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Ingredients
- 2 1/2 c. chicken broth
- 2 1/2 c. shrimp stock
- 14 ounce. can artichoke hearts liquid removed and rinsed
- 1 stalk celery with leaves, minced
- 1/2 c. finely minced onions
- 3 tbsp. flour
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1/4 to 1/2 red pepper
- 1 c. heavy cream
- 2 tbsp. minced parsley
- 1/4 c. minced green onion
- 3/4 pound med. shrimp peeled and deveined
Directions
- In large saucepan, combine broth, stock, minced artichokes and celery. Bring to boil, reduce heat and simmer for 10 min. In small skillet, heat 2 Tbsp. of butter, add in onions. Saute/fry over medium heat, stirring for 2 to 3 min. Add in remaining butter, flour and seasonings and cook, stirring for 2 min more. Add in contents of skillet to artichoke mix and simmer, stirring occasionally, for 5 min. Blend in cream, parsley, green onions and shrimp, simmer for 3 min till shrimp is cooked. Serves 6.
- Shrimp stock, in pan. Simmer together shrimp shells, 1 small onion, quartered, 1 bay leaf and 5 peppercorns in 4 c. water for 20 min, strain and use stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 114 | 46% |
| Total Fat 12.91g | 16% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 388mg | 16% |
| Potassium 435mg | 12% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.64g | 1% |
| Protein 20.84g | 33% |
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