Ingredients for Shrimp And Chicken Pan Roast
- 4 slices bacon, diced
- Dry White Wine
- Chicken Breasts
- Jumbo Shrimp
- Fish Stock
- 2 cloves garlic, minced
- Onions
- 1 tsp celery seed
- Anise Seed
- 1 tbsp fresh tarragon (optional)
- Broccoli Florets
- 1/2 cup fresh shucked oysters (optional)
- 1/2 cup milk (if using oysters)
- Salt
- Fresh Ground Black Pepper
- Cooked Rice
- Unsalted Butter
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How to Make Shrimp And Chicken Pan Roast
- Add 4 slices of bacon, diced, to a large heavy pot or Dutch oven over low heat. Cook, stirring frequently, for 2 minutes, until the bacon starts to render its fat, without browning.
- Pour in 1/2 cup dry white wine, increase heat to high, and bring to a boil. Cook for 1 minute to allow the alcohol to evaporate.
- Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 1 lb large shrimp, peeled and deveined; 4 cups chicken stock; 2 cloves garlic, minced; 1/2 cup chopped onion or shallots; 1 tsp celery seed; 1 tsp aniseed.
- If using 1 tsp dried tarragon, add it now.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- If using 1/2 cup fresh shucked oysters, add them along with 1/2 cup milk at this point.
- Season generously with salt and freshly ground black pepper to taste.
- Using a slotted spoon, transfer the bacon, chicken, shrimp, and (optional) 1 cup of broccoli florets to individual soup bowls.
- If serving with cooked rice, add 1/2 cup cooked rice per bowl.
- Return the broth to a boil. Stir in 2 tbsp butter until melted and smooth.
- Remove from heat. If using 1 tbsp fresh tarragon, stir it in now.
- Serve the soup immediately, ladling the broth over the garnished bowls.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
1g
Fat
47g
Carbs
1g
