Chicken, Sautéed Shrimp, Red Skin potatoes
If you cook the potatoes, chicken and shrimp at the same time, everything will be ready to go into the roasting dish at the same time, then you just add cheese and bake. It’s a great recipe for chilly weeknight evenings when you get home craving something tasty but not wanting to stand over the stove for hours.
INGREDIENTS:
2½ pounds skinless chicken breast
2 bags steamable broccoli florets
8 ounces shredded cheddar cheese
8 ounces shredded Monterey Jack cheese
2 bags peeled raw, extra-large shrimp
3 sticks butter
5 pounds red-skinned potatoes
Oil for sautéing
Salt black pepper, minced garlic, parsley flakes and Old Bay seasoning, to taste
DIRECTIONS:
Season the chicken with salt, pepper and garlic and sauté it in oil until golden.
Chop the chicken into cubes once it’s cooled down a bit.
Meanwhile, cut the potatoes into cubes and boil in water until fork-tender.
Thaw the shrimp, rinse and season with parsley and Old Bay.
Melt a stick of butter in a skillet, add a tablespoon of minced garlic and then add the shrimp.
Cook for 2 minutes per side or until done.
Sprinkle over some parsley.
Spread the potatoes over a roasting pan with a couple of cut up sticks of butter …
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