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Chicken And Shrimp In Red Wine Sauce Recipe
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Broiler fryer chicken||3 Pound, cut up|
|Canned tomato sauce||8 Ounce (1 Can)|
|Rose wine||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Italian seasoning||1⁄2 Teaspoon|
|Raw shrimp||1 Pound, shelled and deveined (Fresh / Frozen, Defrosted)|
Serving size: Complete recipe
Calories 4279 Calories from Fat 2319
% Daily Value*
Total Fat 258 g396.5%
Saturated Fat 68.1 g340.5%
Trans Fat 0 g
Cholesterol 1710 mg
Sodium 4162.7 mg173.4%
Total Carbohydrates 112 g37.2%
Dietary Fiber 11 g44.1%
Sugars 53 g
Protein 356 g712.3%
Vitamin A 172.9% Vitamin C 180.2%
Calcium 66.6% Iron 175.1%
*Based on a 2000 Calorie diet
Micro wave at HIGH (100%) until onion is tender-crisp, 3 to 5 minutes.
Stir in remaining ingredients except shrimp.
Microwave at MEDIUM-HIGH (70%) until chicken next to bone is not pink, 24 to 29 minutes, turning and rearranging chicken pieces after half the cooking time.
Remove chicken pieces and place in serving dish.
Cover; set aside.
Add shrimp to wine sauce.
Micro wave at HIGH (100%) until shrimp turns pink (do not overcook or shrimp will become tough), 3 to 4 minutes, stirring after half the cooking time.
Skim any fat from surface of sauce.
Pour shrimp sauce over chicken pieces.