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Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes

 
One serving costs about $7.6 One serving costs about $7.6 One serving costs about $7.6

$7.60 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

Oriental Surf and Turf - Chicken and Shrimp With Cubed Potatoes might be just the main course you are searching for. This gluten free recipe serves 1 and costs $7.6 per serving. One serving contains 946 calories, 38g of protein, and 49g of fat. This recipe from Foodista has 1 fans. If you have butter, potatoes, wine, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Try Surf and Turf for Two, Surf & Turf, and Scampi Surf And Turf for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
some
some carrots
carrots
some
some celery
celery
some
some chicken stock
chicken stock
some
some chicken thighs
chicken thighs
some
some garlic
garlic
0.25 tsps
0.25 tsps ginger
ginger
some
some leeks
leeks
some
some lemon
lemon
some
some onions
onions
some
some potatoes
potatoes
1 tsp
1 tsp sesame oil
sesame oil
6
6  shrimps
shrimps
2 Tbsps
2 Tbsps soy sauce
soy sauce
some
some thyme
thyme
some
some white wine
white wine
some
some wine
wine
2 Tbsps butter
2 Tbsps
butter
some carrots
some
carrots
some celery
some
celery
some chicken stock
some
chicken stock
some chicken thighs
some
chicken thighs
some garlic
some
garlic
0.25 tsps ginger
0.25 tsps
ginger
some leeks
some
leeks
some lemon
some
lemon
some onions
some
onions
some potatoes
some
potatoes
1 tsp sesame oil
1 tsp
sesame oil
6  shrimps
6
shrimps
2 Tbsps soy sauce
2 Tbsps
soy sauce
some thyme
some
thyme
some white wine
some
white wine
some wine
some
wine

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. To prepare the cubed potatoes, diced some potatoes and saute them in a pan. Let them cook until they are nicely caramelised. Add in some butter to enrich the flavors and sprinkle some seasoning (salt and pepper). When they are about right, add in some thyme for the perfume and color.
  2. Tip: Whenever you are using herbs like thyme or basil, it is always best to break the herbs at the point you want to use them, for when you break the herbs, it is at this point that the perfume and aroma is the strongest.
  3. Prepare a mirepoix of onions, celery, carrots and leek. Saute the ingredients until the flavors emerge and add a dash of white wine and let the alcohol burn up. Add in sufficient chicken stock until the vegetables are fully covered.
  4. Peel the shrimp shells and add in the shells and tails into the mirepoix mix and bring the mixture to a boil, after which let it simmer for about 15-20 minutes. Season the shrimps with pepper, salt and thyme (or tarragon). Set aside.
  5. Season some chicken thighs with sesame oil, soy sauce and chinese wine and let it marinate for at least an hour. Heat up a pan with some oil and fry some diced garlic. Put in the chicken skin side down first and let it cook for at least 2 and a half minutes, depending on the thickness of the meat.
  6. Flip the chicken thighs over and cook for another 2 minutes or so. Add in a lemon's worth of lemon juice. Once the chicken is cooked, set aside and let it rest for at least 5 mins.
  7. Strain the mirepoix mixture and add in a knob of butter and some flour to thicken the sauce. Add some ginger also to give that taste of the orient.
  8. In another pan, melt a knob of butter and add in some more garlic and ginger. Once the butter is melted, fry the shrimp for about a min or so each side and remove from the heat.
  9. To plate, place the potato cubes first, followed by the chicken thigh and the shrimp right on top. Sauce the mirepoix mixture around the plate.
  10. The final plate should be both visually appealing and a nice and refreshingly light alternative to your usual surf and turf.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.17
Ingredient
2 tablespoons butter
some carrots
some celery
some chicken stock
some chicken thighs
some garlic
some lemon
some onions
1 teaspoon sesame oil
6 shrimps
2 tablespoons soy sauce
some thyme
some white wine
some wine
Price
$0.24
$0.11
$0.41
$0.77
$0.75
$0.07
$0.03
$0.12
$0.10
$0.12
$0.24
$0.05
$1.99
$2.16
$7.17

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
915k Calories
32g Protein
48g Total Fat
35g Carbs
18% Health Score
Limit These
Calories
915k
46%

Fat
48g
75%

  Saturated Fat
20g
131%

Carbohydrates
35g
12%

  Sugar
14g
16%

Cholesterol
187mg
63%

Sodium
2798mg
122%

Alcohol
30g
170%

Get Enough Of These
Protein
32g
64%

Vitamin A
12047IU
241%

Vitamin B3
12mg
60%

Vitamin B6
1mg
52%

Manganese
0.91mg
45%

Vitamin K
47µg
45%

Phosphorus
438mg
44%

Potassium
1440mg
41%

Selenium
28µg
41%

Vitamin B2
0.6mg
35%

Magnesium
108mg
27%

Folate
90µg
23%

Vitamin C
18mg
22%

Iron
3mg
22%

Fiber
5g
21%

Vitamin B1
0.31mg
20%

Vitamin B5
1mg
20%

Copper
0.38mg
19%

Zinc
2mg
19%

Calcium
148mg
15%

Vitamin B12
0.77µg
13%

Vitamin E
1mg
12%

Vitamin D
0.53µg
4%

covered percent of daily need

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