Italian Shrimp Bisque With Artichokes             
 
Ingredients:
¼ pound butter
1 Italian red onion, minced
¼ cup flour
1 quart chicken stock, homemade if possible
1 cup clam juice, or homemade seafood stock
2 cups regular or non fat half and half
1 cup heavy cream (or evaporated skim milk and yogurt butter to cut the fat and calories)
1 teaspoon Worcestershire sauce
2 tablespoons Tabasco
¼ cup pimientos, diced
1 tablespoon paprika
1 10-ounce can artichoke hearts, chopped finely
1/2 pound bay shrimp
1/4 cup Italian Parsley, chopped to float on top when serving

Directions:
In a large stock pot, place the butter and heat on medium heat until it has melted.
Add the onions and sauté 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 half and half and stir it in.
Add the heavy cream and stir it in. Bring to a boil.
Add the remaining ingredients and then reduce the heat to low. Simmer slowly for ½ hour.
Garnish With  Italian parsley