Posted in Fish, Main Courses, Poultry, Shrimp, Vegetables

Chicken and shrimp skillet

I worked all day and didn’t prepare in advance so I needed something that I could put together with ingredients that I ususally keep in the house. Here’s a fairly quick and easy meal:

Chicken and Shrimp Skillet
Serves 4
5 boneless/skinless chicken breasts – cut into pieces
1 onion – chopped
2 ribs celery – chopped
¼ cup white wine
1 can (28 ounces) diced tomatoes
1 ½ teaspoons BBQ seasoning
½ teaspoon Chipotle seasoning
½ teaspoon Cajun seasoning
½ pound shrimp
1 can (15.5 ounces) black beans – drained and rinsed
1 cup corn
2 cups cooked rice
1. Heat large skillet on medium high heat and spray with cooking spray. Add chicken and sauté until browned. Remove chicken, cover and set aside.
2. Reduce heat to medium and add onion and sauté until softened then add celery and sauté for an additional 5 minutes. Add wine, scraping the bottom of the pan and cook until all of the liquid is absorbed.
3. Increase heat to medium and add back the chicken, tomatoes, BBQ seasoning, Chipotle seasoning and Cajun seasoning. Bring the mixture to a boil then lower the heat and simmer for about 15 minutes.
4. Add shrimp, black beans and corn and simmer until the shrimp has turned pink.
5. Serve with cooked rice.
NOTE: If you do not have the spices readily available in the house, you can substitute the BBQ seasoning with chili powder and Tabasco sauce for the Chipotle seasoning (but reduce to only a few drops of sauce).

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