Wednesday, April 28, 2010

Scarlet Chicken with Lemon-Dill Shrimp and Hash Browns

Another addition to the string of gluten-free recipes I've been doing for the past few months. This one is pretty easy, just take care to allow enough time for the hash browns to cook, and also not to put the shrimp on the heat prematurely.

Why hash browns, you ask? All I can say is that they sounded good, and I was not in the mood for roasted or baked potatoes. Further, I have had an over-supply of potatoes lately, so I was looking to use them somehow.


As always, adjust ingredients to the proportions you need. This feeds one person.

INGREDIENTS

1 medium potato (white or russet will work)
1 medium chicken breast or thigh
4-6 regular (not jumbo) shrimp
1 red bell pepper, chopped julienne-style
1 white onion
3 cloves garlic
1/2 lemon
1 Tbsp chopped dill
Crumbled feta (to top shrimp)
Salt and pepper (for seasoning chicken and potatoes)
1 tsp crushed red pepper
2 tbsp olive oil
1 tsp grated nutmeg
1/4 cup white wine
Several springs of flat leaf parsley, chopped (for garnish)

All RIGHT. Mix up a double vodka and cranberry, put on some tunes and let's do this thing ...

First, prep the ingredients. Chop onion, julienne 1/4 to 1/2 of the red pepper and mince garlic. Cut potato into chunks and either shred in a food processor or with a grate. Chop dill and parsley. Peel shrimp if necessary, and toss in a bowl with the dill and juice of the lemon. Cut chicken into chunks, seasoning with the nutmeg as well as salt and pepper to taste. Ready the wine and feta.

Combine shredded potato with 1/4 cup onion, crushed red pepper, and a dash of salt and pepper. On a flat cooking surface (skillet, griddle, etc.), melt 1/2 tbsp butter on medium-high. Spread around with a WOODEN spoon, then place potato mixture on it, spreading around into one or more 'patties.' Allow the bottom to cook while working on the rest of the meal, flipping when it browns. All in all, it will take about 20-25 minutes.















While the potatoes get going, pour 1 tbsp olive oil into a skillet and rise to medium heat. Add 1/4 cup onions and 2 cloves of the minced garlic. Stir occasionally, just long enough for the onions to begin releasing their sweetness, about 4 minutes. Add the red pepper and stir together, letting the flavors coalesce for 2 minutes or so. Add chicken and allow to cook for 5-7 minutes, stirring occasionally. Then, add white wine. Stir mixture occasionally and let cook down.



















While the chicken and hash browns are doing their thing, add 1 tbsp olive oil and the rest of the garlic to another skillet on medium heat. When the garlic becomes fragrant (but not to the point of browning), add the shrimp. Stir occasionally. The shrimp will cook fast, in about 5 minutes.

Keep an eye on the chicken mixture as it cooks down, and also on the hash browns after flipping them. Ideally, everything should finish at around the same time. When it does, plate the food, sprinkle parsley garnish around and top shrimp with crumbled feta. Pour yourself a glass of cold white wine. Enjoy!

Tonight's music: Tango in the Night by Fleetwood Mac, Girl Bros. by Wendy and Lisa

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