Recipe

Party Shrimp And Chicken Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 8 months, 1 week ago 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... More Prep:15m Cook:35m Servings:6	Linda2230
	chicken shrimp partyinyourmouth easy quick partydish

Does this look good? Yeah! / Nope

Fans

mrsc543

jimrug1

grumpybake

lunasea

lacrenshaw

momo_55gra

fizzle3nat

mark555

juels

Ingredients

2 tbls unsalted butter

3 tbls extra virgin olive oil

1 1/8 inch slice of pancetta

1 cup onion, chopped

2 garlic cloves, finely chopped

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.)

Salt, pepper and garlic powder to season the chicken

1 8-oz. can tomato sauce

¼ cup port wine (You can substitute with your favorite sweet red wine if you like.)*

1 tsp dried basil

¼ cup flat-leaf parsley, finely chopped

½ tsp Chili Flakes (or more if you like) ;o)

1 16-oz package frozen, shelled and deveined shrimp

*Portuguese fortified wine

Directions

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.

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Comments

grumpybaker 8 months, 1 week ago said:
My husband loves casseroles, so I'm always looking for new recipes different from the ordinary. Love the ingredients, a really good mix.

fizzle3nat 8 months, 1 week ago said:
Looks and sounds so good. Thanks for sharing! - Natalie

joe1155 8 months, 1 week ago said:
Yum!

momo_55grandma 8 months, 1 week ago said:
Love the Basil and Parsley in this recipe thanks high5

mark555 8 months, 1 week ago said:
You got me on the port wine! I just recently started playing with port. Looks like a great recipe, thanks for posting it.
Mark

lacrenshaw 8 months, 1 week ago said:
What a wonderful combination of flavors, Judy! Thanks big bunches for sharing. You know, I still use my old Good Housekeeping cookbook quite a bit too! ^5
Lorraine

juels 8 months ago said:
This sounds delicious and looks beautiful! An easy 5 from me, and a beauty flag!

lunasea 8 months ago said:
Judy sweetie - holy moley girl - this looks and sounds great! I love the pancetta, chicken and shrimp combination with the port wine driven tomato, herb, garlic sauce. I also agree with using the skin on and bone in chicken...it does bring more flavor to the party and we love the flavor...yes, we do. And yessss, I will be adding those chili flakes - got to have them. ;-) And your serving suggestions are great. No doubt, this has totally impressed anyone lucky enough to sit at your table. I love it! High 5 and flags for beauty. Thank you for another great recipe - I can't wait to try them all. You are the best! *hugs* ~Vickie

jimrug1 7 months, 3 weeks ago said:
Yummm!! Sounds like a great sauce. The pancetta really gives it a nice zing. I can see why it is a party dish. Would be really easy to scale it to any number of people. Thanks for sharing cuz... great recipe... Jim

notyourmomma 7 months, 2 weeks ago said:
Judy, what a lovely casserole. And I love the combination of flavors. Yep, a party dish indeed. Thanks for the post.

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