INGREDIENTS
This is what you need for 2 servings:
- 2-4 beefsteak tomatoes
- 3/4 lb. shrimp
- 3/4 lb. chicken breast
- flour/oil for roux
- 2-3 cups milk
- 1 cup heavy cream
- S&P
- seasoning of your choice
Pic1: it looks like this
Directions
2021-02-15
Pic2-4: stew & stir-fry- Cut off the top of the tomatoes. Remove the inside and reserve.
- Chop chicken breast in small pieces, about shrimp-sized.
- Stir-fry shrimp, chicken and tomato insides until nearly dry.
- Season to taste.
Pic5-7: with béchamel / Alfredo sauce- Prepare béchamel sauce as per recipe. Make it thick.
Alternatively, open a jar of Alfredo sauce. - Pour the sauce over the shrimp & chicken stew.
The sauce will turn orange because of the tomatoes = aurora sauce. - If desired, simmer over medium-low heat while stirring regularly to thicken the sauce further.
Pic8: tomato shellsPic9: fill
Pic10: cream
- Arrange the tomato shells in a high-sided oven dish.
- Ladle the sauced stew in and around the tomatoes.
- Optional: If the tomatoes aren't covered, add some heavy cream to protect them from getting too soft.
It will mix with the sauce while cooking.
Pic11: bakedPic12+13: served
- If the dish is overfull, place it in a 2nd oven dish to avoid the overflow spilling on the oven burners.
- Bake for 30-45 minutes @ 350 ºF.
The sauce must be bubbling vigorously for at least 10 minutes. - Remove from the oven. Rest 5 minutes.
- Serve and enjoy.