Shrimp Melts Recipe Recipes Recipe For Chicken

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.

EASY CHICKEN MELTS

Steps:

• In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.

SPICY SHRIMP & CHICKEN

Steps:

• In a medium hot sauté pan melt butter and add shrimp, chicken, mushrooms, green onions and sun dried tomatoes.
• Sauté ingredients until shrimp are half cooked and other ingredients are hot.
• Add Alfredo sauce and Romano cheese.
• Bring sauce to a simmer and when shrimp are fully cooked add S&P and cayenne to taste. Toss all ingredients with penne pasta and serve in a warm plate.

CHICKEN AND SHRIMP SATAY

Steps:

• On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

SHRIMP MELT

Steps:

• In a medium saucepan, melt butter and saute onions and shrimp over medium heat until shrimp are pink.
• Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft.
• Preheat oven on broiler setting.
• Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.

CREAMY CHICKEN AND SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

CREAMY CHICKEN OR SHRIMP ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in a small sauce pan, then whisk the flour in gradually. Once you have a thick butter/flour mixture, slowly whisk in the milk to create a thick white sauce. Whisk in 1 cup cheddar cheese. Season with the cumin, chili powder, garlic powder, cilantro, and salt and pepper.
• In a frying pan, heat vegetable oil, then add onions and peppers. Sautee until soft, then add shrimp/chicken, cooking until the meat is cooked through.
• Add the cheese sauce to the pan with the peppers, onions and meat and stir. Spoon the cheese and meat mixture into the tortillas, about 2 or 3 tablespoons, then roll the tortilla and place in a greased baking dish, seam side down. After all the tortillas are filled and placed in the dish, cover with the tomato sauce, remaining cheese/meat sauce, the remaining 1/2 c cheese, and sprinkle with cilantro.
• Bake for 25 minutes at 350.

CHICKEN AND SHRIMP PIE

Steps:

• Put chicken in a large pot with 8 C of water.
• Add pepper, parsley and vegetables.
• Bring to boil and simmer for 45 minutes or until tender.
• Let cool, discard skin and cut into bite-sized pieces.
• Strain stock and reserve 2 cups-save the rest for other uses.
• In small pot combine shrimp, wine and a pinch of salt.
• Cover and bring to boil; remove from heat.
• Drain, reserving 1/2 of cooking liquid.
• Sauce: In heavy saucepan melt butter.
• Whisk in flour and cook about 1 minute.
• Add reserved chicken stock and shrimp liquid.
• Bring to boil stirring and add 3/4 C of whipping cream sirring often for 5 minutes.
• Remove from heat.
• Whisk together egg yolks and remaining cream and add to mixture.
• Stir in parmesan.
• Season with pepper, nutmeg, and lemon juice Add parsley.
• Combine sauce with chicken and shrimp and mix lightly.
• Turn into 8 C dish sprayed with no-stick spray.
• Combine crumbs, 2 T parmesan, almonds and butter.
• Sprinkle over top.
• Bake in 400 oven or until golden and bubbling.