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MAIN DISHES- SEAFOOD-
SHELLFISH:
Deluxe Chicken and Shrimp
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Deluxe
Chicken and Shrimp |
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This is a bit
labor intensive, but it is so worth the time and effort!
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¼
cup |
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chopped onion |
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2
Tbs |
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butter |
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2
Tbs |
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vegetable oil |
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¼
cup |
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flour |
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¾
tsp |
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paprika |
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3
cups |
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half
and half cream |
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2/3
cup |
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dry
sherry |
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6
tsp |
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chicken bouillon (crushed into granules) |
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1 ½
tsp |
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dried thyme or tarragon |
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½
tsp |
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salt |
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¼
tsp |
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pepper |
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3
cups |
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cubed, cooked chicken |
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24
large |
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raw
shrimp |
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½
lb |
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sliced mushrooms |
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1
Tbs |
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fresh lemon juice |
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4
cups |
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water |
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2
tsp |
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chopped chives |
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1 |
In Dutch
oven over medium heat, sauté onion in butter and
oil for 4 minutes. Sprinkle flour and paprika
over onions. Cook and stir for 1 minute.
Stirring, add half and half, sherry, 3 t.
bouillon, thyme, salt and pepper. Continue to
stir and bring to a boil. Boil until slightly
thickened. Add chicken. You can refrigerate the
mixture at this point. |
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2 |
Peel and
de-vein shrimp. Rinse and drain well. |
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3 |
In large
bowl toss mushrooms with lemon juice.
Refrigerate. |
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4 |
45 minutes
before serving, add mushrooms to the chicken
mixture. Cook over low heat until heated
through. Don't boil. |
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5 |
Bring water
water and 3 t. bouillon to boil. Add shrimp and
return to a boil. Reduce heat to low and simmer
2-3 minutes. Stir shrimp into hot chicken
mixture and serve over rice. |
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Servings: 8 |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "A decadent dish that is well worth the
time and calories. YUM!"
-Princeton, NJ
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