
Chicken with Shrimp

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Poulet aux écrevisses - chicken with crayfish - is one of the great dishes of France, or more specifically of Lyon. Two hundred years ago, there were more such dishes - seafood combined with chicken - that provided a means of extending the flavor of rare and expensive ingredients with something relatively neutral, such as chicken. The same method used for crayfish works for shrimp. Be sure to buy wild gulf shrimp with heads for this dish, as you will need the heads to make the creamy broth. Or, if you have shrimp heads reserved in the freezer; you can use them to make the broth. Makes 4 main-course servings.
ingredients
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serves: 4
2 tablespoons olive oil
24 heads shrimp with intact (peeled and deveined, with heads reserved)
4 tomatoes (chopped)
1/2 teaspoon fresh thyme leaves (or dried thyme)
1 cup heavy cream
1 (4-pound) chicken (or 2 chicken breasts and 2 chicken thighs with drumsticks)
Salt
Pepper
5 tablespoons (or 6) butter
1 onion (finely chopped)
1/2 teaspoon saffron threads (soaked in 1 tablespoon water) (optional)
4 leaves from sprigs tarragon (chopped at the last minute)
1 cup pearl onions (or walnut-size boiling onions, peeled) (optional)
1 package (10-ounce) cultivated mushrooms (preferably cremini)
Servings Per Recipe: 4
Amount per Serving
Calories: 526
- Total Fat: 36.4 g
- Saturated Fat: 17.9 g
- Trans Fat: 0.6 g
- Cholesterol: 200.4 mg
- Sodium: 502 mg
- Total Carbs: 17 g
- Dietary Fiber: 4.3 g
- Sugars: 7 g
- Protein: 35 g
preparation

comments
Serena
May 9, 2012