Simpla Recipe For Shrimp Recipe For Chicken

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SHRIMP AND CHICKEN ETOUFFEE



Shrimp and Chicken Etouffee image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h22m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound andouille sausage, diced
3 pounds skin-on, bone-in chicken thighs
Kosher salt
1/2 cup plus 2 tablespoons all-purpose flour
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
Freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
  • Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
  • Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

CHICKEN AND SHRIMP



Chicken and Shrimp image

Elegant, easy and delicious.

Provided by MOLSON7

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

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.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g

EASY PAELLA RECIPE WITH CHICKEN AND SHRIMP



Easy Paella Recipe with Chicken and Shrimp image

This one pan easy paella recipe is packed with flavor, but unlike traditional paella recipes, it doesn't take hours to cook, and there's just one pan to wash!

Provided by Chrissie (thebusybaker.ca)

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 16

2-3 tbsp olive oil (or other oil of your choice)
2 tbsp white wine (optional)
12 oz chicken breasts ((2 breasts))
3 cups raw shrimp
1 large onion (chopped)
2 green bell peppers (sliced into thin strips)
2-3 cloves garlic (minced or pressed)
3 cups chicken broth
28 oz canned diced tomatoes
1 1/4 cups brown rice (short grain is best)
1 tsp turmeric
1/2 tsp garlic powder
1 tsp paprika (divided)
a pinch of oregano
salt and pepper to taste
chopped cilantro (optional)

Steps:

  • Chop your onion, mince your garlic, and slice your bell peppers.
  • Slice your chicken breasts by butterflying them first. To do that, place your hand on top of the chicken breast and slice horizontally straight into the middle until you can unfold the chicken breast and its width doubles, and then slice into thin pieces.
  • Once your chicken has been sliced, ensure your shrimp has been completely defrosted and rinsed. Pat it dry with some paper towel to remove excess water.
  • Heat a large skillet over medium heat. While the skillet is heating, season the chicken breast slices with sea salt and pepper and 1/2 tsp paprika. Add 1 tbsp of your oil to the pan and after the oil is heated, add the chicken and cook until browned. Be careful not to turn the chicken too often. This prevents the browning process (which adds flavour).
  • When the chicken is fully cooked, remove it to a bowl and place the pan back on the heat. Add 1 tbsp of oil and when it's heated, add the shrimp. While they're cooking, season the shrimp with the turmeric, garlic powder and a pinch of pepper (if you wish). You'll know they're done when they turn pink (a few minutes). Transfer to the same bowl as the chicken.
  • Next, add the last tablespoon of your oil to the pan and add the onion and garlic. Cook for 2-3 minutes or until the onions soften slightly. Add the few tablespoons of white wine to the pan. It will start bubbling vigorously right away, so stir it around with the onions and garlic and let the wine soften the browned bits (leftover from the chicken and shrimp) stuck to the bottom of the pan. If you don't have any wine on hand, a few tablespoons of chicken broth will do the trick. Once you've deglazed the pan, add the rice, tomatoes (in their juice! Don't drain them!), chicken broth, and spices.
  • Once it starts to boil, turn down the heat just slightly and simmer (covered) for about 15-20 minutes.
  • Feel free to throw in your bell peppers at any time while the mixture is simmering. Since we have two small children I added the bell peppers right away in order to make sure they were soft. If you prefer them only slightly tender, leave the peppers out at this stage.
  • The mixture will reduce considerably after 15-20 minutes. At this time, add the chicken and shrimp (and the peppers if you haven't yet) and continue simmering for 4-6 more minutes, or until rice is tender. Add salt and pepper to your taste (approx. 1/4 tsp each). The amount of salt you add will largely depend on what type of chicken broth you used; mine was homemade broth that contained no salt, so I added just under 1/2 tsp. If yours is store-bought, consider the amount of sodium in the broth before adding salt.
  • Garnish with a little bit of chopped cilantro if you wish, and serve!

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 41 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 198 mg, Sodium 1187 mg, Fiber 4 g, Sugar 5 g

SHRIMP AND CHICKEN FRIED RICE



Shrimp and Chicken Fried Rice image

A great fried rice recipe loaded with vegetables, protein, and flavor.

