Tuesday, September 3, 2013

Dinner for Two- Chicken Marsala with Shrimp Scampi Recipes

I made Chicken Marsala this holiday Monday afternoon with Shrimp Scampi. Both are new recipes for me to try. I decided to make them together since I only bought 1 lb of shrimp and it was recommended to me for the next time I make the shrimp dish to make it with linguine pasta. Despite no pasta to pair it with the shrimp scampi turned out super good! I will definitely make it again and try it on top of pasta next time.  

To help fill our stomachs I decided to pair the shrimp scampi with the chicken Marsala recipe and some rice on the side.  My husband was a big help with getting the mushrooms chopped up. I forgot about the step where I needed to add them into the pan until I read the next line "Add chopped mushrooms and cook for 3 minutes". Oops! I needed them right away and he started chopping. I was very grateful! 

The shrimp scampi was amazingly good. Had a great lemon flavor and was crispy and flavorful! I mixed it together first and then stored it in the fridge till the chicken and rice was close to being done. The shrimp dish only takes about 10 minutes to bake in the oven. 

Shrimp Scampi Prep Time: 10-15 min (if shrimp are already peeled and de-veined) Cook Time: 10-13 min Clean Up: 5 min! (two bowls and the baking dish) 
1 pound of shrimp
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
3/4  of 1 stick of unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed cayenne pepper
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes

1. Butterfly the shrimp pieces and place in a bowl. Add to the bowl: olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Toss gently and let sit in the marinade at room temperature while you mix the bread crumbs in a separate bowl. 
2. In a small bowl, mix softened butter with garlic, shallots, parsley, rosemary, cayenne pepper, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper. 
3. Arrange the shrimp in a baking dish or a gratin dish. Lay them cut side down with the tails curling toward the center of the dish. Pour the marinade over the shrimp that is leftover from inside their bowl. Now spread the butter mixture over the shrimp evenly. 
4. Bake at 425F for 10-13 minutes if you want the top browned broil for 1 minute at the end. 

The dish at the end still has liquid in the bottom but the bread crumbs are crispy and delicious. I imagine this dish would be very good served over a pasta dish. That is what I will try the next time I make this. This time I cooked it with the Chicken Marsala and Rice 

Chicken Marsala Prep Time: 10min Cook Time: 30min Clean Up: 15min
1/2 cup all-purpose flour
1 tablespoon Essence Spice (recipe at end)
2 (6 to 8-ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
4 tablespoons butter
3 cups cubed shiitake mushrooms 
3/4 cup Marsala (a wine you can find at the grocery store, $10 at our local Haggens)
1 cup chicken stock or better than boullion 
Salt and freshly ground black pepper

1. Make Essence Spice first, then heat a large skillet on medium/high heat and add oil until very hot. Add 1 tablespoon of butter right before adding chicken that has been seasoned, see step 2. 
2.On a plate combine the flour and 1 tablespoon of Essence Spice. Coat the outside of the chicken breasts in the seasoned flour mixture, shaking to remove any excess flour.
3. Cook the chicken until golden brown on both sides, for about 3 minutes each side. While the chicken is cooking, cube or slice the mushrooms to your desired size. 
4. Remove the chicken from the pan and place on a plate. Cook the mushrooms with 1 tablespoon of butter added to the cooking pan. Stir frequently and once the mushrooms have browned add the Marsala wine and bring to a boil. When the wine is reduced to half, add the 1 cup of chicken stock to the pan and cook for 3 minutes before lowering the heat to medium and adding the chicken back. Cook until the chicken is done for about 5-6 minutes each side for thicker cuts of chicken. Add the remaining two tablespoons of butter with some salt and pepper to taste. 

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

No comments:

Post a Comment