Shrimp And Chicken Pan Roast Food
GARLIC CHICKEN AND SHRIMP
Steps:
- Gather the ingredients.
- Lightly pound the chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1 inch wide. If you are using chicken tenders, omit this step.
- To devein the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.
- In a large skillet over medium heat, melt the butter with the olive oil.
- When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low and add the chicken.
- Stir the chicken for about 5 minutes until opaque and almost cooked through. Add the shrimp to the chicken and cook until opaque and pink, stirring, 3 to 5 minutes.
- Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.
Nutrition Facts : Calories 651 kcal, Carbohydrate 14 g, Cholesterol 381 mg, Fiber 0 g, Protein 63 g, SaturatedFat 14 g, Sodium 1455 mg, Sugar 0 g, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHRIMP AND CHICKEN PAN ROAST
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!
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning. Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.
- Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now. Bring to a boil, then reduce uncovered, for 2 minutes. If using oysters, add them with the milk. Taste the soup for salt and pepper and add as desired.
- To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls. If serving rice, add it to the bowls. Return the broth to a boil and stir in the butter until melted. Remove from the heat and, if using fresh tarragon, add it to the soup. Serve the soup in a tureen, and ladle it into the garnished bowls at the table.
Nutrition Facts : Calories 451.8, Fat 26.3, SaturatedFat 9.5, Cholesterol 172.4, Sodium 873.5, Carbohydrate 5.2, Fiber 0.1, Sugar 0.4, Protein 39.9
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