Provided by Unpeeled

Categories     dinner     Main Course     Side Dish

Number Of Ingredients 12

8 cups (2 quarts) cooked, day-old rice, white or brown
1/4 cup neutral oil, such as canola
1 chicken breast, cut into small pieces
1 medium-sized onion, diced small
1 pound raw shrimp, peeled and deveined
1 cup peas, fresh or frozen
2 carrots, peeled and diced small (about pea sized)
2 tablespoons mirin (can substitute 1 tablespoon sugar)
1 1/2 teaspoons kosher salt, or to taste
1 tablespoon toasted sesame oil
1 large handful of cilantro, leaves and tender stems, roughly chopped
3 scallions, dark and light green parts, sliced thin

Steps:

  • Using a large skillet or wok, heat the oil over medium-high heat until shimmering.
  • Add the onion, chicken, and a large pinch of the salt. Cook until the chicken is a little more than halfway done. Add the shrimp, peas, carrots, and another pinch of salt. Continue to cook until everything has cooked and any excess moisture has evaporated. Stir frequently. If things start to stick, add another tablespoon of oil.
  • Add the rice, the rest of the salt, and mirin or sugar. Cook, stirring constantly, until heated through. Add the sesame oil. Stir, and adjust seasoning.
  • Off the heat, toss in most of the cilantro and scallions and stir to combine, reserving some of the scallions and cilantro to garnish. Serve hot.

SUPER EASY CHICKEN AND SHRIMP ALFREDO RECIPE



Super Easy Chicken and Shrimp Alfredo Recipe image

Super Easy and Delicious Chicken and Shrimp Alfredo Recipe with flavorful garlic and Parmesan Cheese.

Provided by Love Keil

Categories     Dinner     Pasta     Seafood

Time 30m

Number Of Ingredients 12

2 tablespoons oil (I use avocado oil)
1 lb chicken tenders (dried with paper towel)
1 lb shrimp (raw, peeled, deveined and tails off)
salt and pepper to taste
2 tablespoon butter
3-5 cloves garlic (minced, more is desired)
1 tablespoon flour
1/4 cup dry white wine
2 cups heavy whipping cream
1 cup Parmesan cheese (grated plus more for garnish)
1 teaspoon Italian seasoning
fresh parsley (for garnish)

Steps:

  • Pour 1 tablespoon of oil into the skillet over medium/high heat. Add chicken, season with salt and pepper to taste and cook 5 minutes on each side, or until chicken is cooked thru, transfer to a plate.
  • Add another 1 tablespoon of oil, once the oil is hot add shrimp season with salt and pepper to taste and cook for 1-2 minutes on each side. Transfer to a plate and set aside.

Nutrition Facts : Calories 774 kcal, Carbohydrate 7 g, Protein 36 g, Fat 66 g, SaturatedFat 36 g, TransFat 1 g, Cholesterol 268 mg, Sodium 629 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving

CREAMY CHICKEN AND SHRIMP ALFREDO



Creamy Chicken and Shrimp Alfredo image

You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.

Provided by Tree Lee

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 12

Number Of Ingredients 15

1 (16 ounce) package trotolle dry pasta
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
1 tablespoon dried basil
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
2 pounds chicken breast, cut into strips
1 stick butter
1 (8 ounce) package cream cheese, cut into small pieces
2 cups milk, or more as needed
2 cups heavy cream
3 cups shaved Parmigiano-Reggiano cheese
3 tablespoons pesto
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
½ pound uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g

GARLIC CHICKEN AND SHRIMP



Garlic Chicken and Shrimp image

Serve Garlic Chicken and Shrimp over hot cooked seasoned noodles or rice. Adapted from About.com, altered a bit to our taste.

Provided by Brenda.

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 boneless chicken breast halves, about 1 pound, cut into bite sized pieces
1 lb large raw shrimp, peeled, deveined
6 tablespoons butter
1/4 cup olive oil
1 (14 1/2 ounce) can diced tomatoes, drained
2 green onions, sliced thin, whites and greens
4 medium garlic cloves, minced
1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon creole seasoning or 1/2 teaspoon seasoning salt, blend

Steps:

  • In a large skillet, melt the butter with olive oil.
  • Add garlic, basil, parsley, salt, and seasoning.
  • Heat over medium low heat and add the tomatoes, onions, chicken and shrimp.
  • Cover and cook the shrimp and chicken mixture, stirring occasionally, for about 10 to 15 minutes, or until cooked through, and chicken is no longer pink inside.

