A favorite recipe from our time living in Louisiana, this Shrimp and Artichoke Bisque is delicious to the last drop! My dear friend and Baton Rouge neighbor Suzy first shared the recipe with us. And boy is it good!
Suzy makes this soup with crawfish, a Louisiana staple. I’m pretty sure everyone in Louisiana loves crawfish! We substitute shrimp now, since it’s easier to find.
Textures and Flavors
Shrimp and Artichoke bisque is creamy, with firm pieces of shrimp. The flavor of shrimp, the mildly sweet-tang of artichoke hearts, and the zip from green onions and garlic, create a delightful blend. The half and half and butter add a richness and a velvety mouth feel.
Appetizer or Mains Dish
This soup is great as an appetizer or main dish. Serve it with a loaf of crusty bread and a salad for a memorable dinner. The recipe starts by browning green onions and garlic just until the butter melts. Next, add flour to make a roux (blending butter and flour). Add chicken broth slowly to the roux and bring to a boil.
A Bit of Louisiana Spice!
Then add artichoke hearts and seasoning — a few dashes of Tabasco and some good ol’ Tony Chachere’s Original Creole Seasoning — now your talking! These essential Louisiana spices add just a touch of heat. Don’t worry, this is not a hot, spicy dish.
This is one of those special soups you’ll be talking about the next day and want to make again and again. It’s so flavorful and just plain delicious.
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Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 230mgSodium: 1387mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 21g
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