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Shrimp and Artichoke Bisque Recipe

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This recipe for Shrimp and Artichoke Bisque, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Warner
Added: Saturday, August 2, 2008


1/4 lb butter
1 medium yellow onion, minced
1/4 c flour
1 q chicken stock
1 c clam juice
2 c half and half
1 cup heavy cream
1 tsp Worcestershire sauce
2 T tabasco
1/4 c pimientos, diced
1 T paprika
1 10 oz can artichoke hearts, chopped
1/4 lb bay shrimp

In a large stock pot place the butter and heat it on medium high until it has melted. Add onions and saute them for 4 to 5 minutes, or until they are lightly browned.
Add flour and whisk it in.
Add chicken stock and clam juice. Whisk the mixture for 2 to 3 minutes, or until it is smooth.
Add the half and half and stir it in. Add the heavy cream and stir it in. Bring the bisque to a boil.
Add the remaining ingredients and then reduce the heat to low. Simmer the bisque for 1/2 hour.

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