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Title: Shrimp Chicken and Bacon
Categories: Poultry Meat Seafood
Yield: 6 Servings

PHILLY.INQUIRER
1/4lbBACON,CUT IN 1/4" DICE
2tsFINELY MINCED ONION
1cDRY WHITE WINE
1tsCELERY SEEDS
1 1/2lbBONELESS SKINLESS
1cCHICKEN BREASTS,1"STRIPS
1tsANISE OR FENNEL SEEDS
3 SPRIGS FRESH TARRAGON LEAVES
  OR 1 TB DRIED
12 RAW JUMBO SHRIMP CLEANED
5cFISH STOCK OR
  CHICKEN BROTH
2cBROCCOLI FLORETS
3/4cMILK
1tbFINELY MINCED GARLIC
  SALT AND FRESHLY GROUND PEP

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL. ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER. TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.

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