Tarragon Creamed Shrimp and Chicken

Marc · 05-08-2008, 11:19 AM

1½ sticks unsalted butter
½ cup chopped green onions
1 teaspoon dried tarragon
1 cup chopped red bell peppers
2 cups thickly sliced fresh mushrooms
¾ cup dry white wine
2 cups coarsely chopped chicken breast meat
2 cups small peeled and deveined shrimp
2 tablespoons all-purpose flour
2 cups half-and-half, scalded
Salt and freshly ground white pepper
Dash nutmeg (optional)
Dash paprika (optional)

In a large saucepan, melt ¼¤cup of the butter. Add the green onions and half of the tarragon. Cook, stirring, over medium-low heat until the onions are wilted, about 5 minutes. Add the red peppers, mushrooms, ½¤cup of the wine, and the chicken. Increase the heat to medium-high and cook, stirring until the chicken is opaque. Add the shrimp and the remaining tarragon. Cook, gently tossing, until the shrimp turn pink, about 2 minutes. Remove from the heat and set aside.

In a separate saucepan, melt the remaining ½¤cup butter. Sprinkle the flour over it when the butter bubbles and whisk to blend. Add the half-and-half, whisking constantly, over medium-low heat until the sauce is smooth and thick. Add the remaining ¼¤cup wine and season with salt, pepper, nutmeg and paprika. Continue to cook, while whisking, for 2 minutes. Do not boil.

Meanwhile, bring the chicken and shrimp mixture back to a simmer and add the sauce. Adjust the seasonings. Serve hot.

Steamed green beans or fresh asparagus tossed with olive oil and butter is the only accompaniment you'll need.

05-08-2008, 11:19 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,677 Rep Power: 46	Tarragon Creamed Shrimp and Chicken 1½ sticks unsalted butter ½ cup chopped green onions 1 teaspoon dried tarragon 1 cup chopped red bell peppers 2 cups thickly sliced fresh mushrooms ¾ cup dry white wine 2 cups coarsely chopped chicken breast meat 2 cups small peeled and deveined shrimp 2 tablespoons all-purpose flour 2 cups half-and-half, scalded Salt and freshly ground white pepper Dash nutmeg (optional) Dash paprika (optional) In a large saucepan, melt ¼¤cup of the butter. Add the green onions and half of the tarragon. Cook, stirring, over medium-low heat until the onions are wilted, about 5 minutes. Add the red peppers, mushrooms, ½¤cup of the wine, and the chicken. Increase the heat to medium-high and cook, stirring until the chicken is opaque. Add the shrimp and the remaining tarragon. Cook, gently tossing, until the shrimp turn pink, about 2 minutes. Remove from the heat and set aside. In a separate saucepan, melt the remaining ½¤cup butter. Sprinkle the flour over it when the butter bubbles and whisk to blend. Add the half-and-half, whisking constantly, over medium-low heat until the sauce is smooth and thick. Add the remaining ¼¤cup wine and season with salt, pepper, nutmeg and paprika. Continue to cook, while whisking, for 2 minutes. Do not boil. Meanwhile, bring the chicken and shrimp mixture back to a simmer and add the sauce. Adjust the seasonings. Serve hot. Steamed green beans or fresh asparagus tossed with olive oil and butter is the only accompaniment you'll need. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?