Chicken, Shrimp And Rice Recipe

Name: Chicken, Shrimp And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons butter, divided, 2 tablespoons flour, 1 lb shrimp, peeled and deveined, 1 boneless skinless chicken breast, cut into bite size pieces, and more.

Yes, Chicken, Shrimp And Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Shrimp And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions