Shrimp and Chicken Pan Roast |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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! Ingredients:
1/4 lb bacon, cut into 1/4-inch dice |
1 cup dry white wine |
1 1/2 lbs chicken breasts, boneless skinless, cut into 1-inch-wide strips |
12 jumbo shrimp, peeled and deveined |
5 cups fish stock (or canned low-sodium chicken broth) or 5 cups chicken stock (or canned low-sodium chicken broth) |
1 tablespoon garlic, finely minced |
2 teaspoons onions or 2 teaspoons shallots, finely minced |
1 teaspoon celery seed |
1 teaspoon anise seed or 1 teaspoon fennel seed |
3 sprigs fresh tarragon, leaves removed and chopped or 1 tablespoon dried tarragon |
2 cups broccoli florets |
12 oysters, shucked (optional) |
3/4 cup milk |
salt |
fresh ground black pepper |
2 cups cooked rice (optional) |
2 tablespoons unsalted butter |
Directions:
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. 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. 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.
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