Chicken & Shrimp in Scallop Shells Recipe
Summary
MethodBlended
Ingredients
| Chicken breast | 1 | |
| Vegetable oil | 4 Tablespoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Deviled ham | 1 Can (10oz) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Mushrooms | 1 Can (10oz) | |
| Worcestershire sauce | 1 Teaspoon | |
| Shrimps | 1 pound, deveined | |
| Chopped parsley | ||
Directions
1. Pull skin from chicken breast; cut meat from bones in two large pieces, then cut into 1-inch pieces.
2. Brown in 2 tablespoons of the vegetable oil in a medium-size frying pan; sprinkle with monosodium glutamate; cover. Cook slowly 15 minutes, or until tender.
3. While chicken cooks, saute onion and garlic until soft in remaining 2 tablespoons vegetable oil in a second medium-size frying pan; blend in flour; cook, stirring constantly, until bubbly.
4. Blend in deviled ham, then stir in tomatoes, mushrooms and their liquid, and Worcestershire sauce. Cook, stirring constantly, until mixture thickens and boils 1 minute; remove chicken from its frying pan with a slotted spoon and stir into sauce.
5. Stir shrimps into chicken drippings in frying pan; cook slowly, turning once, 10 minutes, or until tender. Stir into sauce mixture.
6. Spoon into scallop shells, a chafing dish or a keep-hot server; sprinkle with chopped parsley.
2. Brown in 2 tablespoons of the vegetable oil in a medium-size frying pan; sprinkle with monosodium glutamate; cover. Cook slowly 15 minutes, or until tender.
3. While chicken cooks, saute onion and garlic until soft in remaining 2 tablespoons vegetable oil in a second medium-size frying pan; blend in flour; cook, stirring constantly, until bubbly.
4. Blend in deviled ham, then stir in tomatoes, mushrooms and their liquid, and Worcestershire sauce. Cook, stirring constantly, until mixture thickens and boils 1 minute; remove chicken from its frying pan with a slotted spoon and stir into sauce.
5. Stir shrimps into chicken drippings in frying pan; cook slowly, turning once, 10 minutes, or until tender. Stir into sauce mixture.
6. Spoon into scallop shells, a chafing dish or a keep-hot server; sprinkle with chopped parsley.
Chef
