New Orleans Shrimp and Artichoke Soup

It’s been a long time.  I took a break from writing simply because we have been in the process of moving back home to Texas!  Vacation was well needed and I now I have loads of backed up content to share with you guys.  Wait no more!  It’s been pretty nice to say we are back home.  The dogs love it here and so do we.  We are getting a house built and can’t wait to move in.  Things are definitely looking up.

This recipe is something that I came across on Pinterest a while ago.  It’s an inspired recipe from the New Orleans School of Cooking.  A creamy and cajuny (might not be a word, but it is today) combination of flavors.  Loads of artichokes, shrimp and most importantly, love.  This is a fairly simple recipe and I hope you guys try it out!  It’s great!

What you will need: 2 cups of chicken stock, 2 tablespoons of cajun or creole seasoning, 2 cans of artichoke hearts (drained), 1/4 a cup of flour, 1/4 a cup of butter, 4 cups of heavy cream, 1 lb of medium sized shrimp, fresh oregano, 5 chopped green onions (a little extra for garnish) and some paprika.


Kevin helped me out by draining the artichokes and cutting them in half, then put them in a grill pan on high heat.


Then, he salt and peppered them and drizzled them with some olive oil.


Sear them and flip until they come out with a nice and charred sear with grill marks.


Combine the artichokes you just grilled, the chicken stock, some oregano leaves, green onions and cajun spices in stock pot.  Bring to a boil and let the combination simmer for about 12 minutes.


In another pan, melt the butter over medium heat.


Add the flour.


Whisk together to make a roux.  It’s important that this combo is whisked constantly to prevent lumps and clumps.


Once the consistency is smooth and golden, add the heavy cream.


Stir until well mixed.


Add your roux and cream mixture to the simmering stock pot.


Stir this and let it simmer for an additional 10 minutes.


I decided to add some smoked paprika to the mixture.


Peel and devein the shrimp.


Leaving aside a few for the garnish, add the shrimp to the simmering stock pot.  Cook for 3 more minutes and take the stock pot off of the heat.  Shrimp cooks fast!


In a separate pan,  start off a pat of butter on medium high heat.


The shrimp you set aside for garnish, season those with cajun seasoning and sear in the butter until done on both sides.  I added some fresh oregano.


Serve and garnish with green onions and pan seared shrimp.  We heated up some garlic bread to go along with it.  This is completely optional.  All you have left to do is eat and enjoy!




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