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Cooking with Chicken and Shrimp.
Staleghoti
Registered User regular
Registered User regular
Hey chefs of PA.
I want to make dinner for my girlfriend tonight, for she is returning from her very successful chemistry conference, but I digress.
All I have is boneless chicken fillets and pre-cooked shrimp.
The chicken is thawing now, I figured I'd just warm up the shrimp and include it at the end since it's already cooked.
Any recipes anyone might know to spice up this dish?
I want to make dinner for my girlfriend tonight, for she is returning from her very successful chemistry conference, but I digress.
All I have is boneless chicken fillets and pre-cooked shrimp.
The chicken is thawing now, I figured I'd just warm up the shrimp and include it at the end since it's already cooked.
Any recipes anyone might know to spice up this dish?
YAH!YAH!STEAMYoutubeMixesPSN: ClintownDear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Staleghoti on
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http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/
PSN Hypacia
Xbox HypaciaMinnow
Discord Hypacia#0391
Santa Margherita Pinot Grigio 2008.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
example:
2 whole, skinless, boneless chicken breasts (about 3/4 lb. each)
1/4 c. flour
Salt & pepper to taste
2 tbsp. olive oil
2 tbsp. butter
2 tbsp. chopped fresh rosemary or 1 tbsp. dried
4 garlic cloves, unpeeled
1/2 c. dry white wine
2 tbsp. fresh lemon juice
2 tbsp. chopped parsley
Split breasts in half, trim to remove membrane. Dredge in flour, salt, pepper. Heat oil in heavy skillet, large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about 4 minutes until brown on one side. Turn and cook 4 to 5 minutes until golden brown. Do not cover. Pour off fat, leaving chicken, rosemary and garlic. Pour in wine and bring to boil. Add lemon juice and parsley. Cover closely and cook 3 minutes. Remove and discard garlic. Serve immediately. Makes 4 servings.
and the gengars who are guiding me" -- W.S. Merwin
For chicken & shrimp together you're pretty much shooting for italian. While you can get fancy and make a homemade alfredo sauce with a roux, etc., my quicky dish is as follows:
Cut up some onion, fry in some butter in a pan. When translucent, add chicken. When they're about half-done, add some frozen peas. While this is going on, cook some pasta -- something small like a penne or spiral. Two handfuls should do ya. When the chicken is all-cooked (white all over), add some pasta sauce out of a jar. Pick a flavor you like, and you'll probably put about 1/3rd of the jar in the pan. Stir it up, get everything coated. Add the shrimp and the pasta (drained, of course). Stir again, see how the sauce looks. It should be coating without looking like a soup.
Then crack open some heavy cream, add about 2 tbsp. Stir until mixed, then turn off the heat and serve. The cream is the coup de grace ;D
I usually add some salt, pepper, "italian" herbs to make it a little more interesting, dash of red vinegar, but that depends on the pasta sauce. I like the recipe because it's easy and quick; obviously you could make your own sauce if you wanted.
I am definately going to bookmark this thread for meals later in the week though.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Pad thai is conceptually easy, but it's a lot of work to do it well, and requires shit-ton of ingredients, preferably all fresh.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
It's gonna be a caj time, we don't even have a table yet.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Good point. Maybe not the best first timer dish.
I mean, if you're comfortable in the kitchen? Knock yourself out. It's easier than a curry dish (at least the way I prepare them). Here's the general procedure, for me:
- chop and cook veggies, not including the onion
- cook meat; do not slice until right before adding at the end (keeps it moister)
- thin-slice onion, cook until carmelized
- add chopped garlic, ginger, maybe some lemon grass, cilantro, any other herbs you want to add when the onion is halfway done
- in parallel with the onion stuff, boil the noodles
- toss noodles and onion stuff with some oil (I like peanut) in the skillet
- add egg to middle of skillet, scramble, stir into noodle stuff
- add sauce that you prepared at some point during the above
- add in meat and veggies and whatever else, cover and simmer for a little bit
- serve and sprinkle with chopped peanuts
Like I said, not a hard dish, just a lot to it.
Yeah, as someone who has cooked with Rice Noodles in the past, you want to actually work with them before you try to cook an actual meal with them. Finicky little bastards that they are, you can't just cook them like you would imagine.