.
Step 5
Add the roux/cream mix to the simmering pot. Continue simmering for 10 more minutes
Step 6
Add shrimp and simmer for 3 minutes only (shrimp cooks FAST).
Step 7
During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices.
Step 8
Saute the remaining few shrimp (to be used as a garnish) in the butter/spice mix.
Step 9
Serve with Green Onions and parsley for garnish
Step 10
Add a little extra heat (Cayenne Pepper) if desired.
Step 11
Garnish with the spiced shrimp and paprika and parsley
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting artichokes for this recipe, look for artichokes with tight, compact leaves that are still a vibrant green color.
- When selecting shrimp, choose those that are fresh and smell of the ocean.
- Instead of artichokes, use hearts of palm for a more tropical flavor. The benefit of this substitution is that it adds a unique flavor to the soup and a lighter texture.
- Instead of Cajun spice, use Creole seasoning for a more traditional flavor. The benefit of this substitution is that it adds a more authentic flavor to the soup, which is more commonly found in New Orleans cuisine.
Creamy Coconut Shrimp Soup Combine artichokes, chicken stock, green onions, 1 tablespoon Cajun spices, thyme leaves and 1 can of coconut milk in a large pot. Bring to boil and then reduce to a simmer for about 12 minutes. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. Stir in heavy cream and coconut milk to the roux and whisk until mixed. Add the roux/cream mix to the simmering pot and continue simmering for 10 more minutes. Add shrimp and simmer for 3 minutes only (shrimp cooks FAST). During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices. Saute the remaining few shrimp (to be used as a garnish) in the butter/spice mix. Serve with green onions and pars
Cajun-Style Rice Pilaf - This flavorful dish is the perfect accompaniment to the New Orleans Shrimp & Artichoke Soup. The Cajun-style spices and flavors of the rice pilaf will complement the soup and add a delicious layer of flavor to the meal.
Cajun-Style Cornbread: This classic Cajun-style cornbread is the perfect accompaniment to the New Orleans Shrimp & Artichoke Soup. The sweetness of the cornbread complements the savory flavors of the soup, and the crunchy texture adds a delightful contrast. Serve it warm with butter for a delicious and comforting meal.
FAQ
Q: What type of shrimp should I use for this recipe?
A: Medium sized shrimp are best for this recipe. You can use either fresh or frozen shrimp. If using frozen, make sure to thaw and drain before adding to the soup.
Q: How long should I cook the shrimp for?
A: The shrimp should be cooked until they are pink and opaque, about 3-4 minutes. Be careful not to overcook the shrimp or they will become tough.
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Fun facts:
The city of New Orleans is known for its unique and flavorful cuisine, and this shrimp and artichoke soup is a perfect example of the city's rich culinary heritage. It was famously served at the wedding of actor Brad Pitt and actress Angelina Jolie in 2014.
The use of artichokes in this soup is a nod to the city's French roots. Artichokes were first brought to the city in the early 1800s by French settlers, and they quickly became a staple ingredient in New Orleans cooking.