Shrimp and Chicken Pan Roast Recipe

Name: Shrimp and Chicken Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb bacon, cut into 1/4-inch dice; 1 cup dry white wine; 1 12 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); ¾ cup milk; salt; fresh ground black pepper; 2 cups cooked rice (optional); 2 tablespoons unsalted butter

Servings: persons

14 lb bacon, cut into 1/4-inch dice
1 cup dry white wine
1 12 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)
¾ cup milk
salt
fresh ground black pepper
2 cups cooked rice (optional)
2 tablespoons unsalted butter

1
Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning.
2
Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.
3
Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now.
4
Bring to a boil, then reduce uncovered, for 2 minutes.
5
If using oysters, add them with the milk.
6
Taste the soup for salt and pepper and add as desired.
7
To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls.
8
If serving rice, add it to the bowls.
9
Return the broth to a boil and stir in the butter until melted.
10
Remove from the heat and, if using fresh tarragon, add it to the soup.
11
Serve the soup in a tureen, and ladle it into the garnished bowls at the table.

9881

kcal

Calories

688

Fat

101

Carbs

772

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 14 lb bacon, cut into 1/4-inch dice, 1 cup dry white wine, 1 12 lbs chicken breasts, boneless skinless, cut into 1-inch-wide strips, 12 jumbo shrimp, peeled and deveined, and more.

Yes, Shrimp and Chicken Pan Roast 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.

Shrimp and Chicken Pan Roast

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