Your guests will like this classic Louisiana. (All Credit Photos: George Graham)
One of the most popular soups in Louisiana is shrimp and artichoke. You will see it on the menus of restaurants specialized in cajun or creole dishes and is as popular in the rural acadian lunch, as well as in the restaurants cited in New Orleans. I saw it even presented on Italian menus. It is casual, but elegant; Simple, but with a complex aroma profile. And it’s easy.
The use of canned artichokes makes it a convenient classic and with the availability of fresh shrimp, it is a simple three -stage process. First, leave the vegetables with a tablespoon of flour for a light blond blond; Then add the liquids (wine, stock and cream); And finally, season to taste and add the shrimp at the last moment just before serving.
Nothing to be afraid here. This is a recipe that is not intimidated. I assure you that this soup of shrimp and artichoke will win rave reviews from family and friends.
Shrimp soup and artichoke
Total time
This sumptuous soup is an impressive start for a classic cream dinner.
Recipe of: George Graham – AcadianaTable.com
Serves: 6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 stick butter unsaid butter
- 1 cup of cut yellow onion
- 1 cup of chopped celery
- ½ cup with red cuts with red cuts
- 1 tablespoon pepper poblano cubulent
- 2 tablespoons of chopped parsley
- 1 teaspoon freshly chopped thyme
- 1 tablespoon garlic chopped
- 2 tablespoons flour for all purposes
- ½ cup dry white wine (optional)
- 2 cups stock of seafood
- 2 cups of full milk
- 2 cups of heavy cream
- 2 (14 ounces) Earlings with quarters (packaged in water), drained
- 1 teaspoon smoked paprika
- 1 teaspoon spice
- Kosher salt and freshly ground black pepper
- Hot sauce
- 2 small kilograms, raw shrimp from the Louisiana bay, peeled
- Parsley streams, for the gasket
Instructions
- In a heavy vessel over medium heat, add the olive oil and butter. Add the onion, celery, red yellow pepper and Poblano pepper. Cook until the onion becomes translucent and add the parsley, thyme and garlic. Add the flour and mix to make a light blonde roux, about 5 minutes. Add the wine and mix until it is reduced, about 5 minutes. Add the stock, milk and cream. Mix to combine and add artichokes. Spice with paprika, creole spice and shake. Allow to cook on a low heat for 30 minutes. Season to taste with salt and pepper along with a little hot sauce. At this point, the soup should be in a consistency similar to Bisque to cover the back of a spoon. Turn off the heat and let stand until you serve.
- Just before serving, bring the soup back to a low heat and add the shrimp. Mix and allow the shrimp to cook until they pink, about 5 to 10 minutes. Proba one of the larger shrimp for Donelines and turn off the heat. Remove the soup in the bowls and garnish with a fresh parsley. It is served with rounds of fried French bread.
Notes
Make sure you experience this recipe, replacing shrimp with crab meat, oysters or even crawfish tails. If you leave this soup to a low heat while waiting to be placed your guests, make sure you check the thickness before serving and adjust accordingly.
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