Deluxe Chicken and Shrimp

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Chicken and shrimp are great together.  I like to call this dinner recipe Deluxe Chicken and Shrimp.

Deluxe Chicken and Shrimp recipe - from

This dinner recipe can be considered as total comfort food.  The sauce is rich and creamy- it’s not light!  And it’s all well worth it.  Served over rice, this is one of my favorite things to have for dinner.

Deluxe Chicken and Shrimp recipe - from

There is a story behind this recipe.  Back in college- when I was young and in love for the first time- I began to experiment with cooking for my college boyfriend.  This was the first big-time dinner I made him.  I got the recipe from a tiny chicken cookbook that my Mom had put in my Christmas stocking one year.  It sounded good to me, so I set out to make a dinner that would impress my love.

Deluxe Chicken and Shrimp recipe - from

He was impressed!  We both loved this dinner so much.  I’ve kept the recipe all these years.  But I got rid of the boyfriend, of course.

Deluxe Chicken and Shrimp

Yield: 8 servings

Prep Time:30 minutes

Cook Time:30 minutes

  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 2 tablespoons vegetable or canola oil
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon paprika
  • 3 cups half and half cream
  • 2/3 cup dry sherry
  • 6 teaspoons chicken bouillon (crushed into granules), divided
  • 1 1/2 teaspoons dried thyme or tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed, cooked chicken
  • 24 large raw shrimp, rinsed, peeled and deveined
  • 1/2 pound sliced mushrooms
  • 1 tablespoon freshly squeezed lemon juice
  • 4 cups water
  • 2 teaspoons chopped chives
  • hot, cooked rice
  1. In a Dutch oven over medium heat, sauté the 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 teaspoons bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken and reduce heat to low.
  2. In a large bowl toss the mushrooms with the lemon juice.
  3. Add the mushrooms to the chicken mixture. Simmer over low heat until the mushrooms are softened and heated through, about 15 minutes.
  4. In a medium saucepan, bring the water and 3 teaspoons bouillon to boil. Add the shrimp and return to a boil. Reduce heat to low and simmer 2 to 3 minutes; drain. Stir the shrimp into the hot chicken mixture and serve over rice.
  • If preparing this recipe as GLUTEN FREE, be sure to use bouillon that is GF, and do not use the flour- instead use either GF flour or cornstarch to thicken.

Here are a few more chicken and shrimp recipes you might enjoy:

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