800 g large cooked shrimp, peeled and deveined
1 small chicken breast, diced and seasoned
6 diced tomatoes
1 finely chopped onion
2 cloves of garlic, minced
to taste black pepper and parsley
3 tablespoons of butter or margarine
1 cup of rum or cognac
2 sprigs of fresh thyme
1 can of heavy cream
800 g large cooked shrimp, peeled and deveined
1 small chicken breast, diced and seasoned
6 diced tomatoes
1 finely chopped onion
2 cloves of garlic, minced
to taste black pepper and parsley
3 tablespoons of butter or margarine
1 cup of rum or cognac
2 sprigs of fresh thyme
1 can of heavy cream
Bread the chicken into small pieces in plenty of oil
low heat, slowly turning, always keeping an eye on it
Wait
Soak the shrimp in juice from 1 large lime and black pepper for about 15 minutes
Caramelize 1/2 finely chopped onion in butter without burning it
Fry the shrimp in hot oil until they're done, not too browned
Remove them and let them soak in rum while you prepare the sauce
In the same pan, add more butter if needed, sauté the parsley, remaining onion, thyme, and diced tomatoes
Let it simmer, stirring well, for about 15 minutes at low heat
Add salt, black pepper, 1/2 can of heavy cream, and let it cook a bit longer, adding a little more water if needed
Dissolve 1 tablespoon of cornstarch in 1/2 cup of cold water and thicken the sauce
Stir well to avoid lumps
Add the remaining heavy cream and shrimp
Leave the sauce uncovered and let it cook for another 5-10 minutes
Pour the sauce over the chicken
Serve hot with white rice.
