Creamy Cilantro Chicken Recipes Recipes Recipe For Shrimp

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CREAMY CILANTRO CHICKEN



Creamy Cilantro Chicken image

Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.

Provided by Michelle Zaretzky

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 11

6 thin skinless, boneless chicken breasts
1 tablespoon Cajun seasoning, divided
salt and ground black pepper to taste
2 tablespoons olive oil
4 green onions, sliced
1 red bell pepper, sliced
2 cups chicken broth
¼ cup dry white wine
¾ cup heavy cream
½ cup halved cherry tomatoes
½ cup chopped cilantro

Steps:

  • Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
  • Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
  • Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g

LEMON CILANTRO SHRIMP/CHICKEN



Lemon Cilantro Shrimp/Chicken image

Taken from Nita Mahta's Party Cooking. If you don't like shrimp, just replace it with 1lb boneless skinless chicken breasts cut into small pieces.

Provided by Sam 3

Categories     < 30 Mins

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 lb cleaned shrimp
1 cup fresh cilantro, chopped
2 tablespoons lemon juice
1/2 cup lettuce, shredded (optional)
2 tablespoons garlic, finely chopped
6 tablespoons stir-fry sauce
1 tablespoon soya sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chili flakes
1/2 teaspoon peppercorn, crushed
3 tablespoons oil

Steps:

  • Heat oil in a wok or frying pan.
  • Add garlic and fry until it starts to change color.
  • Add salt, sugar and chili flakes.
  • Add shrimp and lemon juice, stir fry for 1 minute.
  • Add lettuce and cilantro, cook for 1 minute.
  • Add soya sauce and stir fry sauce.
  • Cook until shrimp turn whitish and are no longer pink, about 2 minutes.

CILANTRO CREAM RISOTTO WITH SHRIMP



Cilantro Cream Risotto With Shrimp image

Make and share this Cilantro Cream Risotto With Shrimp recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Rice

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

3 cups water
2 cups chicken broth
1 cup heavy cream
1/4 cup minced cilantro
1/3 cup butter or 1/3 cup margarine, divided
3/4 lb shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1 garlic clove, minced
1 cup uncooked arborio rice or 1 medium grain rice
2 medium tomatoes, chopped and seeded
1/3 cup grated parmesan cheese
1/2 cup chopped green onion
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

  • Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
  • Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
  • Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
  • Increase heat to medium high; stir in 1 cup water/broth mixture.
  • Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
  • Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  • Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
  • Yields 6 servings.

CRISPY CILANTRO-CHILE SHRIMP



Crispy Cilantro-Chile Shrimp image

These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking often features lots of seafood and bright, fresh flavors, like the wallop of cilantro that flavors this dish. (Puréeing cilantro, as in this recipe, changes the enzyme that makes it taste soapy to some people, and reveals a deeply savory, almost mellow side to the herb.) A coating of farina, of which Cream of Wheat cereal is made, gives a dramatically craggy, crunchy texture; rava or semolina flour also work well. Be sure to pat the farina onto the shrimp before frying to help the coating adhere. Serve the shrimp with flatbreads, like chapatis.

Provided by Sarah DiGregorio

Categories     dinner, weeknight, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

6 ounces cilantro leaves and stems (about 2 medium bunches or 1 large bunch), cut to fit into a blender
5 garlic cloves, peeled
1 serrano chile, stemmed, halved and seeded
2 tablespoons vegetable oil, plus up to ¾ cup for frying
1 heaping tablespoon chopped fresh ginger
1 tablespoon lime juice (from about 1 lime), plus lime wedges for serving
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
Kosher salt (Diamond Crystal)
1 1/2 pounds large or extra-large shrimp, peeled, deveined and tails removed
1 1/4 cups farina, rava or semolina flour

Steps:

  • Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
  • Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
  • Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

CREAMY CILANTRO CHICKEN WITH A KICK



Creamy Cilantro Chicken with a Kick image

This simple marinated chicken recipe is filled with zesty flavor and a bit of a kick from the chile. Everyone will love it!

Provided by NANCHE30

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

2 cloves garlic, minced
2 serrano peppers, finely chopped
2 tablespoons minced fresh ginger root
½ cup chopped fresh cilantro
2 teaspoons grated lime zest
2 tablespoons soy sauce
1 tablespoon white sugar
¾ cup unsweetened coconut milk
4 boneless, skinless chicken thighs

Steps:

  • In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
  • Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
  • Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
  • Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
  • Place chicken onto a serving plate, and pour the sauce over it to serve.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 6.5 g, Cholesterol 41.6 mg, Fat 13.6 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 9.3 g, Sodium 494.8 mg, Sugar 3.5 g

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