Deluxe Chicken and Shrimp

Chicken and shrimp are great together. I like to call this dinner recipe Deluxe Chicken and Shrimp.

Deluxe Chicken and Shrimp

This dinner recipe can be considered as total comfort food. The sauce is rich and creamy. It’s definitely not light, but well worth it!  Served over rice, this is one of my favorite things to have for dinner.

There is a story behind this recipe.  Back in college- when I was young and in love for the first time- I began to experiment with cooking for my college boyfriend. This was the first big-time dinner I made him. I got the recipe from a tiny chicken cookbook that my Mom had put in my Christmas stocking one year. It sounded good to me, so I set out to make a dinner that would impress my love. 

🛒Ingredients needed:

• onion
• butter and oil
• flour
• paprika
• half and half
• sherry
• chicken bouillon
• dried thyme
• salt and pepper
• chicken
• shrimp
• mushrooms
• lemon juice
• water
• chives

✏️How to make Deluxe Chicken and Shrimp:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. In a Dutch oven over medium heat, sauté the onion in butter and oil for 4 minutes. Sprinkle flour and paprika over onions. Cook and stir for 1 minute. Stirring, add half and half, sherry, 3 teaspoons bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken and reduce heat to low.
2. In a large bowl toss the mushrooms with the lemon juice.
3. Add the mushrooms to the chicken mixture. Simmer over low heat until the mushrooms are softened and heated through, about 15 minutes.
4. In a medium saucepan, bring the water and 3 teaspoons bouillon to boil. Add the shrimp and return to a boil. Reduce heat to low and simmer 2 to 3 minutes; drain. Stir the shrimp into the hot chicken mixture and serve over rice.

➡️Recipe Tips:

• If preparing this recipe as GLUTEN FREE, be sure to use bouillon that is GF. Instead of the flour, use either GF flour or cornstarch to thicken.
• Keep a close eye on the shrimp. They’re done just as they turn pink and begin to curl.
• You don’t have to serve this over rice. Feel free to experiment with other accompaniments. Couscous or polenta might be nice.

✔️What to serve with Deluxe Chicken and Shrimp:

• Instead of plain white rice, try brown rice or even coconut rice.
• The meal is rich so a simple green salad on the side would be nice.
• A cold, buttery Chardonnay would pair perfectly with this meal!

Back to the boyfriend: he was impressed! We both loved this dinner so much. I’ve kept the recipe all these years, but I got rid of the boyfriend, of course.

★How to Store:

This recipe makes 8 servings, so it’s best to serve it when you’re having people around to enjoy it. Leftovers can be stored in the refrigerator for 2-3 dasys.

❤️Why I love this recipe:

1. It holds such fond memories of one of my earliest solo meal making attempts!
2. That combination of chicken AND shrimp in a rich creamy sauce is comfort food at its finest.
3. It’s a crowd pleaser and I always love that.

Chicken and Shrimp recipes you might enjoy:

• Chicken and Shrimp Paella 
• Chicken and Shrimp Won Tons 
• Thai Coconut Chicken and Shrimp Soup 
• Chicken, Sausage and Shrimp Gumbo 
• Chicken and Shrimp Wontons

5 from 4 votes

Deluxe Chicken and Shrimp

By RecipeGirl.com

Comfort food at its best! This casserole sits in a creamy sauce and is wonderful served over hot, steamed rice.

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 8 servings

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Ingredients

• ▢ ¼ cup finely chopped onion
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons vegetable or canola oil
• ▢ ¼ cup all purpose flour
• ▢ ¾ teaspoon paprika
• ▢ 3 cups half and half cream
• ▢ ⅔ cup dry sherry
• ▢ 6 teaspoons chicken bouillon (crushed into granules), divided
• ▢ 1½ teaspoons dried thyme or tarragon
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 3 cups cubed, cooked chicken
• ▢ 24 large raw shrimp, rinsed, peeled and deveined
• ▢ ½ pound sliced mushrooms
• ▢ 1 tablespoon freshly squeezed lemon juice
• ▢ 4 cups water
• ▢ 2 teaspoons chopped chives
• ▢ hot, cooked rice (for serving)

Instructions 

• In a Dutch oven over medium heat, sauté the onion in butter and oil for 4 minutes. Sprinkle flour and paprika over onions. Cook and stir for 1 minute. Stirring, add half and half, sherry, 3 teaspoons bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken and reduce heat to low.
• In a large bowl toss the mushrooms with the lemon juice.
• Add the mushrooms to the chicken mixture. Simmer over low heat until the mushrooms are softened and heated through, about 15 minutes.
• In a medium saucepan, bring the water and 3 teaspoons bouillon to boil. Add the shrimp and return to a boil. Reduce heat to low and simmer 2 to 3 minutes; drain. Stir the shrimp into the hot chicken mixture and serve over rice.

Notes

• If preparing this recipe as GLUTEN FREE, be sure to use bouillon that is GF, and do not use the flour- instead use either GF flour or cornstarch to thicken.

Nutrition

Serving: 1serving, Calories: 347kcal, Carbohydrates: 10g, Protein: 25g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 150mg, Sodium: 950mg, Potassium: 435mg, Fiber: 1g, Sugar: 5g, Vitamin A: 654IU, Vitamin C: 3mg, Calcium: 148mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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