New Orleans Shrimp and Artichoke Soup
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Thursday, October 1, 2015

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New Orleans Shrimp and Artichoke Soup

Kelly Mike - Thursday, October 01, 2015


  • 1 Large Jar Quartered Artichokes, drained
  • 2 Cups Chicken Stock
  • 5 Green Onions, Ends trimmed, slice thin green and white parts, reserve a TBS for garnish
  • 1 TBS Fresh cut Thyme leaves
  • 1/4 Cup Flour
  • 1/4 Cup Butter
  • 4 Cups Heavy Cream
  • 1 Pound Medium Sized Shrimp
  • 2 TBS Cajun Spice Mix
  • 1 Pinch Paprika for garnish


  1. Combine Artichoke, chicken stock, green onions, Cajun spices, thyme leaves
  2. Bring to boil and then reduce to a simmer for about 12 minutes.
  3. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. It is very important to stir constantly while the roux is cooking.
  4. Stir in heavy cream to roux and whisk til mixed
  5. Add the roux/cream mix to the simmering pot.
  6. Continue simmering for 10 more minutes
  7. Add shrimp and simmer for 3 minutes only
  8. 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 in the butter/spice mix.
  9. Serve with Green Onions and parsley for garnish.
  10. Add a little extra heat if desired.
  11. Garnish with the spiced shrimp and a bit of paprika.


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