It’s Tasty Tuesday! A weekly feature where every Tuesday we share a weight loss surgery friendly recipe for you to enjoy!
Grilled Chicken and Shrimp
Yields 8 servings
4 chicken breasts, boneless and skinless
1/2 tsp. poultry seasoning
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/4 tsp. onion powder
1 tbsp. garlic powder
4 tbsp. butter
1/2 pint heavy cream
1/2 cup chicken broth
1 tbsp. olive oil
3/4 cup white wine
8 large shrimp
Grated romano cheese, for garnish
1.) In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder and garlic powder. Divide spice mixture in half.
2.) In a small skillet, melt butter over low heat. Add cream, broth and 1/2 of spice mixture. Stir together; let thicken and reduce into sauce and set aside.
3.) Preheat grill to high heat.
4.) In a large skillet, heat oil over medium-high heat. Add wine and chicken breasts; saute with remaining half of spice mixture about 8-10 minutes each side or until cooked through and juices run clear. Remove from heat and set aside.
5.) Lightly oil grill grates. Place shrimp on hot grill and cook for 3-4 minutes or until cooked through.
6.) Serve each chicken breast topped with a grilled shrimp and covered with cream sauce. Garnish with romano cheese.
Nutritional Facts: Per Serving (excluding unknown items); 446 Calories, 32g Fat (67.6% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 158mg Cholesterol; 219mg Sodium
Recipe adapted by: Dick Stucki, “Cookin’ For Weight Loss Surgery Patients” Photo Credit: Unknown