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Brandy And Orange Chicken Topped With Stuffed Shrimp

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Ingredients
For stuffed shrimp
  Extra virgin olive oil 1 Tablespoon, once around the pan
  Extra-virgin olive oil 1 Tablespoon (To Swirl Once Around The Pan)
  Butter 2 Tablespoon
  Celery rib 1 , finely chopped
  Onion 1 Small, finely chopped
  Red bell pepper 1⁄4 , finely chopped
  Fresh lump crab meat/2 cans of 5 & 1/2 ounce each 6 Ounce, drained (Drained Weight, Available At Fresh Fish Counter)
  Fresh lump crab meat 6 Ounce (Drained Weight / 2 Cans, 5 1/2 Ounces Each , Drained)
  Poultry seasoning/Thyme 1⁄2 Teaspoon, ground (Eyeball It)
  Ground thyme/Poultry seasoning 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Sweet paprika 1 Teaspoon
  Freshly ground black pepper To Taste
  Thin white bread slices 2 , toasted and buttered, then diced
  Chopped fresh parsley 3 Tablespoon (1 Handful)
  Fresh chopped parsley 3 Tablespoon (Use About A Handful)
  Butter 3 Tablespoon, melted
  Jumbo shrimp 8 , peeled and deveined, tails intact (Ask For Easy Peels At The Fish Counter)
For chicken
  Boneless skinless chicken breast 32 Ounce (4 Pieces, 8 Ounces Each)
  Ground thyme/Poultry seasoning 1 Teaspoon
  Extra virgin olive oil 1 Tablespoon
  Poultry seasoning/Thyme 1 Teaspoon, ground
  Extra-virgin olive oil 1 Tablespoon
  Brandy 4 Ounce (3 Shots)
  Navel orange 1 Large (Use Zest)
  Parsley sprigs 4 (For Garnish)
  Orange zest 1 Large (Use 1 Navel Orange Peel)
  Navel orange slices 4 (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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Dish: 
Stuffing
Interest: 
Holiday, Gourmet
Ingredient: 
Shrimp
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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