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1-1/2 quarts half-and-half
2 TBS powdered chicken base
1/2 TBS dried basil
1/2 TBS freshly ground pepper
1/2 tsp salt
1/2 TBS Tabasco
1/2 stick butter
3/4 cup minced yellow onion
4 TBS flour (I use flour...you can omit or replace with a more LC thickener if you like)
1 15-oz can artichoke hearts, quartered and well drained
1 lb. lump or claw crab meat
1 lb. small salad shrimp, thawed
1 TBS olive oil
1 TBS minced garlic
1 cup whipping cream
How To Prepare:
Warm half-and-half over low heat. Add chicken base, basil, pepper, salt and Tabasco.
In a separate saute pan, melt butter. Add onions and saute until translucent. Add onions to above mixture. Remove from burner and whisk flour into remaining butter to make a roux (I usually have to add a little more butter to the pan to have enough to make a proper roux). Whisk roux over medium heat for a minute or two, then add roux to half-and-half mixture. Stir with whisk until well blended.
In clean saute pan, saute artichoke hearts with minced garlic in olive oil over medium low heat for approximately 7 minute. Add to half-and-half mixture.
Stir in shrimp and crabmeat, blend well, cover and simmer for 25 minutes. Add heavy cream, and contine to simmer for additional 10 minutes.