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    You are in: Home / Recipes / Shrimp and Chicken Pan Roast Recipe
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    Shrimp and Chicken Pan Roast

    Shrimp and Chicken Pan Roast. Photo by rpgaymer

    1/1 Photo of Shrimp and Chicken Pan Roast

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    mersaydees's Note:

    From chef Michael Roberts’ cookbook, What’s For Dinner?, in the kettle dinners section. He says, “This New England-inspired soup is as warming after a fall football afternoon as it is welcome after a 4th of July fireworks display. The bacon adds a subtle smokiness to the shrimp and chicken. Serve this in large bowls, with plenty of bread for soaking up the last drops of soup.” I have to agree!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning. Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.
    2. 2
      Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now. Bring to a boil, then reduce uncovered, for 2 minutes. If using oysters, add them with the milk. Taste the soup for salt and pepper and add as desired.
    3. 3
      To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls. If serving rice, add it to the bowls. Return the broth to a boil and stir in the butter until melted. Remove from the heat and, if using fresh tarragon, add it to the soup. Serve the soup in a tureen, and ladle it into the garnished bowls at the table.

    Ratings & Reviews:

    • on February 12, 2013

      45

      This was pretty good! I'm not a big fan of European/American food, but this was well-flavored and refreshing. The thyme was a nice touch and the broth turned out great, but I really could not taste the bacon in the stew. I wish I had used oysters, but alas my store did not have any fresh ones. I really think that they oysters would have made this dish exceptional! [Reviewed for PLEASE REVIEW MY RECIPE]

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp and Chicken Pan Roast

    Serving Size: 1 (645 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 451.7
     
    Calories from Fat 237
    52%
    Total Fat 26.3 g
    40%
    Saturated Fat 9.4 g
    47%
    Cholesterol 172.4 mg
    57%
    Sodium 873.4 mg
    36%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 39.8 g
    79%

    The following items or measurements are not included:

    fresh tarragon

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