| 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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