Party Shrimp And Chicken
From linda2230 15 years ago
- 35 minutes to make
- Serves 6
This recipe is adapted from one of my cookbooks that I have had for many years. The Good Housekeeping Illustrated Cookbook, published in 1980 by Hearst Books. It is a delicious dish that I have made quite a few times and thought that I would share with you. Read more The picture in the illustration is not mine but I did not want to wait until I made it again before I shared it with you. Put your own twist on this dish. ;o) See less
Ingredients
- 2 tbls unsalted butter shopping list
- 3 tbls extra virgin olive oil shopping list
- 1 1/8 inch slice of pancetta shopping list
- 1 cup onion, chopped shopping list
- 2 garlic cloves, finely chopped shopping list
- 6 chicken breasts (In this particular recipe, I use regular chicken breasts with the bones and skin left on because I like the additional flavor that they add to the dish.) shopping list
- salt, pepper and garlic powder to season the chicken shopping list
- 1 8-oz. can tomato sauce shopping list
- ¼ cup port wine (You can substitute with your favorite sweet red wine if you like.)* shopping list
- 1 tsp dried basil shopping list
- ¼ cup flat-leaf parsley, finely chopped shopping list
- ½ tsp chili flakes (or more if you like) ;o) shopping list
- 1 16-oz package frozen, shelled and deveined shrimp shopping list
- *Portuguese fortified wine shopping list
How to make it
- Season the chicken breasts with salt, pepper and garlic powder. Set aside.
- In a large skillet over medium heat sauté the pancetta in the olive and butter for about 3 minutes then add onion and garlic and sauté for another 5 minutes. With a slotted spoon, remove the pancetta, onion and garlic from the skillet.
- In the remaining butter/olive oil in the skillet, cook chicken breasts until golden brown on all sides.
- Stir in tomato sauce, wine, basil and deglaze the bottom of the skillet.
- Add 3 tablespoons of the chopped parsley; and add back in the pancetta, onion, garlic and add chili flakes then bring back to a boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender.
- Add frozen shrimp to the skillet, bring to a boil, then reduce heat to low and simmer for about 2-3 minutes or until shrimp is just pink and tender, stirring often. Skim off any fat, if you like.
- After you place the chicken/shrimp mixture into your favorite serving dish, sprinkle the remaining chopped parsley over it.
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- This dish can be served with rice (white or brown), rice pilaf or couscous.
- Add your own special touch. I hope you enjoy it and make it your own.
People Who Like This Dish 6
- kelly123 Nowhere, Us
- DeeDee2230 Las Vegas, Nevada
- mrsc543 North Reading, MA
- jimrug1 Peoria, IL
- lunasea Orlando, FL
- juels Clayton, NC
- lacrenshaw Horsham, PA
- momo_55grandma Mountianview, AR
- grumpybaker Jacksonville, OR
- mark555 Center Of The World Ma' Center Of The World, KS
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The Rating
Reviewed by 9 people-
My husband loves casseroles, so I'm always looking for new recipes different from the ordinary. Love the ingredients, a really good mix.
grumpybaker
in Jacksonville loved it
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Looks and sounds so good. Thanks for sharing! - Natalie
fizzle3nat
in Waterville loved it
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love the Basil and Parsley in this recipe thanks high5
momo_55grandma
in Mountianview loved it
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