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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 :) Ingredients:
4 tablespoons butter, divided |
2 tablespoons flour |
1 lb shrimp, peeled and deveined |
1 boneless skinless chicken breast, cut into bite size pieces |
1/2 lb white mushroom, sliced |
3 tablespoons minced garlic |
1/4 cup white wine |
4 artichoke hearts, quartered (canned or cooked) |
4 tablespoons chopped pimiento |
1/2 cup scallion, thinly sliced |
2 tablespoons chopped parsley |
1 cup clam juice |
1/4 cup lemon juice |
salt |
cayenne pepper |
black pepper |
worcestershire sauce |
cooked rice |
Directions:
1. 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.
2. In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
3. Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
4. Add artichoke hearts, pimientos, scallions and parsley.
5. Cook for 2 minutes.
6. Add clam juice and lemon juice.
7. Add the cooked roux and stir until thickened.
8. Add the seasonings and blend well.
9. Serve over cooked rice.
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