Smoked Chicken With Shrimp
|White button mushrooms||9 Ounce|
|Celery stick||1 , cut into thin strips|
|Fresh lemon juice||2 Tablespoon|
|Canned lobster bisque||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Crme Fraiche)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Smoked chicken||2 Pound (1 Chicken)|
|Shelled shrimp||3 1⁄2 Ounce (Prawns)|
|Fresh tarragon sprigs||2|
|Unshelled shrimp||4 Large (Prawns)|
Wipe the mushrooms with a damp cloth or kitchen paper.
Put the celery and mushrooms in a casserole and add the lemon juice.
Cover and microwave on HIGH for 5 minutes.
Mix the lobster bisque with 1/3 cup (41/2 tablespoons) of water, the sour cream (creme fraiche) and sherry.
Cut the chicken into pieces, remove the skin and discard the backbone and wing tips.
Pour the lobster and cream mixture into the casserole and mix well.
Add the chicken pieces, placing the smallest in the center of the casserole.
Cover and microwave on HIGH for 6 minutes.
Add the shelled shrimp (prawns) and mix again.
Taste and adjust the seasoning.
Cover and microwave on HIGH for 2 minutes.
Rinse the tarragon under plenty of cold running water.
Pat dry on kitchen paper.
Remove the leaves and chop finely.
Sprinkle the contents of the casserole with chopped tarragon, garnish with whole shrimp