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Title: Shrimp, Chicken and Bacon in a Pot
Categories: Seafood Poultry Main
Yield: 6 Servings

1/4lbBacon; cut in 1/4-in dice
1cDry white wine
1 1/2lbChicken breast meat cut into 1-in strips
12 Raw jumbo shrimp peeled and deveined
5cFish stock or chicken broth
1tbFinely minced garlic
2tsFinely minced onion
1tsCelery seed
1tsAniseed or fennel seed
3 Sprigs fresh tarragon leaves only, chopped, -OR-
1tb-Dried tarragon leaves
2cBroccoli florets
3/4cMilk
  Salt; to taste
  Freshly ground pepper to taste
2tbUnsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

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