Chicken and Shrimp
Chicken and Shrimp dishes are generally a part of the main course.
Nutritional Information: Amount per serving
Calories – 1082
Total fat – 47g
Cholesterol – 355mg
Garlic Chicken and Shrimp Recipe:
Serves : 4 to 6 persons
Ingredients:
- 1 pound i.e two to three pieces of boneless chicken breast
- 1 pound of large shrimp
- 6 tablespoons of butter or margarine
- ¼ cup of olive oil
- 4 to 5 cloves of garlic cut and mashed
- 1 tablespoon of freshly chopped basil (or 1 tsp of dry basil leaves
- 1 tablespoon of fresh chopped parsley
- Half tablespoon salt
- Half tablespoon Creole seasoning
Preparation:
- Place chicken in between two plastic sheets and lightly pound to give even thickness.
- Cut the chicken into strips 1″ wide.
- Melt the butter and oil in a lagre pan.
- Add the garlic, chopped basil, parsley, salt and garlic.
- Keep the heat at medium and add the chicken and shrimp.
- Keep cooking the chicken and shrimp, stirring frequently, for about 10-15 minutes till it is fully cooked. (If the shrimps are small the you are advised to add them a few minutes after adding the chicken)
- Sprinkle with chopped parsley.
Note: You may serve this dish with hot pasta as they make a great combination.
Chicken and Shrimp Jambalaya Recipe:
Jambalaya is a dish which has Spanish and French influence. There are two types of Jambalaya; the ‘red jambalaya’ which contains tomatoes and the ‘Cajun jambalaya’ which does not contain tomatoes.
Serves : 4 people
Ingredients:
- Medium sized shrimp – 1 pound
- Boneless chicken breast halves – 2
- Chopped onion – 1 cup
- Chopped celery – ½ cup
- Medium sized garlic cloves chopped and minced – 3
- Salt – 2 tsp
- Olive oil – 1 tablespoon
- Smoked sausages (Andouille or Polish) ¼ inch slices – 8 ounces
- Chopped green bell pepper – ½ cup
- Chopped spring onion – ¼ cup
- Diced tomatoes – 14.5 ounces
- Worcestershire sauce – 1 tablespoon
- Dried thyme leaf – ¼ tablespoon
- Ground cayenne pepper – ¼ tsp
- Rice – 2 cups
Preparation:
- Boil the shrimp over high heat in a large saucepan till they turn pink in about two minutes.
- Clean the shrimps (peel and devein) keeping the shells and the shrimps separately.
- Take a large saucepan. Add the chicken breast halves, the shrimp shells, four cups or water, ½ cup of chopped onion, half the chopped celery, 1/3 of the garlic and 1 tsp salt.
- Bring the mixture to simmer at medium-high heat.
- Lower the heat to medium-low and cook till the juices of the chicken show dark yellow when pierced with a fork after about 15 to 20 minutes.
- Remove the chicken breasts from the pan.
- Place a strainer over a large bowl and drain the cooking fluid and discard the remaining shells and vegetables. (If necessary add enough water to make around 4 cups of chicken broth). Chop chicken and keep it with the shrimp.
- Heat the oil in a heavy kettle. Add the sausages, spring onion, the remaining onion, remaining celery and the remaining garlic and cook over medium heat for about 5 minutes(or till lightly brown), stirring at intervals.
- Stir in the cooking fluid, remaining salt, tomatoes, Worcestshire sauce, thyme and cayenne pepper.
- Bring the mixture to a simmer. Break up the tomatoes with a spoon.
- stir in the rice and cook over a medium heat with the lid tightly shut for about 25 minutes or till the fluid is absorbed.
- Remove the kettle from the stove and stir in the chicken and shrimp, cover and thoroughly heat.
- Garnish with spring onion or parsley before serving.
- Karnika Ray
Tags: chicken, chicken and shrimp jambalaya, chicken recipe, garlic, garlic chicken and shrimp recipe, jambalaya, Recipes, shrimp
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