Chicken And Shrimp Quenelles Recipes

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!

CHICKEN AND SHRIMP QUENELLES

Steps:

• In a chilled food processor, add in the diced, chilled chicken and half of the shrimp which have been roughly minced. Add in the soy, sesame oil, vinegar and egg whites and pulse on the food processor 6 to 8 times till blended thoroughly. Be careful not to heat the mix and cook it in the food processor. Add in a splash of water, followed by the green onions and Shiitake mushrooms. Turn out the chicken mix into a bowl set over an ice water bath and add in the minced coriander, season with salt and pepper. Using the palm of your hand and a Tbsp., shape the mix into a quenelle shape. Insert a shrimp tail into each piece and place on a lightly oiled parchment paper. Steam for 4 to 6 min till tender. To make the sauce gently saute/fry the ginger, shallots and sliced Shiitake mushroom in the butter. Add in the white wine, the chicken stock and allow it to reduce by half. Add in the cream and season with salt and pepper. Ladle the sauce onto the bottom of your serving plate. Place the quenelles on top, drizzle with little more sauce and garnish with freshly picked coriander.

CHICKEN QUENELLES

Steps:

• Cut the chicken meat into one-inch cubes and chill for about 30 minutes in the fridge. Put the chicken, salt and pepper, Parmesan cheese, nutmeg and egg into a food processor. Blend thoroughly. Add the cream in small intervals through the funnel until well incorporated.
• Bring a pot of water to the boil.
• Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes.
• These dumplings can be served with your favorite pasta dish.

QUENELLES DE POULET

Steps:

• Soak bread in cream for 30 minutes.
• Push through a sieve.
• Combine with all other ingredients.
• Form into small quenelles using the classic French 2-spoons technique, or simply drop by the half-tablespoon into simmering broth or water.
• Poach lightly in broth or water.

CHICKEN AND SHRIMP

Steps:

• Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
• In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
• Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
• Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.