Name: Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes
Prep time: 20 min
Cook time: 27 min
Total time: 45 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 2 tbsps butter; 1 serving carrots; 1 serving celery; 1 serving chicken stock; 1 serving chicken thighs; 1 serving garlic; 0.25 tsp ginger; 1 serving leeks; 1 serving lemon; 1 serving onions; 1 serving potatoes; 1 teaspoon sesame oil; 6 shrimps; 2 tbsps soy sauce; 1 serving thyme; 1 serving white wine; 1 serving wine

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Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes Recipe — Recipes Zone

Method

9 steps · 45 min

01
Cook the Potatoes
Dice the potatoes and sauté them in a pan. Let them cook until they're nicely caramelized. Add 2 tablespoons butter, then season with salt and pepper. When they're almost done, add some thyme, breaking the leaves to release their aroma.
02
Start the Mirepoix
Prepare a mirepoix by dicing onions, celery, carrots, and leek. Sauté them in a pan until they soften and their aromas open up. Add a dash of white wine and let the alcohol cook off.
Pour in enough chicken stock to cover the vegetables. Peel the shrimp, setting the meat aside, and add the shells and tails to the mirepoix mix. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes to build a flavorful base.
03
Season the Shrimp
Season the peeled shrimp with pepper, salt, and thyme (or tarragon). Set them aside for later.
04
Marinate the Chicken
Season the chicken thighs with sesame oil, soy sauce, and Chinese wine. Let them marinate for at least 1 hour.
05
Cook the Chicken
Heat a pan with some oil and fry the diced garlic until fragrant. Place the chicken thighs skin-side down first and let them cook for at least 2 and a half minutes, or longer depending on the thickness of the meat, until the skin is golden and crisp. Flip the chicken thighs over and cook for another 2 minutes or so on the other side.
06
Rest the Chicken
Squeeze in the juice from one lemon. Once the chicken is cooked through, remove it from the pan and let it rest for at least 5 minutes.
07
Thicken the Sauce
Strain the mirepoix mixture, discarding the solids. Return the liquid to a clean pan, then whisk in a knob of butter and some flour to thicken the sauce. Stir in some ginger for a subtle aromatic note.
08
Sear the Shrimp
In another pan, melt a knob of butter and add some more diced garlic and ginger. Once the butter is melted and fragrant, add the seasoned shrimp and fry for about 1 minute or so on each side, until they turn opaque and pink. Remove them from the heat immediately to avoid overcooking.
09
Plate the Dish
To plate, arrange the potato cubes first, then place a chicken thigh on top, followed by the seared shrimp. Spoon the mirepoix sauce generously around the plate.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	1,074kcal	54%
Fat	49g	70%
Carbohydrate	61g	23%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens6 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Crustaceans	Contains

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Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes Recipe

About this recipe

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Method

Cook the Potatoes

Start the Mirepoix

Season the Shrimp

Marinate the Chicken

Cook the Chicken

Rest the Chicken

Thicken the Sauce

Sear the Shrimp

Plate the Dish

Nutrition

Allergens

Reviews

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