Monday, April 8, 2013

Spicy Chicken and Shrimp

This can be made with just chicken or just shrimp. Control the spiciness with the amount of hot sauce used. If you do not like hot foods, you may want to reduce the hot sauce down to 2 - 3 Tbsp.

1 Pd. Jumbo Shrimp, peeled and deveined
1 Pd. Chicken Breast, sliced into thin pieces
1 med. Onion, minced
4 Garlic Cloves, minced
1 tsp. Turmeric
1 tsp. Coriander
1 tsp. Cumin
1 tsp. Oregano, dried
12 oz. Lager Beer
½ C Frank’s Red Hot, hot sauce
4 Tbsp. Butter

Melt butter in skillet. Season chicken and shrimp with salt and pepper. Sauté shrimp until just turning pink. Transfer to a plate. Sauté chicken until lightly browned on both sides. (Meat may not be cooked through.) Transfer to plate. Add onion and garlic to skillet. Sauté until softened. Stir in turmeric, coriander, cumin and oregano. Cook about 1 minute. Add beer. Bring to a boil. Simmer until reduced by half. Stir in hot sauce. Add the chicken and shrimp. Cover skillet with lid. Cook until slightly thickened. Season with salt and pepper. Serve over rice.