Ingredients:
4 tablespoons butter, divided
2 tablespoons flour
1 lb shrimp, peeled and deveined
1 boneless skinless chicken breasts, cut into bite size pieces
1/2 lb white mushrooms, sliced
3 tablespoons minced garlic
1/4 cup white wine
4 artichoke hearts, quartered ( canned or cooked)
4 tablespoons chopped pimiento
1/2 cup scallions, thinly sliced
2 tablespoons chopped parsley
1 cup clam juice
1/4 cup lemon juice
salt
cayenne pepper
black pepper
Worcestershire sauce
cooked rice
Directions:
Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
Add artichoke hearts, pimientos, scallions and parsley.
Cook for 2 minutes.
Add clam juice and lemon juice.
Add the cooked roux and stir until thickened.
Add the seasonings and blend well.
Serve over cooked rice.
Servings: 4
Time preparation: 35 min.
Time total: 50 min.