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alnem
This is gonna be a good year!
Member since 2/06 9562 total posts
Name:
Emily
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Anyone have a good chicken and/or shrimp recipe?
That's what we have in our freezer  ! i have to go food shopping tomorrow. Anyone...
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Posted 10/14/06 5:35 PM  |
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NASP09
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Member since 6/05 6030 total posts
Name:
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Re: Anyone have a good chicken and/or shrimp recipe?
If you have rice and any veggies you could make Paella. Ill look for a recipe
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| Posted 10/14/06 6:14 PM |
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NASP09
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Member since 6/05 6030 total posts
Name:
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Re: Anyone have a good chicken and/or shrimp recipe?
Paella
8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.
Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.
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| Posted 10/14/06 6:16 PM |
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cjb88
Little Brother
Member since 5/05 3540 total posts
Name:
C
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Re: Anyone have a good chicken and/or shrimp recipe?
I made shrip kung pao the other night... it was super yummy and a weight watchers recipe too!
I'll type it all out if you want that... just let me know!
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| Posted 10/15/06 9:21 AM |
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alnem
This is gonna be a good year!
Member since 2/06 9562 total posts
Name:
Emily
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Re: Anyone have a good chicken and/or shrimp recipe?
Posted by cjb88
I made shrip kung pao the other night... it was super yummy and a weight watchers recipe too!
I'll type it all out if you want that... just let me know!
oooh, that sounds yummy! was it spicy? do you have the recipe??? TIA!!! 
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| Posted 10/15/06 4:55 PM |
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alnem
This is gonna be a good year!
Member since 2/06 9562 total posts
Name:
Emily
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Re: Anyone have a good chicken and/or shrimp recipe?
Posted by kbeana24
Paella
8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.
Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.
wow that sounds good! definitely alot more work than i'm capable of!  I'm gonna save it though! thanks!!!
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| Posted 10/15/06 4:56 PM |
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Lauren
Very Happy!
Member since 10/06 3917 total posts
Name:
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Re: Anyone have a good chicken and/or shrimp recipe?
This is one of my FAVORITE recipes from Cooking Light - I make it at least once a week!
Chicken Français
From
Our Test Kitchens staff loved the subtle hint of lemon in the sauce of this classic French favorite. For a more pronounced lemon flavor, try serving with lemon slices.
3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Combine first 8 ingredients in a shallow dish.
Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.
Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)
NUTRITION PER SERVING
CALORIES 211(30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); PROTEIN 30.3g; CHOLESTEROL 76mg; CALCIUM 70mg; SODIUM 269mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 5g
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| Posted 10/16/06 2:39 PM |
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