Brandy And Orange Chicken Topped With Stuffed Shrimp Recipe
Ingredients
| STUFFED SHRIMP | ||
| Extra-virgin olive oil | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Celery - 1 rib, finely chopped | ||
| Onion | 1 Small, finely chopped | |
| Red bell pepper | 1/4 To taste | |
| Fresh lump crab meat (available at fresh fish counter) - 6 ounces, drained weight or 2 cans (5 & 1/2 ounces each), drained | ||
| Poultry seasoning | 1/2 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Ground black pepper | 1 To taste | |
| White bread - 2 thin slices, toasted and buttered, then diced | ||
| Parsley - (2 to 3 tablespoons) a handful fresh chopped | ||
| Butter | 3 Tablespoon, melted | |
| Jumbo shrimp - 8, peeled and deveined, tails intact (ask for easy peels at the fish counter) | ||
| CHICKEN | ||
| Chicken breast - 4 pieces boneless, skinless (6 to 8 ounces each) | ||
| Thyme or poultry seasoning - 1 teaspoon ground | ||
| Extra-virgin olive oil - 1 tablespoon | ||
| Shots brandy (about 4 ounces total) - 3 | ||
| Large navel orange zest - of 1 orange | ||
| Parsley sprigs and sliced navel oranges, for garnish | ||
| Salt | To Taste | |
Directions
GETTING READY
1. Preheat oven to 400°F.
MAKING
2. To a small skillet over moderate heat melt butter along with the olive oil and saute celery, onion, and red bell pepper for 5 minutes.
3. Adding the crab season with thyme or poultry seasoning, paprika, salt and pepper.
4. Into the stuffing fold a few handfuls of diced toasted bread add parsley and remove from heat.
5. In a baking dish brush melted butter.
6. Butterfly shrimp by cutting along the deveining line and almost through the shrimps.
7. Place the open butterflied shrimp in your hand, dab with melted butter and place a rounded spoonful of crab stuffing over the shrimp.
8. In the baking dish place the shrimp with the stuffing exposed and the tail upright.
9. Bake in the preheated oven for 6 to 8 minutes or such that the shrimps are pink and firm and stuffing is browned.
10. With poultry seasoning or ground thyme, salt and pepper season chicken breasts.
11. In a second skillet over medium-high heat, cook breasts in olive oil for 5 minutes on each side and remove to a serving plate.
12. To the pan add brandy and cook alcohol off, 1 minute.
13. Then add butter along with orange zest and spoon over the chicken, topping each breast with 2 stuffed shrimp.
SERVING
14. To serve garnish with sliced oranges and parsley sprigs.
1. Preheat oven to 400°F.
MAKING
2. To a small skillet over moderate heat melt butter along with the olive oil and saute celery, onion, and red bell pepper for 5 minutes.
3. Adding the crab season with thyme or poultry seasoning, paprika, salt and pepper.
4. Into the stuffing fold a few handfuls of diced toasted bread add parsley and remove from heat.
5. In a baking dish brush melted butter.
6. Butterfly shrimp by cutting along the deveining line and almost through the shrimps.
7. Place the open butterflied shrimp in your hand, dab with melted butter and place a rounded spoonful of crab stuffing over the shrimp.
8. In the baking dish place the shrimp with the stuffing exposed and the tail upright.
9. Bake in the preheated oven for 6 to 8 minutes or such that the shrimps are pink and firm and stuffing is browned.
10. With poultry seasoning or ground thyme, salt and pepper season chicken breasts.
11. In a second skillet over medium-high heat, cook breasts in olive oil for 5 minutes on each side and remove to a serving plate.
12. To the pan add brandy and cook alcohol off, 1 minute.
13. Then add butter along with orange zest and spoon over the chicken, topping each breast with 2 stuffed shrimp.
SERVING
14. To serve garnish with sliced oranges and parsley sprigs.
Chef
