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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
chicken breast	1	boneless	skinless cut boneless	-	-	-	-
white mushroom	1/2		sliced	3.1184	0.4621	0.43799999999999994	0.0482
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
white wine	1/4	cup		-	-	-	-
artichoke heart	4		quartered cooked	-	-	-	-
pimiento	4	tablespoons	chopped	-	-	-	-
scallion	1/2	cup	sliced	16.0	3.67	0.915	0.095
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
clam juice	1	cup		53.1466	12.1241	0.6643	0.2214
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt				-	-	-	-
cayenne pepper				-	-	-	-
black pepper				-	-	-	-
worcestershire sauce				-	-	-	-
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.