- 2 to 3 boneless chicken breast halves or tenders, about 1 pound
- 1 pound large or jumbo shrimp
- 6 tablespoons butter
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic (smashed and minced)
- 1 tablespoon fresh chopped basil (or 1 teaspoon dried leaf basil)
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dried parsley flakes)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Creole seasoning (seasoned salt blend)
- Optional Garnish: Fresh parsley, chopped
How to Make It
- Lightly pound chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1-inch wide.
- Peel the shrimp. Draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.
- In a large skillet over medium heat, melt the butter with olive oil.
- When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low heat and add the chicken and shrimp. Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If shrimp are small, add them a few minutes after adding the chicken. The shrimp will be opaque and pink when done.
- Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.
- If you are using frozen cooked shrimp, thaw them in the refrigerator and add them about 5 minutes before the dish is done, or cook just long enough to heat the shrimp thoroughly.