Grilled Supreme Chicken Breast with Skewered Shrimp
 
Ingredients:  
8 x 21/25 Ocean Jewel Shrimp, Raw, Tail-on (Vannamei White or Black Tiger shrimp) (defrosted)
2 x 6 oz Skinless and boneless chicken breasts
2 oz Sweet Thai chili sauce
1/2 Mango (sliced)
2 oz Vegetable oil
1 Lime (for garnish)
1/2 cup Basmati rice (rinsed in cold water)
1 cup Chicken stock
1 Bay leaf
1 tsp Lemon zest
1 tsp Lemon juice
2 tsp Olive oil
1 tsp Cilantro
1 tbsp Onions (diced)
1 tsp Garlic (chopped)
Salt and pepper to taste
 
DIRECTIONS:

Lemon Basmati Rice Pilaf:

1. In a pot with lid (on medium-high heat) add olive oil, onions and garlic. Sauté for about a minute.

2. Add rice and bay leaf and sauté for an additional minute or so.

3. Add chicken stock and bring to a boil.

4. Cover and simmer for about 15 minutes or until liquid is absorbed.

5. Fold in lemon zest, lemon juice and cilantro. Season to taste.

6. Set aside and keep warm.

Skewered Shrimp and Chicken:

1. Season chicken breasts with salt and pepper and a small amount of vegetable oil.

2. Set chicken breasts on grill (medium-high heat), and cook about 8 minutes per side.

3. Brush on the sweet Thai chili sauce. Close lid and let the glaze bake on for about 2-3 minutes. Watch your heat, to ensure breasts are not charred.

4. Season Ocean Jewel Shrimp with salt and pepper, a pinch of sugar and a little oil. Skewer shrimp on pre-soaked, wooden skewers, 4 shrimp per skewer.

5. Place on grill for about 2 minutes per side.

6. Using dinner plates, place the lemon basmati rice pilaf on the centre of each plate. Place the glazed chicken breast on the rice pilaf and add the shrimp skewer on top. Garnish with sliced mango, fresh lime and any green herb for colour.

7. Serve






Quantity Item Your cost
8 x 21/25 Ocean Jewel Shrimp, Raw, Tail-on (Vannamei White or Black Tiger shrimp) (defrosted) $
2 x 6 oz Skinless and boneless chicken breasts $
2 oz Sweet Thai chili sauce $
1/2 Mango (sliced) $
2 oz Vegetable oil $
1 Lime (for garnish) $
1/2 cup Basmati rice (rinsed in cold water) $
1 cup Chicken stock $
1 Bay leaf $
1 tsp Lemon zest $
1 tsp Lemon juice $
2 tsp Olive oil $
1 tsp Cilantro $
1 tbsp Onions (diced) $
1 tsp Garlic (chopped) $
Salt and pepper to taste $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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