Shrimp Chicken & Bacon Recipe
Recipe Ingredients
PHILLY.INQUIRER
1/4 lb bacon,cut in 1/4 dice
2 tsp finely minced onion
1 cup dry white wine
1 tsp celery seeds
1 1/2 lb boneless skinless
1 cup chicken breasts,1strips
1 tsp anise or fennel seeds
3 sprigs fresh tarragon leaves
1 or 1 tb dried
12 raw jumbo shrimp cleaned
5 cup fish stock or
1 chicken broth
2 cup broccoli florets
3/4 cup milk
1 tbsp finely minced garlic
1 salt and freshly ground pep
Recipe Preparation
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.
Servings: 6
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Shrimp Chicken & Bacon Recipe from the Recipes 4U Cookbook
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