Recipe-Finder.com
  • 4servings
  • 50minutes
  • 393calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 59.16 ml butter , divided

  2. 29 1/28 ml flour

  3. 453 1/29 g shrimp , peeled and deveined

  4. 1 boneless skinless chicken breast , cut into bite size pieces

  5. 226.79 g white mushroom , sliced

  6. 44 1/37 ml minced garlic

  7. 59.14 ml white wine

  8. 4 artichoke hearts , quartered (canned or cooked)

  9. 59.16 ml chopped pimiento

  10. 118 1/59 ml scallion , thinly sliced

  11. 29 1/28 ml chopped parsley

  12. 236 1/29 ml clam juice

  13. 59.14 ml lemon juice

  14. salt

  15. cayenne pepper

  16. black pepper

  17. Worcestershire sauce

  18. cooked rice

  19. Change Measurements : US

  20. Metric

Instructions Jump to Ingredients ↑

  1. Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.

  2. In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.

  3. Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.

  4. Add artichoke hearts, pimientos, scallions and parsley.

  5. Cook for 2 minutes.

  6. Add clam juice and lemon juice.

  7. Add the cooked roux and stir until thickened.

  8. Add the seasonings and blend well.

  9. Serve over cooked rice.

Comments

882,796
Send feedback