Shrimp and Artichoke Bisque – Cookin’ With Marilyn

It seems like it should be complicated, but Marilyn's Shrimp and Artichoke Bisque is simple to make! Top with lump crabmeat to make it really special!

Shrimp and Artichoke Bisque

Ingredients
24 oz quartered artichokes in water (drained)
1 qt chicken stock
1 Tbsp chopped parsley(garnish)
1\4 Cup flour plus 1 Tbsp
1 Qt whipping cream
1 cups chopped green onion saving some for topping
1 lb peeled and deveined shrimp(med)
1\4 cup melted butter
Salt and pepper

Directions

Combine artichoke,stock,green onions,and bring to a boil. Reduce to a simmer for about 15 mins.

Combine butter and flour for a light roux and add to simmering pot. Stir in cream and continue to simmer for 15 more mins. Season to taste.

Add shrimp and let cook 5 more mins.Serve with freshly chopped green onions and parsley to garnish.

After plating I also put some lump crabmeat on the top of each serving.It really took this to a whole new level.  ENJOY!!!!

Cook Dat,Marilyn