Chicken And Shrimp
A hearty and flavorful dish combining tender chicken and succulent shrimp in a rich tomato and port wine sauce. Perfect for family dinners or entertaining guests, this recipe offers a harmonious blend of savory, fruity, and herbal notes that appeal to seafood and poultry lovers alike.
Ingredients
Instructions
- In a large frying pan, brown the chicken breasts and chopped onion in olive oil.
- When browned, add port wine, tomato sauce, parsley flakes, dried basil, salt, and pepper.
- Cover and simmer for about 45 minutes until the chicken is tender.
- Add the cleaned and deveined shrimp, and simmer for about ten minutes longer.
- Serve the chicken and shrimp over rice.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken in a mixture of olive oil, salt, pepper, and your favorite herbs for a few hours before cooking. If Port wine is unavailable, a dry red wine or even a splash of balsamic vinegar can work well as a substitute. Ensure the shrimp are fresh and deveined properly for the best texture in the dish.
Serving Suggestions
Serve the chicken and shrimp over a bed of fluffy rice or alongside a fresh salad for a balanced meal. This dish pairs beautifully with Chicken Rice Pilaf, which adds a delightful texture and flavor contrast. For a complete Mediterranean experience, consider adding a side of crusty bread to soak up the sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid overheating, as this can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Shrimp contains roughly 354 calories, with 26g protein, 27g carbohydrates, and 14g fat. It is an excellent source of protein (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2305mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just be sure to thaw them completely before adding to the dish. Thaw overnight in the refrigerator or place them in a bowl of cold water for quicker thawing. This ensures even cooking and prevents the shrimp from becoming rubbery.
What can I substitute for Port wine?
If you don't have Port wine, consider using a dry red wine or even a mixture of grape juice and vinegar as a non-alcoholic alternative. The goal is to maintain the balance of sweetness and acidity that Port wine provides, enhancing the overall flavor of the dish.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce into the sauce while it simmers. You could also serve with a side of spicy salsa or a sprinkle of cayenne pepper on top before serving for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).