Chickenshrimprice Dinner Food

17 BEST CHICKEN AND SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

SHRIMP & CHICKEN WITH RICE

Steps:

• Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
• Cut chicken breast into thumb size pieces.
• Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
• Heat oil in skillet.
• Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
• Cook chicken till no longer pink in color.
• Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
• Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
• Cook down till shrimp are hot and sauce is thin.
• Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

CHICKEN/SHRIMP/RICE DINNER

Steps:

• Saute chicken in olive oil and butter in large skillet until browned on both sides. Remove chicken from skillet and add white wine, bring to boil scraping bottom of pan, blend to make sauce.
• Place chicken back into skillet and add spices and herbs and diced tomato. Pour rice over the chicken and tomato mixture, cover and cook for 45 minutes or until rice is done.
• Add shrimp and cover, cook additional 10 -15 minutes or until shrimp is cooked. Serve with a side of your favorite vegetable and dinner rolls.

CHICKEN, SHRIMP AND RICE

Steps:

• Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
• In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
• Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
• Add artichoke hearts, pimientos, scallions and parsley.
• Cook for 2 minutes.
• Add clam juice and lemon juice.
• Add the cooked roux and stir until thickened.
• Add the seasonings and blend well.
• Serve over cooked rice.