Chicken, Shrimp and Rice

"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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photo by IngridH photo by IngridH
photo by IngridH
photo by IngridH photo by IngridH
Ready In:
50mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • 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.
  • In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
  • Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
  • Add artichoke hearts, pimientos, scallions and parsley.
  • Cook for 2 minutes.
  • Add clam juice and lemon juice.
  • Add the cooked roux and stir until thickened.
  • Add the seasonings and blend well.
  • Serve over cooked rice.

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Reviews

  1. BeachGirl
    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!
     
  2. IngridH
    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!
     
  3. PaulaG
    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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Tweaks

  1. PaulaG
    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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