Food recipes
Chicken and Shrimp
Chicken and Shrimp
Ingredients:
16 large shrimp, peeled and deveined
¼ cup cornstarch
½ cup vegetable oil
4 cups cooked white rice
Directions:
1. Do ahead: Make the curry sauce. Heat the chili oil in a large skillet over
medium heat and add the onion, garlic, and ginger. Sauté until soft, then add the
chicken broth, the salt and pepper and the spices; stir well to combine all the
ingredients. Simmer for about 5 minutes, then add the coconut milk and bring to a
quick boil. Reduce the heat and simmer until the sauce thickens, about 20
minutes.
2. Do ahead: Very lightly steam or microwave the carrots, zucchini, and frozen
peas, then drain and add to the curry sauce. Simmer until the vegetables are
tender. Cover and refrigerate until ready to use. Gently reheat before using.
3. Do ahead: Make the peanut sauce. In a small saucepan over medium-low heat,
combine the peanut butter, sugar, soy sauce, lime juice, rice wine vineger, chili
oil, and 2 tablespoons water. Stir to combine, then let the mixture come to a low
simmer. Remove from the heat, cover the pan, and let cool. The mixture can be
refrigerated until ready to use, but should be brought back to room temperature
first and then gently reheated.
4. Do ahead: Toast the coconut in an oven preheated to 300°F. Spread the flakes
on a baking sheet and toast carefully, stirring every 10 minutes, until lightly and
evenly browned. Let cool completely before storing in a resealable plastic bag or
covered container.
5. Coat the chicken and shrimp with the cornstarch. In a large skillet or wok, heat
the oil and sauté the chicken first, until cooked almost all the way through, and
then the shrimp, stir-fried until pink. Drain the chicken and shrimp on paper
towels.
6. Divide the rice into 4 small bowls. Mound a bowl of the hot steamed rice onto
each serving plate by inverting the bowl onto the center of the plate and then
gently removing it. Spoon some of the chicken and shrimp around the rice on each
plate and spoon some of the warm curry sauce over them, being careful not to get
any on the rice.
7. Lightly spoon the peanut sauce over the dish, mostly on the rice, and garnish
the rice with a pinch of the parsley, a bit of chopped peanuts, and a few of the
julienned green onions. Finish with the toasted coconut sprinkled over the
chicken and shrimp.
Serves 4
AT-HOME COST: $9
The Cheesecake Factory was started by Evelyn Overton in 1949 as a small-
scale bakery operated out of her family’s basement in Detroit. Today it’s a
major chain and has much more on the menu than just cheesecake.
chicken madeira
Ingredients:
16 large shrimp, peeled and deveined
¼ cup cornstarch
½ cup vegetable oil
4 cups cooked white rice
Directions:
1. Do ahead: Make the curry sauce. Heat the chili oil in a large skillet over
medium heat and add the onion, garlic, and ginger. Sauté until soft, then add the
chicken broth, the salt and pepper and the spices; stir well to combine all the
ingredients. Simmer for about 5 minutes, then add the coconut milk and bring to a
quick boil. Reduce the heat and simmer until the sauce thickens, about 20
minutes.
2. Do ahead: Very lightly steam or microwave the carrots, zucchini, and frozen
peas, then drain and add to the curry sauce. Simmer until the vegetables are
tender. Cover and refrigerate until ready to use. Gently reheat before using.
3. Do ahead: Make the peanut sauce. In a small saucepan over medium-low heat,
combine the peanut butter, sugar, soy sauce, lime juice, rice wine vineger, chili
oil, and 2 tablespoons water. Stir to combine, then let the mixture come to a low
simmer. Remove from the heat, cover the pan, and let cool. The mixture can be
refrigerated until ready to use, but should be brought back to room temperature
first and then gently reheated.
4. Do ahead: Toast the coconut in an oven preheated to 300°F. Spread the flakes
on a baking sheet and toast carefully, stirring every 10 minutes, until lightly and
evenly browned. Let cool completely before storing in a resealable plastic bag or
covered container.
5. Coat the chicken and shrimp with the cornstarch. In a large skillet or wok, heat
the oil and sauté the chicken first, until cooked almost all the way through, and
then the shrimp, stir-fried until pink. Drain the chicken and shrimp on paper
towels.
6. Divide the rice into 4 small bowls. Mound a bowl of the hot steamed rice onto
each serving plate by inverting the bowl onto the center of the plate and then
gently removing it. Spoon some of the chicken and shrimp around the rice on each
plate and spoon some of the warm curry sauce over them, being careful not to get
any on the rice.
7. Lightly spoon the peanut sauce over the dish, mostly on the rice, and garnish
the rice with a pinch of the parsley, a bit of chopped peanuts, and a few of the
julienned green onions. Finish with the toasted coconut sprinkled over the
chicken and shrimp.
Serves 4
AT-HOME COST: $9
The Cheesecake Factory was started by Evelyn Overton in 1949 as a small-
scale bakery operated out of her family’s basement in Detroit. Today it’s a
major chain and has much more on the menu than just cheesecake.
chicken madeira
Printed from https://recipe.bluelayer.org/recipe/68955/chicken-and-shrimp