Combine artichoke, chicken stock, green onions, thyme, paprika and bring to a boil. Reduce heat and simmer for 15 minutes.
Combine in separate bowl, whisk together butter and flour to create a light roux paste. Whisk roux into the pot and simmer for 15 minutes. Slowly whisk the heavy cream into the pot and simmer for 20 minutes. Finish by adding artichokes and raw shrimp then simmer for 5 minutes until shrimp are pink.
Serve and garnish with green onion and parsley.
Personal Notes: This can be also made with crab or lobster if you prefer. I would sometimes add all three to equal 1 lb for a wonderful seafood flavor.
