Lemon Herb Chicken And Shrimp Recipes

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CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE



Chicken and Shrimp with Lemon Cream Sauce image

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

10 ounces uncooked fettuccine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 cup heavy whipping cream
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

LEMON-HERB SHRIMP PACKETS



Lemon-Herb Shrimp Packets image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 cloves garlic (1 minced)
Grated zest and juice of 1 lemon
2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon paprika
Kosher salt
2 pounds extra-large shrimp, peeled and deveined, tails intact
1 pint grape tomatoes, halved
4 scallions, sliced
1 red jalapeno pepper, seeded and chopped
1/2 cup bottled clam juice
2 tablespoons unsalted butter
1 baguette, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
  • Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
  • Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
  • Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
  • Be careful when opening parchment packets - the steam is hot!

Nutrition Facts : Calories 376, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 935 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams

LEMON HERB CHICKEN AND SHRIMP



LEMON HERB CHICKEN AND SHRIMP image

Categories     Chicken     Shellfish     Lemon

Yield 4 people

Number Of Ingredients 10

4 boneless chicken breasts
1 package shrimp (your choice)
3 lemons
1/4 cup extra virgin olive oil
1/2 cup dry white wine
1 1/2 tsp dried oregano
1 tsp thyme leaves
2 TBSP sliced garlic
salt
lemon herb pepper(or regular pepper)

Steps:

  • 1. Preheat oven to 425 degrees. 2. Pat chicken breasts dry with paper towels and place in a 9x13 baking dish. 3. Sprinkle breast with salt and pepper on each side. 4. Cut one lemon into 6-8 slices and place in dish among the chicken breasts. Set aside. 5. In small sautee pan, add the extra virgin olive oil and warm. Next, add the garlic and cook until fragrant(about a minute). 6. Turn off the heat and add 1/3 cup dry white wine, dried oregano and minced thyme. Cut a lemon in half and squeeze the juice from both sides into the pan. Mix. 7. Pour the mixture into the pan with the chicken breasts. 8. Bake the dish, uncovered, for about 45 minutes. 9. While the chicken is baking, add the rest of the white wine to the sautee pan and heat on the lowest setting. 10. Add the shrimp to the wine and mix. 11. Cut last lemon into slices, squeeze juice from each slice on the shrimp and place skins in pan among shrimp. 12. Cover and let sit while chicken bakes, stirring occasionally. 13. After the chicken is done baking, pull out of oven and add the shrimp and wine mixture to the pan. 14. Set oven to broil and bake chicken and shrimp for 3 minutes. 15. Pull out of oven, cover with foil and let the chicken and shrimp sit for 10 minutes(to soak up juices) 16. Serve!

CHICKEN WITH A LEMON HERB SAUCE



Chicken with a Lemon Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

Steps:

  • For the Chicken: Preheat an oven to 450 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
  • For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

ROASTED LEMON HERB CHICKEN



Roasted Lemon Herb Chicken image

My family loves this. My husband even requests it.

Provided by barbzal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
  • Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
  • Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g

HOMEMADE LEMON HERB CHICKEN



Homemade Lemon Herb Chicken image

If you're looking for the perfect combination, the mild taste of apple-wood chips pairs well wine, herbs and citrus flavor.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup butter, softened
1 tablespoon minced fresh parsley
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried savory
1 small lemon, thinly sliced
1 empty 12-ounce beverage can
3/4 cup dry white wine
1 broiler/fryer chicken (3-1/2 to 4 pounds)

Steps:

  • Prepare grill for indirect heat, using a drip pan. In a small bowl, combine the first six ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the butter mixture under the skin. Rub any remaining mixture into the body and neck cavities. , Arrange four to six lemon slices under the skin on the breast and thighs. Tuck wing tips behind the back. , Poke additional holes in top of the empty can with a can opener. Pour the wine into the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken over drip pan. , Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes.

Nutrition Facts : Calories 380 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

EMERIL'S LEMON-HERB GRILLED SHRIMP



Emeril's Lemon-Herb Grilled Shrimp image

This shrimp recipe from Emeril Legasse is super simple and comes together easily-the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 7

1 1/2 pounds large unpeeled shrimp
1/2 cup fresh lemon juice (from 3 lemons)
1/2 cup extra-virgin olive oil, plus more for grill
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Coarse salt and ground pepper

Steps:

  • Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
  • In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
  • Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.

Nutrition Facts : Calories 291 g, Fat 14 g, Protein 35 g

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