Chicken And Shrimp Recipes

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.

SHRIMP AND CHICKEN ETOUFFEE

Steps:

• Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
• Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
• Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
• Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
• Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
• Add the eggs and panko to 2 shallow dishes.
• Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
• Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
• Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
• Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
• While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
• Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
• Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
• Enjoy!

CHICKEN & SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

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!

CAJUN CHICKEN AND SHRIMP

Steps:

• Use a large non-stick skillet, spray with nonstick spray.
• Heat over medium-high heat.
• Add chicken and cook 5 minutes or until browned, turning once.
• Add sausage, onion, pepper and celery, saute for 3 minutes or until sausage is browned.
• Stir in water, rice and seasonings, bring to a boil.
• Cover and simmer 15 minutes, until chicken and rice are almost tender.
• Stir in shrimp and okra, cover and cook for 5 minutes, stirring 1-2 times, until rice and okra are tender.
• Serve with your favorite hot sauce.

GARLIC CHICKEN AND SHRIMP

Steps:

• In a large skillet, melt the butter with olive oil.
• Add garlic, basil, parsley, salt, and seasoning.
• Heat over medium low heat and add the tomatoes, onions, chicken and shrimp.
• Cover and cook the shrimp and chicken mixture, stirring occasionally, for about 10 to 15 minutes, or until cooked through, and chicken is no longer pink inside.