Shrimp and Chicken Pan Roast
60 mins (prep 30, cooking 30)
18 ingredients
6 servings
From chef Michael Roberts’ cookbook, What’s For Dinner?, in the kettle dinners section. He says, “This New England-inspired soup is as warming after a fall football afternoon as it is welcome after a 4th of July fireworks display. The bacon adds a subtle smokiness to the shrimp and chicken. Serve this in large bowls, with plenty of bread for soaking up the last drops of soup.” I have to agree!

Categories:  <-60-mins , northeastern-u.s. , chicken-breast , 3-steps-or-less , north-american , poultry , shrimp , taste~mood , soups-&-stews , one-dish-meal , time-to-make , chicken , easy , main-dish , shellfish , seafood , american , meat ,
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Serving Size (400.09 g)
Servings 6
Amount per Serving
Calories 487.59 Calories from Fat 161.82
% Daily Value *
Total Fat 17.98g 166.0%
Saturated Fat 6.91g 207.22%
Trans Fat 0.18g %
Cholesterol 145.45mg 290.9%
Sodium 1078.45mg 269.61%
Total Carbohydrate 20.76g 41.53%
Dietary Fiber 0.47 g 11.3%
Sugars 11.1 g %
Protein 49.86g 598.37%
Vitamin A 176.3IU% Vitamin C 2.39mg%
Calcium 225.92mg% Iron 1.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
jumbo shrimp, dried tarragon, broccoli florets, fresh ground black pepper, cooked rice