Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes

Ready in : 45 mins

If you want to add more gluten free recipes to your repertoire, Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes might be a recipe you should try. This recipe makes 1 servings with 959 calories, 43g of protein, and 49g of fat each. For $8.08 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a main course. Head to the store and pick up ginger, carrots, lemon, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid.

Diets

GLUTEN FREE

Ingredients

butter

2 tbsps

carrots

1 serving

celery

1 serving

chicken stock

1 serving

chicken thighs

1 serving

garlic

1 serving

ginger

0.25 tsp

leeks

1 serving

lemon

1 serving

onions

1 serving

potatoes

1 serving

sesame oil

1 teaspoon

shrimps

6

soy sauce

2 tbsps

thyme

1 serving

white wine

1 serving

wine

1 serving

Cooking in Steps

1
To prepare the cubed potatoes, diced some potatoes and saute them in a pan.

potato

frying pan
2
Let them cook until they are nicely caramelised.
3
Add in some butter to enrich the flavors and sprinkle some seasoning (salt and pepper). When they are about right, add in some thyme for the perfume and color.Tip: Whenever you are using herbs like thyme or basil, it is always best to break the herbs at the point you want to use them, for when you break the herbs, it is at this point that the perfume and aroma is the strongest.Prepare a mirepoix of onions, celery, carrots and leek.

salt and pepper

seasoning

mirepoix

carrot

butter

celery

onion

basil

herbs

thyme

leek
4
Saute the ingredients until the flavors emerge and add a dash of white wine and let the alcohol burn up.

white wine

alcohol
5
Add in sufficient chicken stock until the vegetables are fully covered.Peel the shrimp shells and add in the shells and tails into the mirepoix mix and bring the mixture to a boil, after which let it simmer for about 15-20 minutes. Season the shrimps with pepper, salt and thyme (or tarragon). Set aside.Season some chicken thighs with sesame oil, soy sauce and chinese wine and let it marinate for at least an hour.

chicken thighs

chicken stock

sesame oil

vegetable

soy sauce

mirepoix

tarragon

shrimp

pepper

pasta shells

thyme

salt

wine
6
Heat up a pan with some oil and fry some diced garlic. Put in the chicken skin side down first and let it cook for at least 2 and a half minutes, depending on the thickness of the meat.Flip the chicken thighs over and cook for another 2 minutes or so.

chicken thighs

whole chicken

garlic

meat

cooking oil

frying pan
7
Add in a lemon's worth of lemon juice. Once the chicken is cooked, set aside and let it rest for at least 5 mins.Strain the mirepoix mixture and add in a knob of butter and some flour to thicken the sauce.

lemon juice

mirepoix

whole chicken

butter

all purpose flour

lemon
8
Add some ginger also to give that taste of the orient.In another pan, melt a knob of butter and add in some more garlic and ginger. Once the butter is melted, fry the shrimp for about a min or so each side and remove from the heat.To plate, place the potato cubes first, followed by the chicken thigh and the shrimp right on top. Sauce the mirepoix mixture around the plate.The final plate should be both visually appealing and a nice and refreshingly light alternative to your usual surf and turf.

chicken thighs

mirepoix

butter

garlic

ginger

potato

shrimp

frying pan