Total Time
Prep 35 mins
Cook 15 mins

I got the original recipe from "Off the Hook". I reduced the amount of roux because I thought it came out too thick the first time I made it, but if you like thick sauce double the amounts of flour and butter for more roux. I also increased the amount of garlic :)

Ingredients Nutrition


  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.
Most Helpful

What a nice change from shrimp with red sauce! Only changes I made were to add 4 ounces Kielbasa sausage (cubed) and some seasonings: 1/2 tsp crushed red pepper, and 1 tsp. Greek seasonings. There uas just the right amount of sauce, and the green onions and pimemto added nice color. I will serve over rice or a large Pepperidge Farm Puff Pastry Shell. Very yummy. Reasonably low-fat, too. This is definitely a winner!

BeachGirl April 11, 2003

Yum! This was great. The only thing I would change is to add a little more sauce. I cut the recipe in half, as I was only serving one, the rest will be my lunch tomorrow. For a half recipe, I used appox. 1/2 teaspoon worchestershire sauce, and a dash of cayenne. I also used the parsley to top the finished dish instead of adding in step 4. A wonderful meal, with a generous portion. Thank you so much for posting!

IngridH February 22, 2009

Excellent, I agree, Kim, I like the lighter roux. It is a very attractive dish with the scallions, parsley and pimiento. The only thing I changed was serve it over couscous instead of the rice. Thank you for sharing such a wonderful recipe.

PaulaG May 25, 2004