Chicken With Shrimp And Spinach
This is a simple dish that somehow gives the impression of complexity. It also somehow gets past a dislike I have for poultry and seafood brought together. The idea came from Chef George Rhode IV, from back in the days when he ran his own restaurant. He began his career cooking at K-Paul’s, and was the first of many young chefs inspired by Chef Paul Prudhomme who went out on his own. He’s a successful corporate and consulting chef now.
- 4 chicken breasts, skin and bones removed
- Creole seasoning
- 2 Tbs. olive oil
- 1 10-oz bag fresh spinach, picked of large stems
- 8 shrimp, 16-20 count (medium-large), peeled and deveined
- 1 Tbs. olive oil
- 1 Tbs. butter, softened
- 1 tsp. chopped fresh garlic
- 1 French shallot, chopped
- 1/2 cup heavy whipping cream
- 1 stick softened butter
- Juice of 1/2 lemon
- 1/4 tsp. salt
- 1/8 tsp. black pepper
1. Sprinkle the chicken lightly with Creole seasoning. Brush the chicken with olive oil and broil it in a preheated broiler for about ten minutes, turning once. Keep warm.
2. Steam the spinach in a steamer basket (preferred) or in a covered saucepan on low heat with all the water that clings to the leaves. Remove the spinach after about two minutes and reserve.
3. In a skillet over medium heat, heat one tablespoon of olive oil, the butter and the garlic until fragrant. Add the shrimp cook for about three minutes, until pink all over. Remove from the pan and keep warm.
4. Without wiping out the skillet, cook the shallots until they become translucent. Add the cream and reduce by about half.
5. In a second skillet, heat the butter and whisk in the lemon juice. Carefully whisk in the cream sauce until combined. Add salt and pepper to taste.
6. Place the spinach on the plate and top with a bit of the sauce. Place a chicken breast atop the spinach and moisten with a little more sauce. Divide the shrimp among the plates, just touching the sauce.