Shrimp and Artichoke Soup
 
Prep time
Cook time
Total time
 
This sumptuous soup is an impressive start to a classic Creole dinner.
Recipe by:
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Notes
Be sure to experiment with this recipe by replacing the shrimp with crabmeat, oysters or even crawfish tails. If you leave this soup on simmer while waiting for your guests to be seated, be sure to check the thickness before serving and adjust accordingly.
Recipe by Acadiana Table at https://acadianatable.com/2025/04/14/shrimp-and-artichoke-soup/