New Orleans Shrimp & Artichoke Soup
Created by dienia b on February 25, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #22957
Ingredients
- 1 jar (64 ounce) artichokes (quartered, drained)
- 2 cups chicken stock
- 5 green onions (ends trimmed, slice thin green and white parts, reserve a TBS for garnish)
- 1 tablespoon thyme (fresh cut leaves)
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 4 cups heavy cream
- 1 pound shrimp (medium sized, reserve a few for garnish)
- 2 tablespoons Cajun spice
- 1 teaspoon paprika (garnish)
- 2 tablespoons butter
- 1 tablespoon parsley ,minced
How to Make
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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.
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Step 2: Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes.
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Step 3: To make a roux. It is very important to stir constantly while the roux is cooking.
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Step 4: Stir in heavy cream to roux and whisk til mixed.
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Step 5: Add the roux/cream mix to the simmering pot. Continue simmering for 10 more minutes
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Step 6: Add shrimp and simmer for 3 minutes only (shrimp cooks FAST).
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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.
How to Make
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Step 8: Saute the remaining few shrimp (to be used as a garnish) in the butter/spice mix.
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Step 9: Serve with Green Onions and parsley for garnish
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Step 10: Add a little extra heat (Cayenne Pepper) if desired.
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Step 11: Garnish with the spiced shrimp and paprika and parsley