Chicken and Shrimp Stay
From fondantfrenzy 15 years agoIngredients
- Ingredients: shopping list
- 3/4 pound uncooked medium shrimp, peeled and deveined shopping list
- 3/4 pound chicken tenderloin, cut into 1-inch cubes shopping list
- 4 green onions, chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon minced fresh parsley shopping list
- 1/2 cup white wine or chicken broth shopping list
- 1 tablespoon lemon juice shopping list
- 1 tablespoon lime juice shopping list
- SAUCE: shopping list
- 1/4 cup chopped onion shopping list
- 1 tablespoon butter shopping list
- 2/3 cup reduced-sodium chicken broth shopping list
- 1/4 cup reduced-fat chunky peanut butter shopping list
- 2-1/4 teaspoons brown sugar shopping list
- 3/4 teaspoon lemon juice shopping list
- 3/4 teaspoon lime juice shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon each dried basil, thyme and rosemary, crushed shopping list
- 1/8 teaspoon cayenne pepper shopping list
- Directions: shopping list
How to make it
- Thread shrimp and chicken onto 12 metal or soaked wooden skewers. Place in a large shallow dish; set aside.
- In a small skillet, saute the green onions and garlic in butter. Stir in the parsley, wine or broth, 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 every 30 minutes.
- In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.
- Coat grill rack with cooking spray before starting the grill; prepare for indirect heat. Drain and discard marinade. Grill skewers, covered, over indirect medium heat for 7-8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Yield: 6 servings.
- ENJOY!
People Who Like This Dish 2
- Snowfreeze_Sorbet New Zealand, New Zealand
- fondantfrenzy Pleasant Hill, CA
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