Spanish chicken and shrimp
0
- Prep Time5 min
- Total Time5 min
- Makes2 to 3 servings
Ingredients
1/2 340-g pkg frozen shrimp, peeled, preferably uncooked
1 skinless, boneless chicken breast
1 large tomato
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp cayenne pepper
olive oil
4 garlic cloves, minced, or 2 1/2 tsp bottled minced garlic
Instructions
Place frozen shrimp in a sieve and rinse under cold running water to remove any ice crystals. Pat dry with paper towels. Slice chicken into thin bite-size strips. Coarsely chop tomato. Measure paprika, garlic powder, oregano, salt and cayenne into a small bowl.
Lightly coat a large, wide frying pan with oil, then set over medium-high heat. When hot, add chicken to pan. Stir constantly until chicken is light golden, about 2 minutes. Add shrimp. Sprinkle with seasonings. Stir-fry 1 minute for cooked shrimp or 2 minutes for uncooked shrimp, until they turn pink. Add tomato and garlic. Stir gently until tomato is hot but still holds its shape, 2 to 3 minutes. Spoon over rice or noodles and garnish with fresh sprigs of basil or coriander.
Nutrition (per serving)
Calories 134, Protein 22.7g, Carbohydrates 5.8g, Fat 2g, Fibre 1.2g.
Undertones of smoky paprika and garlic give this speedy dish full-bodied flavour. Have your rice or pasta almost ready before starting to cook.
Tomorrow's lunch
Stir leftover shrimp-and-chicken mixture into a pasta salad, or coarsely chop and stir with mayonnaise and green onions for a sandwich or wrap. If already mixed with pasta or rice, add a little olive oil for a cold salad.
