Garlic Chicken and Shrimp
4 people
00h 20
00h 12
This recipe creates a quick and delicious dinner, made even more satisfying with the combination of proteins.
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Ingredients and Method
Ingredients
- 2 ButcherBox.ca air chilled, boneless skinless chicken breasts
- 1 package ButcherBox.ca Selva Black Tiger or Argentinian reds shrimp, thawed and peeled
- 6 tbsp ButcherBox.ca unsalted grass fed, grass finished butter
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh basil, coarsely chopped
- 1 tbsp fresh parsley, coarsely chopped, plus more for garnish
- 1/2 tsp Kosher salt
- 1/2 tsp Creole seasoning
- 1 cup cooked pasta or rice (or cauli rice)
Method
- Wrapping each chicken breast in plastic wrap individually, gently flatten using the smooth side of a meat mallet, then cut into 1” strips.
- Remove shells and tails from thawed shrimp, rinse under cold water and pat dry with paper towel.
- In a large skillet over medium heat, combine the butter and olive oil and heat until butter is melted.
- Once the butter stops foaming add the garlic, basil, parsley, salt and seasoning. Reduce heat to medium low and add the chicken strips.
- Stir the chicken for about 5 minutes until becoming opaque and almost cooked through. Add the shrimp and cook until fully opaque and pink, stirring constantly, about 3 – 5 minutes.
- Spoon the cooked chicken and shrimp mixture over hot cooked pasta or rice to serve. Sprinkle with freshly chopped parsley, add a lemon wedge – and offer grated parmesan and fresh cracked pepper to your guests.
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