Herbed Chicken And Shrimp Recipes

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PRESSURE COOKER HERBED CHICKEN AND SHRIMP



Pressure Cooker Herbed Chicken and Shrimp image

Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. -Diana Knight Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon canola oil
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup white wine or chicken broth
1 garlic clove, minced
1 teaspoon dried basil
1/4 cup butter, softened
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Hot cooked pasta, optional

Steps:

  • Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, working in batches, brown chicken on all sides., In a bowl, combine the next 5 ingredients; pour over the chicken pieces. Dot with butter. Lock lid and adjust to pressure-cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.), Select saute setting; adjust for medium heat. Stir in shrimp. Cook until the shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.

Nutrition Facts : Calories 606 calories, Fat 34g fat (13g saturated fat), Cholesterol 330mg cholesterol, Sodium 1275mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 61g protein.

HERBED CHICKEN AND SHRIMP



Herbed Chicken and Shrimp image

Tender chicken and shrimp make a flavorful combination that's easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. -Diana Knight Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 4 servings.

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1/4 cup butter
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/2 cup white wine or chicken broth
1 garlic clove, minced
1 teaspoon dried basil
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Combine salt and pepper; rub over the chicken pieces. In a large skillet, brown chicken on all sides in butter. Transfer to an ungreased 5-qt. slow cooker. , In a large bowl, combine the onion, tomato sauce, wine, garlic and basil; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. , Stir in the shrimp. Cover and cook on high for 15-30 minutes or until shrimp turn pink.

Nutrition Facts : Calories 606 calories, Fat 34g fat (13g saturated fat), Cholesterol 330mg cholesterol, Sodium 1275mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 61g protein.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP



Chef John's Grilled Garlic and Herb Shrimp image

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE



Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
8 shrimp, shells on
4 boneless, skinless chicken breasts (8 ounces each)
Salt and pepper
1 cup dry wine
1 cup chicken broth
1 shallot, chopped
2 cloves garlic, chopped
1 cup cream
1 1/2 teaspoons Dijon mustard
Few drops fresh lemon juice
2 tablespoons herbes de Provence
2 tablespoons pistachios, chopped

Steps:

  • Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
  • Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
  • Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
  • Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

CROCK POT HERBED CHICKEN AND SHRIMP



Crock Pot Herbed Chicken and Shrimp image

Make and share this Crock Pot Herbed Chicken and Shrimp recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Breast

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon pepper
1 1/2-2 lbs boneless skinless chicken breasts, cut in cubes
1/4 cup butter
1 large onion, chopped
1 (8 ounce) can tomato sauce
1/2 cup white wine or 1/2 cup chicken broth
1 garlic clove, minced
1 teaspoon dried basil
1 lb uncooked medium shrimp, peeled and deveined

Steps:

  • Combine salt and pepper and rub over the chicken pieces.
  • In a skillet, brown chicken on all sides in butter.
  • Transfer chicken to crock pot.
  • In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
  • Cover and cook on low for 4-5 hours or until juices run clear.
  • Stir in the shrimp.
  • Cover and cook on high for 20-30 minutes or until shrimp turn pink.

CREAMY HERB CHICKEN TORTELLINI (OR SHRIMP/SCALLOPS, OR MEATLESS)



Creamy Herb Chicken Tortellini (Or Shrimp/Scallops, or Meatless) image

A flavourful cream cheese dip based sauce encasing plump cheese tortellini and a mixture of fresh vegetables. The original recipe called for chicken, but we have substituted shrimp and scallops many times, which makes it just as good. You may also omit the chicken/seafood to make it part of a vegetarian meal.

Provided by LUv 2 BaKE

Categories     One Dish Meal

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken, thinly sliced (OR bay scallops and cooked shrimp)
227 g cream cheese with garlic and herbs (I use Philadelphia Dips)
1/4 cup skim milk
1 -1 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
1 garlic clove, minced
4 cups sliced vegetables (broccoli, cauliflower, carrots, mushrooms, peppers, beans, corn...)
400 g fresh cheese-filled tortellini

Steps:

  • In a small bowl, blend herb and garlic dip, milk, and seasonings until smooth.
  • In a medium/large pot cook tortellini according to directions.
  • If using Chicken: In a skillet on Medium-High, add oil, chicken slices and garlic; stir fry for 5 minutes.
  • If using Shrimp/Scallops: In a skillet on Medium-High, add oil and scallops; cook until done; remove from skillet, drain excess water, set aside; Add shrimp, garlic and vegetables (re-add the scallops in step 6).
  • For both variations: Now add vegetables; stir fry until tender (and chicken is done).
  • Reduce to low heat, stir in cooked tortellini and dip mixture.
  • Heat through.
  • Serves 5-6.

Nutrition Facts : Calories 360.6, Fat 7.9, SaturatedFat 3.3, Cholesterol 86.6, Sodium 341.8, Carbohydrate 38.7, Fiber 1.7, Sugar 0.8, Protein 32.4

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