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Shrimp Chicken And Bacon

Category

Seafood

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Ingredients

1/4 Pound BACON -- CUT IN 1/4" DICE
2 Teaspoons FINELY MINCED ONION
1 Cup DRY WHITE WINE
1 Teaspoon CELERY SEEDS
1 1/2 Pounds BONELESS SKINLESS
1 Cup CHICKEN BREASTS -- 1"STRIPS
1 Teaspoon ANISE OR FENNEL SEEDS
3 SPRIGS FRESH TARRAGON LEAVES
OR 1 TB DRIED
12 RAW JUMBO SHRIMP CLEANED
5 cups FISH STOCK OR
CHICKEN BROTH
2 cups BROCCOLI FLORETS
3/4 cup MILK
1 tablespoon FINELY MINCED GARLIC
SALT AND FRESHLY GROUND PEP

Procedures

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.

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<h1>Shrimp Chicken And Bacon</h1>
 Ingredients :
 1/4 Pound BACON -- CUT IN 1/4" DICE 
 2 Teaspoons FINELY MINCED ONION 
 1 Cup DRY WHITE WINE 
 1 Teaspoon CELERY SEEDS 
 1 1/2 Pounds BONELESS SKINLESS 
 1 Cup CHICKEN BREASTS -- 1"STRIPS 
 1 Teaspoon ANISE OR FENNEL SEEDS 
 3 SPRIGS FRESH TARRAGON LEAVES 
 OR 1 TB DRIED 
 12 RAW JUMBO SHRIMP CLEANED 
 5 cups FISH STOCK OR 
 CHICKEN BROTH 
 2 cups BROCCOLI FLORETS 
 3/4 cup MILK 
 1 tablespoon FINELY MINCED GARLIC 
 SALT AND FRESHLY GROUND PEP 
 <hr hieght="1">
 Procudures
 
SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL. 
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER. 
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS. 
 
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