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    You are in: Home / Recipes / Chicken, Shrimp and Rice Recipe
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    Chicken, Shrimp and Rice

    Chicken, Shrimp and Rice. Photo by IngridH

    1/2 Photos of Chicken, Shrimp and Rice

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Kim127's Note:

    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 :)

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    Units: US | Metric


    1. 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. 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. 3
      Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
    4. 4
      Add artichoke hearts, pimientos, scallions and parsley.
    5. 5
      Cook for 2 minutes.
    6. 6
      Add clam juice and lemon juice.
    7. 7
      Add the cooked roux and stir until thickened.
    8. 8
      Add the seasonings and blend well.
    9. 9
      Serve over cooked rice.

    Ratings & Reviews:

    • on April 11, 2003


      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!

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    • on February 22, 2009


      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!

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    • on May 25, 2004


      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.

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    Nutritional Facts for Chicken, Shrimp and Rice

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.7
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 7.8 g
    Cholesterol 268.5 mg
    Sodium 1098.2 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 8.0 g
    Sugars 5.0 g
    Protein 38.1 g

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