No wine.
Dave doesn't like the taste of wine, so we kick it to the curb for this recipe! And I forgot to grab the camera for the chicken part, so don't judge!
1/2 pound shrimp, cleaned and pealed. If cooked, this recipe can be made mighty fast!
1/2 pound boneless, skinless chicken breast, sliced thin
1 stick butter
Garlic
Pepper
Parsley
Parmesan Cheese
In separate pot, cook pasta of choice! I was going pasta-free for low-carb so I did spaghetti for Dave...
Melt butter in big frying pan. Shake granulated garlic over the top of the butter. Repeat with parsley. (if using fresh garlic and parsley, use about a teaspoon of minced, fresh garlic, three tablespoons of chopped, fresh parsley)
Toss in chicken. Cook over medium heat, tossing with spoon while chicken cooks and creates a little broth. (If necessary, add a splash of water)
When chicken is cooked, remove with spoon, and throw in the shrimp while ol' Dave and Xavier enjoy a cup of coffee together: (these two are peas in a pod, heaven help the planet!!!)
My chicken, set aside, waitin' for the little shrimp friends to join in the party!
Add about a cup of water to make broth. Heat to almost boiling, cook or heat shrimp, when shrimp is done...
Spoon shrimp, chicken and broth over pasta and enjoy with a generous helping of Parmesan cheese, if desired!
And this is where sheer hunger took over and I forgot the camera again! I did my plate with just shrimp and chicken.... Dave got the whole deal, a big base of pasta, smothered in shrimp and chicken, the BRAT.
I do the chicken first because we have a few folks who don't like seafood, so this way, the chicken broth flavors the shrimp, but we don't have shrimp-taste in the chicken.
Without the pasta, this is a super-low-carb meal and delicious!
With the pasta, it's amazing, too! :)
The hens wanted to wish you a good and bountiful day! Good morning, ladies!
Wait -- do those chickens know what you were cooking up in the kitchen?! Their wide-eyed innocent looks tell me no. :-) Love the pic of the patient men awaiting supper.
ReplyDeleteShh... Kav.... Don't tell! I never eat my chickens, I give them to folks who can't afford to grow chickens once they're not laying often. That way they keep on, keepin' on! And yes, the boneless, skinless breasts are a kitchen favorite!!! Kav, I've made scampi with veggies before, eggplant, artichokes, etc. Love it!
ReplyDeleteOh butter, how I miss you. I may add some sliced olives in with my olive oil.
ReplyDeleteThe grandkidlets are so excited because their cousins just got chicks that will turn into Rhode Island Reds and some sort of blue chicken. Any ideas what they are?
I have all kinds of colors, but none are blue! But we have blue and green eggs from the Aracauna crosses, so that's fun! And pink/beige eggs from some other kind of Aracauna cross, which makes sorting eggs fun!
DeleteI use a lot of olive oil, but I've always felt butter got a bad rap back in the day, and I've never had an issue with it, so I'm real sorry you did, Julie! I've noticed though that doing the 5-10 minutes of exercise 5 or 6 times/day instead of doing a 30 or 40 minute workout, is working much better and it's invigorating! And I can see how that makes perfect sense to the body! Changing things up regularly helps us to keep that activity level high... although my family would be okay if I toned the activity/expectations level down a notch, but who listens to them??? :)
This looks delicious! And kudos for the idea of cooking the chicken separately for the non-seafood lovers (the cretins!). My family is going to love this one :)
ReplyDeleteI get our eggs from a rancher who works with my son. It's a great way to get eggs - I know where they're coming from, he makes a little money, and there's always a surprise inside the carton.
A surprise, because since Easter, someone has been sorting the egg colors in the cartons! I doubt it's our Rancher... Whoever does it has loads of fun. The darker brown eggs are on the left, and the colors gradually lighten to beige, then green/blue-green, then finally a couple white ones on the right.
Some may claim it's segregation, but I don't care. It's a lovely sight early in the morning!
I forgot to say something about the wood! I love that pile, and I'm sure it's all hardwood from the look of it.
DeleteI would seriously contemplate a trip east to buy some of Dave's wood if it wasn't for parasites. States frown on interstate travel of wood (and rightly so!)
Our pile of hardwood is down to a few last bits. We still have plenty of pine, though!
Jan, that's so funny about the eggs! I do them by size, and the white hens lay big eggs... and then we have a few with big brown.... and then there are the "large" egg layers, some white ones and some Aracaunas and some gold Sussex.... So I love that your neighbor's sorter is color-coding the rainbow! Yay for them!
DeleteJan, I've been learning about pine beetles these past weeks, and we've got a stupid borer killing our two walnut trees, so they need to be burned. :( Yes, transporting wood is bad. Can't be having hitchhiking pesties! And yeah, this is all hardwood harvested from farmer's lots/hedgerows, etc. This is the plus of deciduous forest land! If we don't mow, trees grow rampant!
DeleteSounds delish! I've never thought to combine shrimp and chicken (I know, I'm weird). Thanks, Ruthy!
ReplyDelete