CHICKEN AND SHRIMP PAELLA



Chicken and Shrimp Paella image

This appetizing meal makes it easy to see why so many top chefs prefer cooking with natural gas. Stoves and grills that use natural gas allow you to cook with more even, direct and precise heat. Try it out and see the difference.

Provided by maryjjohnson34

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken thighs
8 chicken drumsticks
1 lb shrimp
4 tablespoons olive oil
coarse salt and pepper
115 g precooked spanish chorizo, chopped
4 garlic cloves, minced
2 red bell peppers
1 onion, chopped
2 cups arborio rice
591 ml frozen peas
858 ml diced tomatoes
858 ml reduced-sodium chicken broth

Steps:

  • Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
  • Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
  • Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
  • Add rice, stirring until translucent around edges; about 1 to 2 minutes.
  • Add broth and chicken, bring to a boil.
  • Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
  • Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.

Nutrition Facts : Calories 1514.3, Fat 69.6, SaturatedFat 18.3, Cholesterol 444.4, Sodium 1506.2, Carbohydrate 112.8, Fiber 12, Sugar 12.2, Protein 103.3

GRILLED SHRIMP AND CHICKEN PASTA



Grilled Shrimp and Chicken Pasta image

A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don't be a 'chicken' - try it!

Provided by Joyce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

¼ teaspoon poultry seasoning
¼ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
½ cup milk
1 pound linguine pasta
1 tablespoon olive oil
½ cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
3 tablespoons grated Romano cheese

Steps:

  • In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
  • In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
  • Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
  • Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

Nutrition Facts : Calories 936.6 calories, Carbohydrate 88.5 g, Cholesterol 257 mg, Fat 39.2 g, Fiber 4.1 g, Protein 53.2 g, SaturatedFat 20.6 g, Sodium 307 mg, Sugar 6.2 g

EASY CHICKEN AND SHRIMP PAELLA



Easy Chicken and Shrimp Paella image

Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 13

4 bone-in, skinless chicken thighs
4 bone-in, skinless chicken drumsticks
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), thinly sliced
1 link precooked Spanish chorizo, chopped (2 ounces)
1/2 small onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 cup arborio rice
1 can (14.5 ounces) reduced-sodium chicken broth
1 box (10 ounces) frozen peas
1/2 pound peeled and deveined frozen medium shrimp, thawed

Steps:

  • Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
  • Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
  • Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

  • Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
  • Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
  • Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
  • Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
  • Add stir-fried vegetables back to the skillet, and pour in sauce.
  • Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
  • Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

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2016-12-26 Instructions. Bring a large pot of salted/oiled water to a boil. Heat a large non-stick pan over medium heat. Once hot add in olive oil and butter. Once butter has melted add in diced onions. Cook for about 3 minutes, or until onions have started to soften. Add in red bell pepper and cook an additional 2 minutes.
From allfood.recipes


17 EASY CHICKEN AND SHRIMP RECIPES - INSANELY GOOD
2022-02-26 Easy Chicken and Shrimp Pad Thai Noodles Recipe. Talk the talk, and walk the wok with creamy noodles, crunchy peanuts, and protein-packed pad Thai. Like many Asian chicken recipes, there are quite a few ingredients on the list. But don’t let that fool you; these are flavor staples that are flexible and will stretch for dozens of dinners.
From insanelygoodrecipes.com


SHRIMP CHICKEN SOUP WONTON RECIPE - SIMPLE CHINESE FOOD
Shrimp Chicken Soup Wonton. Shrimp wontons, thin skin into paper, fresh shrimp meat filling is sweet and delicious, cooked shrimp wontons transparent skin with shrimp red, taste smooth and fresh, delicious and attractive. Use a bowl of delicious chicken soup with shrimp wontons to bring you warmth from head to toe in the cold season.
From simplechinesefood.com


EASY CHICKEN AND SHRIMP CARBONARA PASTA – BEST HOMEMADE ...
Whisk together heavy cream and egg yolk in a bowl. Heat butter in a pan. Add chicken and shrimps. Cook for about a minute per side. Set aside. Add cream and egg mixture into the pan. Simmer over low heat, constantly stirring, until thickened. Stir in pasta water to thin out the sauce as needed. Blend in the grated parmesan.
From createyum.com


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