Shrimp Chicken With Rice Recipes

CHICKEN, SHRIMP AND RICE

Steps:

• Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
• In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
• Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
• Add artichoke hearts, pimientos, scallions and parsley.
• Cook for 2 minutes.
• Add clam juice and lemon juice.
• Add the cooked roux and stir until thickened.
• Add the seasonings and blend well.
• Serve over cooked rice.

SHRIMP & CHICKEN WITH RICE

Steps:

• Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
• Cut chicken breast into thumb size pieces.
• Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
• Heat oil in skillet.
• Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
• Cook chicken till no longer pink in color.
• Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
• Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
• Cook down till shrimp are hot and sauce is thin.
• Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE

Steps:

• Gather your ingredients.
• For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
• Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
• For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
• Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
• Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
• Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
• Serve the chicken from the pan and transfer the rice to a bowl.

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE

Steps:

• Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
• Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
• Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
• Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Steps:

• Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
• Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
• Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
• Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
• Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.