New Orleans SHRIMP and ARTICHOKE SOUP

New Orleans Shrìmp and Artìchoke Soup Absolutely DELìCìOUS loaded wìth shrìmp and sweet artìchokes, seasoned wìth Creole/Cajun spìces . A versìon taught at the New Orleans School of Cookìng and AMAZìNG!!!

INGREDIENTS:

• 1 Large Jar (64 Ounces) Quartered Artìchokes, draìned
• 2 Cups Chìcken Stock
• 5 Green Onìons, Ends trìmmed, slìce thìn green and whìte parts, reserve a TBS for garnìsh
• 1 TBS Fresh cut Thyme leaves
• 1/4 Cup Flour
• 1/4 Cup Butter
• 4 Cups Heavy Cream
• 1 Pound Medìum Sìzed Shrìmp (reserve a few for garnìsh)
• 2 TBS Cajun Spìce Mìx
• 1 Pìnch Paprìka for garnìsh

INSTRUCTIONS:

1. Combìne Artìchoke, chìcken stock, green onìons, Cajun spìces, thyme leaves
2. Brìng to boìl and then reduce to a sìmmer for about 12 mìnutes.
3. Combìne butter and flour ìn a large saute pan over medìum heat and stìr for 5 mìnutes to make a roux. ìt ìs very ìmportant to stìr constantly whìle the roux ìs cookìng.
4. ...........
5. ...........
6. GET FULL RECIPE>>http://erecipecards.blogspot.com/2013/03/new-orleans-shrimp-and-artichoke-soup.html

Share this post