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
New Orleans SHRIMP and ARTICHOKE SOUP

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.
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  6. GET FULL RECIPE>>http://erecipecards.blogspot.com/2013/03/new-orleans-shrimp-and-artichoke-soup.html

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