Chicken And Shrimp Clemenceau
From shandy 13 years ago
- 40 to make
- Serves 6
The dinner incorporates local prawns, poultry, and vegetables accompanied with an inner feeling of warmth because I have helped support my local business community. (adapted from Dooky Chase Restaurant) and posted for my record.
Ingredients
- 1/2 c. vegetable oil shopping list
- 2 1/2 c. peeled and diced Idaho or Yukon potatoes (approximately 3 medium potatoes) shopping list
- 3/4 c. butter, divided shopping list
- 3 boneless, skinless chicken breast halves, cut into strips shopping list
- 1 1/2 c. sliced mushrooms shopping list
- 2 pounds medium fresh shrimp, peeled and deveined (tails left on) shopping list
- 1 t. minced garlic shopping list
- 1 1/2 c. green peas (fresh, frozen, or canned) shopping list
- 1 T. chopped fresh flat leaf parsley (out of my garden) shopping list
- 1 t. hot sauce, such as Tabasco shopping list
- 1/2 t. ground paprika shopping list
- 1/2 t. salt shopping list
- 1/2 t. freshly ground black pepper shopping list
- Garnish: sliced green onions shopping list
How to make it
- Heat a large skillet over medium-high heat. Add oil, and heat. Fry potatoes until browned, 7 to 9 minutes. (Or you may blanch potatoes in water, drain, and then brown in butter.) Transfer potatoes to a dish with a slotted spoon. Set aside.
- Wipe out skillet, and add 1/2 cup butter. When butter melts, add chicken strips, and brown lightly, in batches if necessary, approximately 5 minutes per batch. Using a slotted spoon, transfer chicken to a dish. Set aside.
- Melt remaining 1/4 cup butter (if needed) in the same pan. Add mushrooms, and cook until they release juices. Add shrimp, and cook until pink and firm, 2 to 3 minutes.
- Return chicken to pan, then add potatoes and peas; heat thoroughly. Top with parsley, hot sauce, paprika, salt and pepper. Garnish with green onion, if desired.
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