Your guests will love this Louisiana classic. (All photos credit: George Graham)
One of the most popular Louisiana soups is shrimp and artichoke. You’ll see it on the menus of restaurants specializing in Cajun or Creole dishes, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. I’ve even seen it featured on Italian menus. It is casual, yet elegant; simple, but with a complex flavor profile. And it’s easy.
Using canned artichokes makes this a convenient classic and with the availability of fresh shrimp, it’s a simple three-step process. First, sauté the vegetables with a spoonful of flour for a light blond roux; next, 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 fear here. This is one recipe not to be intimidated by. I assure you that this Shrimp and Artichoke Soup will win rave reviews from your family and friends.
- 1 tablespoon extra virgin olive oil
- 1 stick unsalted butter
- 1 cup diced yellow onions
- 1 cup diced celery
- ½ cup diced red bell pepper
- 1 tablespoon diced poblano pepper
- 2 tablespoons chopped parsley
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- ½ cup dry white wine (optional)
- 2 cups seafood stock
- 2 cups whole milk
- 2 cups heavy cream
- 2 (14-ounce) cans quartered artichokes (packed in water), drained
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- 2 pounds small, raw Louisiana Gulf shrimp, peeled
- Parsley sprigs, for garnish
- In a heavy pot on medium heat, add the olive oil and butter. Add the onions, celery, red bell pepper and poblano pepper. Cook until the onions turn translucent and add the parsley, thyme and garlic. Add the flour and stir to make a light blond roux, about 5 minutes. Add the wine and stir until it reduces, about 5 minutes. Add the stock, milk and cream. Stir to combine and add the artichokes. Season with paprika, Creole seasoning and stir. Let cook on a gentle simmer for 30 minutes. Season to taste with salt and pepper along with a dash of hot sauce. At this point, the soup should be at a bisque-like consistency to coat the back of a spoon. Turn off the heat and let sit until time to serve.
- Just before serving, bring the soup back up to a simmer and add the shrimp. Stir and let the shrimp cook until they turn pink, about 5 to 10 minutes. Sample one of the larger shrimp for doneness and turn off the heat. Ladle the soup into bowls and garnish with a sprig of fresh parsley. Serve with toasted French bread rounds.
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Embarrassed to ask, but can you recommend a good seafood stock recipe? I’ve got to try this recipe — it looks amazing– but I’m not sure where to acquire that bit or how to make it.
Hey Mary- A seafood stock is simple to make, but you must have access to the ingredients: fish bones, shrimp or crab shells, etc. Then, it’s just a matter of tossing in some onion, celery, carrot, and cover with water. Simmer, for a half hour, strain, and you have an intense seafood stock. Do not season it with spice of any kind, since you want it to be the base to add to the dish you are preparing. You can freeze any leftover stock for later.
Now, if you need an easier and quicker method, use dried shrimp. In south Louisiana, they are readily available, but in other parts of the country you might need to search an Asian market. Buy a couple of bags and bring them to boil in a pot of water. Let them sit in the water for a half hour and strain. No additional ingredients or spices necessary. This is a terrific option.
One final alternative, and one that I use often for making quick seafood sauces, is clam juice. You can buy the bottled clam juice at most groceries in the section that sells tinned sardines and tuna. I keep a bottle in my cabinet and break it out when I need splash of seafood flavor in poaching fish or making a sauce reduction.
Try these options and let me know how it works.
(Note: Seafood stock is sold in containers in some supermarkets, but be careful, since it tends to be very salty.)
All the best.
Thank you so much!! This is more than helpful. I’m really excited to give the dried shrimp option a whirl. Really appreciate it!!