Shrimp sautée, lemon chive chicken, and asparagus
Looking for a way to use fresh asparagus? Here’s your answer.
Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca
Photos by Casey Lessard
The following recipes will serve 2 people. Grasshopper beer is excellent with this dish. If you prefer wine, a Riesling traditionally pairs best with the curry flavour. Personally, I enjoy a red wine with my entrée: a Shiraz would pair very well. Medium bodied with lots of flavour and would not over power the taste of the Chicken. I would stay away from a full-bodied red and save for another night when beef of lamb is your main.
Set a medium sized skillet or wok on high heat and add butter. Once the butter has melted, add garlic, wait 30 seconds and add shrimp.
Once shrimp color starts to turn pink add tomatoes and whisky. Add a pinch of salt and pepper and let whisky reduce.
Once reduced, serve on a bed of greens with fresh lemon wedges.
Tasting Note: To add more flavour, marinate diced tomatoes in Italian seasonings, for example basil and oregano. Parmesan cheese will also help thicken sauté if you were a little heavy on the whisky.
Pairing note: Pinot Grigio will be crisp and clean, bringing out the flavour of the shrimp and garlic.
Lemon Chive Chicken
In medium-sized mixing bowl, add olive oil, white wine, chopped tomato, Montréal chicken spice, 1/2 of lemon, 1/2 of lime (save other 1/2 for garnish), 4 chives diced small (save other 4 for garnish). Mix ingredients well, then add chicken breast. Cover and let marinate for a minimum of 3 hours. Overnight is even better!
Cooked chicken breast at 400F on pie plate or small roasting pan (line pan with parchment paper to avoid burning the bottom). Cook for app. 25 minutes. To check chicken, insert one sleeve of tongs into under side of breast and make sure juices look clear (no trace of pink is left in the poultry). Do not over cook. In a separate skillet, add 1 tsp of butter, 2 tsp of chopped tomatoes, pan dripping from chicken, rubbed thyme and orange brandy liqueur. Let reduce until desired thickness. Serve!
Curried basmati rice
In medium sized pot, sauté onions and garlic. Once sautéed, add curry powder (keep stirring), and slowly add basmati rice to mixture. Make sure all of the rice is glazed with curry mixture. Slowly add stock and bring to boil. Once boiling, stir once more and then reduce to low heat and cover. Let cook for app. 20 minutes. Stir occasionally. After 20 minutes, check to see if rice is done. If almost cooked, take off heat and let rest, fluffing with a fork before you serve.
Depending on size, you should get 4-6 asparagus per person. (The photo shows green beans.)
This is SO EASY. Cut off woody stem, add to non-stick ban with app 4 oz of water. Bring to boil. Once water has evaporated, serve.
Want more flavour at the last moment? Add butter, salt and pepper to taste.
Tasting note: Right before you serve you can add butter or olive oil and any of your favorite seasoning to asparagus.
Make sure when serving your final dish, drizzle reduced sauce from chicken on the asparagus!