| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 24 | oz | Quartered artichokes |
| 1 | pt | Strong chicken stock |
| 1 | c | Chopped green onions |
| Salt and cayenne pepper to tast | ||
| 1 | ts | Thyme |
| 1/4 | c | Flour plus 1 tbsp |
| 1 | qt | Heavy cream |
| 1/2 | lb | Shrimp; peeled and deveined, (cooked is best) (up to 1) |
| 1/4 | c | Melted butter |
| 1 | tb | Parsley; chopped |
| 1 | c | Green onions |
INSTRUCTIONS
GARNISH Combine first five ingredients and bring to a boild. Reduce to simmer and cook for 12 minutes. Combine butter and flour to make a light roux. Add to simmering pot. Stir in heavy cream and simmer for 10 minutes. Add shrimp and simmer for 5 more minutes. Add garnish and serve. Yields 6-8 servings Posted to FOODWINE Digest by Robin Pharo <robinp@PANVERA.COM> on Feb 4, 1998
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