SHRIMP AND ARTICHOKE SOUP
This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!
Provided by Mrs.Habu
Categories Egg Free
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine artichokes, chicken broth, green onions, salt, cajun seasoning, and thyme and bring to a boil.
- Reduce to simmer for about 12 minutes.
- Combine butter and flour for a light roux and slowly add to the simmering pot.
- Slowly stir in heavy cream and simmer for 10 minutes.
- Add shrimp and simmer for 5 more minutes.
- Serve with chopped parsley for garnish.
Nutrition Facts : Calories 778.4, Fat 68.3, SaturatedFat 41.8, Cholesterol 333.2, Sodium 1746.5, Carbohydrate 24.1, Fiber 6.9, Sugar 2.2, Protein 21.7
SHRIMP AND ARTICHOKE SOUP
This is a recipe I received while attending The New Orleans School of Cooking. It is wonderful and I have not changed a thing on it.
Provided by dhummel930
Categories Artichoke
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the artichokes.
- Combine artichokes, chicken stock, 1 cup of the green onions, salt to taste, Joe's Stuff seasoning to taste and thyme in a pot. Bring to a boil. Reduce to a simmer for about 12 minutes.
- In a skillet combine butter and flour for a light roux and slowly add to the simmering pot. Stir in heavy cream and simmer for 10 minutes.
- Add shrimp and simmer for 5 more minutes. Note: Prep time can be reduced if you purchase your uncooked shrimp already peeled and deveined.
- Serve with freshly chopped green onions and parsley for garnish.
Nutrition Facts : Calories 788.3, Fat 69, SaturatedFat 42, Cholesterol 290.1, Sodium 683.8, Carbohydrate 30, Fiber 7.3, Sugar 4.6, Protein 17.6
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
ARTICHOKE SHRIMP BAKE
I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
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History of Artichoke Soup with Shrimp Recipes
Artichoke soup has been considered a delicacy for centuries, and it is believed that the first recipe for this delicious soup originated from Italy. Over time, the recipe has evolved, and different cultures have brought their unique twist to it. The addition of shrimp to artichoke soup is believed to have originated from Spain and Portugal, where seafood is a staple food.Ingredients for Artichoke Soup with Shrimp Recipes
To prepare artichoke soup with shrimp, you will need the following ingredients:For the Soup
- 1 can of artichoke hearts (400g)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chicken broth
- 2 cups of heavy cream
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
For the Shrimp
- 1 lb of shrimp
- 1/4 cup of white wine
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Cooking Methods and Tips
Preparing the Artichoke Soup
- Drain the canned artichoke hearts and set them aside.
- Heat a tablespoon of olive oil and a tablespoon of butter in a pot over medium heat.
- Add the chopped onions and minced garlic and saute for about 2-3 minutes.
- Add the artichoke hearts and chicken broth and bring to a boil. Reduce heat and let it simmer for about 10 minutes.
- Blend the mixture using an immersion blender or a regular blender until it becomes smooth.
- Return the soup to the pot and add the heavy cream, nutmeg, salt, and pepper.
- Let it cook for an additional 5 minutes over medium heat, stirring occasionally.
Preparing the Shrimp
- Peel and devein the shrimp, leaving the tails intact.
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Add the minced garlic and saute for 1-2 minutes.
- Add the shrimp and white wine, and cook for about 3-4 minutes until the shrimp turn pink. Avoid overcooking, or else the shrimp will become chewy and rubbery.
- Remove from heat and let it cool slightly before adding the shrimp to the artichoke soup.