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Artichoke Shrimp Bisque


6 large artichokes
6 cups vegetable broth
2 pounds fresh or frozen shelled and deveined shrimp
1/3 cup chopped green onions
2 tablespoons instant minced onion
1 teaspoon onion salt
1/8 teaspoon pepper
2 cups heavy cream
2/3 cups flour
2 egg yolks, slightly beaten
1 pound small whole carrots

Pull off the lower outer leaves of the artichokes. Cut the stem to one inch or less. Boil, steam or microwave artichokes until the leaves near the center pull out easily. Scrape meat from artichoke leaves; reserve. Remove and discard fuzzy centers. Place artichoke bottoms and reserved meat from leaves in blender; process until smooth.

Heat broth to boiling. Add shrimp, green onions, onion, onion salt and pepper and cook 10 minutes or until shrimp are tender. Add artichoke puree and cook five minutes. Add cream to flour and blend; beat in egg yolks. Stir cream mixture into artichoke mixture and cook over low heat, stirring constantly, until thickened. Add carrots and heat to serving temperature.

Makes 10 to 12 servings.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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