Italian Shrimp Bisque with Artichokes


  • 4 tablespoons of butter
  • 4 tablespoons of extra virgin pine nut oil
  • 1 Italian red onion, minced
  • 1/4 cup of unbleached flour
  • 1 quart of chicken stock
  • 1 cup of clam juice
  • 3 cups of cream
  • 1 teaspoon of Worcestershire sauce
  • 2 tablespoons of Tabasco sauce
  • 1/4 cup of pimientos, diced
  • 1 tablespoon of paprika
  • 1 10-ounce can of artichoke hearts, chopped finely
  • 1/2 pound of bay shrimp
  • 1/4 cup of Italian parsley, chopped to float on top when serving


In a large stock pot, place butter, add pine nut oil and heat on medium heat until butter has melted. Add the onions and saute them for 4 to 5 minutes, or until they are translucent. Whisk the flour in. Add the chicken stock and clam juice.

Whisk for 2 to 3 minutes until smooth. Add the cream and stir it in. Bring to a boil. Add the remaining ingredients and then reduce the heat to low. Simmer slowly for 1/2 hour. Garnish with parsley.