The Heist by Janet Evanovich and Lee Goldberg & Chicken and Shrimp Skillet Dinner

“Nick was barbecuing shrimp and chicken on the built-in grill that sat beside a fully stocked minibar and a sink, all within serving reach of the aft dinette area.” ~The Heist by Janet Evanovich and Lee Goldberg

Chicken and Shrimp Skillet Dinner


1/2 pound chicken, sliced thin

1 pound (16-20) extra-large shrimp, cleaned

2 tablespoons olive oil

1 tablespoon unsalted butter

1 cup diced white onion

2 cloves garlic, chopped

3/4 cup short grain white rice, rinsed

3 cups chicken stock

Salt and pepper

Fresh parsley, for garnish

Lemon slices, for garnish

  1. Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
  2. In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through.
  3. Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
  4. Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
  5. After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
  6. Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
  7. Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.

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