Noodles With Chicken Shrimp And Ham Food

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

SHRIMP AND CHICKEN STIR-FRY WITH NOODLES

Steps:

• Heat oil in deep skillet or wok set over medium-high heat; sauté chicken, broccoli and onion for about 4 minutes or until chicken is browned. Add shrimp and cook for about 2 minutes or until opaque.
• Stir in VH® General Tao Stir-Fry Sauce and peas; cook, stirring, for about 2 minutes or until heated through.
• Meanwhile, cook rice noodles according to package directions. Spoon stir-fry over rice noodles and sprinkle with green onions.

CHICKEN AND SHRIMP PASTA

Steps:

• Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
• While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
• To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
• Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
• Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
• Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
• Garnish with chopped parsley, if desired.

CHICKEN, SHRIMP, AND HAM JAMBALAYA

Steps:

• Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
• Sprinkle chicken evenly with salt, black pepper, and red pepper.
• Heat oil in a Dutch oven over medium heat.
• Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
• Remove chicken using a slotted spoon.
• Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
• Remove ham using a slotted spoon.
• Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
• Stir in ham and chicken.
• Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
• Add chicken broth and bring to a boil over medium-high heat.
• Cover, reduce heat to low, and simmer 20 minutes.
• Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
• Cover, reduce heat to medium-low, and simmer 15 minutes.
• Add Pico de Gallo.
• Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.

SHRIMP AND HAM ALFREDO

Steps:

• In a large saucepan, prepare noodles and sauce mix according to package directions. Stir in the shrimp, ham, garlic powder and cayenne; heat through. Sprinkle with onion.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP

Steps:

• Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
• In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
• Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
• Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
• Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
• Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.

RICE NOODLES WITH CHICKEN, PORK AND SHRIMP

Steps:

• Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
• Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
• Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
• Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
• Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
• Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
• SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
• Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
• Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
• Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.

SHRIMP WITH EGG NOODLES

Steps:

• Cook egg noodles according to package directions.
• Meanwhile in a small bowl whisk together eggs, 1 tablespoon parmesan and pepper.
• Heat oil in skillet over medium high heat and add garlic, stirring for 30 seconds and then add shrimp and roasted red pepper and cook stirring for 1 minute or so.
• Stir in chicken broth and bring to a boil; whisk about 1/2cup or so into egg mixture and then add the egg/broth mixture to skillet.
• Reduce heat and add pasta; cook stirring until sauce is thicken and pasta heated through (2-5 minutes).
• Stir in mint.
• Garnish with 1 tablespoon parmesan.