03-19-2005, 06:44 PM
For the sauce
2 cups heavy whipping cream
2 cups milk
1 teaspoon chicken base
2 tablespoons cooking sherry
2 teaspoons Cajun spice mix (available at some groceries and
specialty food stores; Tony Chachere's Seasoning suggested)
2 teaspoons paprika
2 teaspoons garlic salt
About 2 tablespoons cornstarch, dissolved in 1 cup water
For the chicken-shrimp mixture
20 tiger shrimp, peeled and deveined, tails on
4 (5 ounce) boneless, skinless chicken breasts, julienned into thin strips
Salt and pepper for seasoning
4 to 6 tablespoons butter
2 medium-size fresh Anaheim chiles, seeds removed, chopped
(more chiles can be used to make dish spicier)
1 box linguine, cooked
Approximately 1 cup grated Monterey jack cheese
Grated Parmesan cheese, for garnish
To make the sauce, add all the ingredients for the sauce to a medium saucepan and bring to a light boil over medium-high heat, stirring occasionally to make sure the cream does not burn. When the sauce starts to boil, lower heat to a simmer then slowly add in the slurry, or mixture, of cornstarch and water, stirring until the sauce reaches the desired thickness; it should be thick enough to coat the back of a spoon (you may not need all the cornstarch mixture). Sauce can be prepared one day ahead.
To make the chicken-shrimp mixture, lightly season the chicken strips with salt and pepper. Melt the butter in a large sauté pan over medium heat, and add the chicken and shrimp. When they are halfway cooked, place the chopped Anaheim chiles in the pan and finish cooking until chicken and shrimp are done. The entire process should take about 5 to 10 minutes.
Set oven to broil. Drain and discard the liquid from the sauté pan, leaving in the chicken, shrimp and chiles. Add the sauce to the drained pan and toss with contents briefly over medium heat.
Once sauce is reheated, pour the mixture over linguine that has been evenly divided onto four plates. Sprinkle top with some Monterey jack. Place plates in the oven until cheese melts. Use caution when removing plates from oven, since they will be hot. Garnish with Parmesan cheese.
Makes four servings.
2 cups heavy whipping cream
2 cups milk
1 teaspoon chicken base
2 tablespoons cooking sherry
2 teaspoons Cajun spice mix (available at some groceries and
specialty food stores; Tony Chachere's Seasoning suggested)
2 teaspoons paprika
2 teaspoons garlic salt
About 2 tablespoons cornstarch, dissolved in 1 cup water
For the chicken-shrimp mixture
20 tiger shrimp, peeled and deveined, tails on
4 (5 ounce) boneless, skinless chicken breasts, julienned into thin strips
Salt and pepper for seasoning
4 to 6 tablespoons butter
2 medium-size fresh Anaheim chiles, seeds removed, chopped
(more chiles can be used to make dish spicier)
1 box linguine, cooked
Approximately 1 cup grated Monterey jack cheese
Grated Parmesan cheese, for garnish
To make the sauce, add all the ingredients for the sauce to a medium saucepan and bring to a light boil over medium-high heat, stirring occasionally to make sure the cream does not burn. When the sauce starts to boil, lower heat to a simmer then slowly add in the slurry, or mixture, of cornstarch and water, stirring until the sauce reaches the desired thickness; it should be thick enough to coat the back of a spoon (you may not need all the cornstarch mixture). Sauce can be prepared one day ahead.
To make the chicken-shrimp mixture, lightly season the chicken strips with salt and pepper. Melt the butter in a large sauté pan over medium heat, and add the chicken and shrimp. When they are halfway cooked, place the chopped Anaheim chiles in the pan and finish cooking until chicken and shrimp are done. The entire process should take about 5 to 10 minutes.
Set oven to broil. Drain and discard the liquid from the sauté pan, leaving in the chicken, shrimp and chiles. Add the sauce to the drained pan and toss with contents briefly over medium heat.
Once sauce is reheated, pour the mixture over linguine that has been evenly divided onto four plates. Sprinkle top with some Monterey jack. Place plates in the oven until cheese melts. Use caution when removing plates from oven, since they will be hot. Garnish with Parmesan cheese.
Makes four servings.