Email to Cat      

Shrimp and Artichoke Soup

Source of Recipe

From "Acadiana Table" by George Graham


Recipe Introduction

"This sumptuous shrimp and artichoke soup is an impressive start to a classic Creole dinner. You'll see it on the menus of restaurants across Louisiana, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. It is casual yet elegant: simple but with a complex flavor profile. And it's easy; using canned artichokes makes this a convenient classic. Once you learn the basics of this soup, experiment by replacing the shrimp with crabmeat, oysters, or even crawfish tails."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 1 cup diced yellow onion
â—¦ 1 cup diced celery
â—¦ ½ cup diced red bell pepper
â—¦ 1 tablespoon diced poblano pepper
â—¦ 2 tablespoons chopped flat-leaf parsley
â—¦ 1 teaspoon minced fresh thyme
â—¦ 1 tablespoon minced garlic
â—¦ 2 tablespoons unbleached all-purpose flour
â—¦ ½ cup dry white wine (optional)
â—¦ 2 cups seafood stock
â—¦ 2 cups whole milk
â—¦ 2 cups heavy cream
â—¦ 2 cans (14 ounces) quartered artichokes (packed in water), drained
â—¦ 1 teaspoon smoked paprika
â—¦ 1 teaspoon Cajun Seasoning Blend
â—¦ Kosher salt and freshly ground black pepper
â—¦ Dash of hot sauce
â—¦ 2 pounds medium (41/50 count) shrimp, peeled and deveined
â—¦ Fresh flat-leaf parsley sprigs
â—¦ Toasted French bread rounds


Recipe

Heat the oil and butter in a heavy pot over medium heat. Add the onions, celery, red bell pepper, and poblano pepper. Cook until the onions turn translucent, about 5 minutes, and then stir in the parsley, thyme, and garlic. Add the flour and stir to make a light blond roux, about 5 minutes. Add the wine (if using) and stir until it reduces, about 5 minutes. Add the seafood stock, milk, and cream. Stir to combine and then add the artichokes. Season with the paprika and Cajun Seasoning Blend and stir. Cook at a gentle simmer for 30 minutes.

Season to taste with salt, pepper, and a dash of hot sauce.
At this point, the soup should be at a bisque-like consistency to coat the back of a spoon. If you like, turn off the heat and let sit until time to serve (up to 2 hours, or refrigerate overnight).

Just before serving, bring the soup back up to a simmer. Add the shrimp. Stir and let the shrimp cook until they turn pink, about 5 minutes. Sample one of the larger shrimp for doneness and turn off the heat. Ladle the soup into bowls and garnish each with a sprig of fresh parsley. Serve with toasted French bread rounds.

Serves 6



• Table Tip:
If you leave this soup on to simmer while waiting for your guests to be seated, be sure to check the thickness before serving and adjust accordingly.