Sauteed Shrimp With a Lemon-Wine Sauce Over Grilled Chicken and Roasted Veggies

21 05 2013

There’s something about topping meat with shrimp that makes the meal feel fancier. I don’t know if it’s just because we’re used to paying more for surf n’ turf or that the combo of seafood and meat has a higher perceived value when we dine in a restaurant. But either way, topping this simple grilled chicken with shrimp and a tasty sauce really took this dinner up a notch!

Sauteed Shrimp Over Grilled Chicken and Roasted Veggies

Sauteed Shrimp With a Lemon-Wine Sauce Over Grilled Chicken and Roasted Veggies

The following serves 2 (compliments of This Girl):

  • 2 boneless, skinless chicken breasts
  • Two handfuls frozen shrimp (about 8 per person), thawed
  • 1 sweet potato, cut into rounds
  • Half a red onion, sliced
  • 2 cups or so of green beans, ends trimmed
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Dried basil and parsley
  • Red pepper flakes
  • Couple cloves of garlic, minced
  • Zest and juice of 1 lemon
  • Dry white wine
  • Butter (or butter substitute)
  • Fresh parsley

Preheat oven to 400 degrees. Also, preheat grill to medium-high heat.

Season chicken with salt, pepper, garlic powder, dried basil, dried parsley and red pepper flakes to taste. Top with lemon zest and drizzle with olive oil. Let marinate in the fridge until you’re ready to grill.

In a large bowl, combine sweet potatoes, onion and green beans and toss with a little olive oil, salt, pepper and garlic powder. Spread evenly in one layer on a non-stick baking sheet (sprayed with non-stick spray). Roast in the oven until sweat potatoes are fork tender and start to brown. About 20 minutes. Once done, remove the veggies and finish with a little kosher salt.

Grill the chicken about 5-6 minutes per side until juices run clear. Remove from grill, cover with foil, and let rest 5 minutes.

While the chicken is resting, cook the shrimp. Melt a Tbsp or so of butter (or butter substitute) in a medium skillet over medium-high heat. Add garlic and cook for a minute. Next add the shrimp and the juice of the lemon you zested. Saute, tossing occasionally until shrimp is pink – no more than 5 minutes. About half way through, add a little white wine – a turn or two of the pan. Finish sauce off heat with fresh chopped parsley.

Serve chicken breast along with roasted veggies. Top chicken with the sauteed shrimp and spoon the sauce on top of both the shrimp and chicken.




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