Shrimp And Artichoke Soup Recipes

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SHRIMP ARTICHOKE SOUP



Shrimp Artichoke Soup image

Provided by redheadedshedevil

Time 29m

Yield 6

Number Of Ingredients 10

3 tablespoons butter
1/2 cup thinly sliced mushrooms
2 tablespoons minced onion
2 tablespoons flour
2 cups chicken stock (preferably homemade)
2 1/2 cups half-and-half (fat-free is OK)
1/4 cup dry white wine
1/2 teaspoon salt
2 cans (8.5 ounce size) artichoke hearts, drained and chopped
1/2 pound tiny cooked shrimp, diced

Steps:

  • Melt butter in 2-quart saucepan and add mushrooms and onion. Saute for 5 minutes. Stir in flour and cook 2 to 3 minutes. Gradually stir in stock and cook, stirring often, until thickened. Stir in half-and-half, wine and salt. Stir in artichokes and cooked shrimp. Cook 1 to 2 minutes or until heated through. Garnish with additional chopped shrimp and chopped parsley, if desired.

SHRIMP AND ARTICHOKE SOUP



Shrimp and Artichoke Soup image

This is a recipe I received while attending The New Orleans School of Cooking. It is wonderful and I have not changed a thing on it.

Provided by dhummel930

Categories     Artichoke

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (12 ounce) cans artichokes, quartered
1 quart chicken stock, strong
1 tablespoon parsley, chopped (to garnish)
1 tablespoon thyme leaves
salt
cajun seasoning (I use Joe's Stuff Seasoning)
1/4 cup flour, plus
1 tablespoon flour
1 quart heavy cream
2 cups chopped green onions (to garnish)
1/2-1 lb shrimp, medium sized, peeled and deveined
1/4 cup butter, melted

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.

Nutrition Facts : Calories 788.3, Fat 69, SaturatedFat 42, Cholesterol 290.1, Sodium 683.8, Carbohydrate 30, Fiber 7.3, Sugar 4.6, Protein 17.6

ARTICHOKE SOUP WITH SHRIMP



Artichoke Soup With Shrimp image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
1 small onion, peeled and chopped
1 clove garlic, peeled and minced
2 13 3/4-ounce cans artichoke hearts, well drained
3 1/2 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/2 pound medium shrimp, peeled and deveined
1 tablespoon chopped fresh Italian parsley

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 6 grams, TransFat 0 grams

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams

SHRIMP AND ARTICHOKE SOUP



Shrimp and Artichoke Soup image

This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!

Provided by Mrs.Habu

Categories     Egg Free

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

24 ounces quartered artichokes
1 quart chicken broth
1 cup chopped green onion
1 tablespoon chopped parsley (for garnish)
1 tablespoon thyme leaves
1/2 tablespoon salt
2 tablespoons cajun seasoning
1/4 cup flour, plus
1 tablespoon flour
1 quart heavy cream
1 lb medium shrimp, peeled and deveined
1/4 cup melted butter

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.

Nutrition Facts : Calories 778.4, Fat 68.3, SaturatedFat 41.8, Cholesterol 333.2, Sodium 1746.5, Carbohydrate 24.1, Fiber 6.9, Sugar 2.2, Protein 21.7

SHRIMP ARTICHOKE DIP



Shrimp Artichoke Dip image

People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.

Provided by Kat

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 35m

Yield 32

Number Of Ingredients 8

1 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
½ cup chopped green onions
½ teaspoon garlic salt
½ cup mayonnaise
1 cup cooked and peeled shrimp
paprika, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
  • Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g

NEW ORLEANS SHRIMP AND ARTICHOKE SOUP RECIPE



NEW ORLEANS SHRIMP AND ARTICHOKE SOUP Recipe image

Provided by ROBandSEAN

Number Of Ingredients 11

1 can artichokes, quartered
2 c. chicken stock
1/4 c. chopped green onion
1/4 tsp. thyme leaves
1/4 tsp. cayenne pepper
2 tbsp. melted butter
2 tbsp. flour
1 c. heavy cream
1/2 to 1 lb. shrimp, peeled
Chopped parsley
Chopped green onion

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.

SHRIMP AND ARTICHOKE SOUP



Shrimp and Artichoke Soup image

I always start to think of soups when the leaves begin to fall and the shadows grow longer. Here's a great little seafood soup that is one of my family's favorite.

Provided by Kim Chance @kchance

Categories     Other Soups

Number Of Ingredients 10

1 small onion
2 clove(s) garlic(minced)
1/2 cup(s) red bell pepper
1/3 cup(s) butter
1 pint(s) half and half
1 can(s) cream of mushroom soup
2 jar(s) marinated artichoke hearts(small jars)
2-3 pound(s) peeled and deviened shrimp
1 package(s) lump crab meat
- salt and pepper to taste

Steps:

  • 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.
  • This may also be tossed over your favorite pasta.

MARINATED SHRIMP AND ARTICHOKES



Marinated Shrimp and Artichokes image

Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 11

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped (2 tablespoons)
3 tablespoons olive oil
1 package (0.75 oz) garlic-and-herb dressing mix
1 lb cooked deveined peeled large shrimp, thawed if frozen
1 can (14 oz) artichoke hearts, drained, cut in half
1 can (6 oz) large pitted ripe olives, drained
1 cup halved grape tomatoes
1 package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired

Steps:

  • In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
  • Serve with slotted spoon. Garnish with basil leaves.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

Steps:

  • Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
  • When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
  • Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

ARTICHOKE SHRIMP BAKE



Artichoke Shrimp Bake image

I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1/8 teaspoon white pepper
TOPPING:
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional

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.

Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.

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