1. 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. 2. In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence. 3. Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates. 4. Add artichoke hearts, pimientos, scallions and parsley. 5. Cook for 2 minutes. 6. Add clam juice and lemon juice. 7. Add the cooked roux and stir until thickened. 8. Add the seasonings and blend well. 9. Serve over cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
