Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp and Chicken Pan Roast Recipe
    Lost? Site Map

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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


      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


    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
    Total Fat 26.3 g
    Saturated Fat 9.4 g
    Cholesterol 172.4 mg
    Sodium 873.4 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.1 g
    Sugars 0.4 g
    Protein 39.8 g

    The following items or measurements are not included:

    fresh tarragon

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes