Chicken And Shrimp Quenelles Recipes

17 BEST CHICKEN AND SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHICKEN AND SHRIMP QUENELLES

Steps:

• In a chilled food processor, add in the diced, chilled chicken and half of the shrimp which have been roughly minced. Add in the soy, sesame oil, vinegar and egg whites and pulse on the food processor 6 to 8 times till blended thoroughly. Be careful not to heat the mix and cook it in the food processor. Add in a splash of water, followed by the green onions and Shiitake mushrooms. Turn out the chicken mix into a bowl set over an ice water bath and add in the minced coriander, season with salt and pepper. Using the palm of your hand and a Tbsp., shape the mix into a quenelle shape. Insert a shrimp tail into each piece and place on a lightly oiled parchment paper. Steam for 4 to 6 min till tender. To make the sauce gently saute/fry the ginger, shallots and sliced Shiitake mushroom in the butter. Add in the white wine, the chicken stock and allow it to reduce by half. Add in the cream and season with salt and pepper. Ladle the sauce onto the bottom of your serving plate. Place the quenelles on top, drizzle with little more sauce and garnish with freshly picked coriander.

QUENELLES DE POULET

Steps:

• Soak bread in cream for 30 minutes.
• Push through a sieve.
• Combine with all other ingredients.
• Form into small quenelles using the classic French 2-spoons technique, or simply drop by the half-tablespoon into simmering broth or water.
• Poach lightly in broth or water.

CHICKEN QUENELLES

Steps:

• Cut the chicken meat into one-inch cubes and chill for about 30 minutes in the fridge. Put the chicken, salt and pepper, Parmesan cheese, nutmeg and egg into a food processor. Blend thoroughly. Add the cream in small intervals through the funnel until well incorporated.
• Bring a pot of water to the boil.
• Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes.
• These dumplings can be served with your favorite pasta dish.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.