La Belle Cuisine - More Main Dish Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Tarragon Creamed River Shrimp and Chicken
"Cooking is at once one of the simplest and
most gratifying of the arts,
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Friday, November 10, 2006
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River Shrimp and Chicken
“You might substitute crawfish tails if you have them.”
cup (1 1/2 sticks) unsalted butter
In a large saucepan, melt 1/4 cup of the butter. Add the green onions and half the tarragon. Sauté over medium-low heat about 5 minutes, until onions are wilted. Add the red pepper, mushrooms, 1/2 cup of the wine, and the chicken. Increase heat to medium-high and sauté about 5 minutes, until chicken is opaque. Add the shrimp and remaining tarragon. Sauté, tossing constantly, for 2 minutes, until shrimp turn pink. Remove from heat and set aside.
In a separate saucepan, melt the remaining 1/2 cup butter. Sprinkle flour over it when the butter bubbles and whisk to mix well. Add half-and-half, whisking vigorously over medium-low heat until sauce is very smooth and thick. Flavor with remaining 1/4 cup wine and salt, pepper, and nutmeg. Continue to cook, whisking, for 2 minutes. Do not let boil.
Meanwhile, bring the chicken-shrimp mixture back to a simmer and add the sauce. Adjust seasonings. Serve hot on a split, buttered biscuit. Sprinkle with paprika. Serves 6 to 8