Shrimp And Artichoke Soup Recipes

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.

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.

Steps:

• Heat 1 teaspoon of the olive oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Reserve 1 large or 2 small artichoke hearts and place the rest in the saucepan. Add the chicken broth and bring to a boil. Reduce heat slightly and simmer for 15 minutes.
• Place the mixture in a blender. Holding the top down securely with a towel, puree the soup until smooth. Place in a saucepan, season with the salt and pepper and keep warm over low heat. In a medium size skillet, heat the remaining teaspoon olive oil over medium heat. Add the shrimp and saute until cooked. Sprinkle with salt and pepper.
• Thinly slice the reserved artichoke hearts. Divide the soup among 4 bowls. Divide the sliced artichokes among the bowls, placing them in the center. Place the shrimp over the artichoke slices so they stand out of the soup slightly. Sprinkle with the parsley and serve immediately.

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.

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.

Steps:

• Combine first 5 ingredients in large saucepan, simmer for 10 minutes. Cook butter in flour until light brown; add to sauce. Stir in cream, simmer for 10 minutes. Add shrimp, simmer for 5 minutes. Garnish with parsley and green onion.

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.

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.

Steps:

• 1. Chop onion,garlic and bell pepper and saute in butter until onions begin to turn clear. Add mushroom soup and begin adding half and half until soup has a creamy texture(not too thick or not too thin). Cook on medium heat for about 10 minutes or until vegetables are tender. Add artichoke hearts salt and pepper. Cook 5 more minutes. Add shrimp and crab meat and cook 5 minutes. Serve with warm crusty bread.
• 2. This may also be tossed over your favorite pasta.