Surf 'n Turf Stew
Time to elevate your chowder game! Get ready to impress your guests with a few simple tweaks that turn the ordinary into the extraordinary. Introduce succulent shrimp to mingle with tender chicken and add a touch of sun-dried tomatoes for a flavour pop. Take it over the top with Better Than Bacon Topper.
20 min
4 servings
320 calories
Ingredients
1 pkg Home-Style Chicken Stew Seasoning
2 1⁄2 cups water, divided
2 carrots
1 celery stalk
1 large potato, preferably Yukon gold
1⁄2 lb (225 g) boneless, skinless chicken breasts
2 tsp oil
1⁄2 lb (225 g) peeled uncooked shrimp
2 tbsp chopped sundried tomatoes, optional
1 cup frozen peas
Better Than Bacon Topper, to taste
Instructions
In a bowl, combine seasoning with 2 cups water. Set aside.
Slice carrots into thin rounds. Dice celery. Cut unpeeled potato into small cubes.
Place veggies in Multipurpose Steamer and pour in 1⁄2 cup water. Cover; microwave on high until veggies are tender, about 8 min.
Meanwhile, cut chicken into small cubes. Heat oil in Wok set over medium-high heat. Add chicken and shrimp; stir-fry until golden and cooked through, 4–5 min.
Stir in reserved seasoning mixture, cooked veggies, and sundried tomatoes, if using. Bring to a boil, then stir in frozen peas. Cook until warmed through, 1 min.
Spoon into bowls and shake on topper. Garnish with toppings, if using.
Nutritional Information
Per serving(about 1 1/2 cups): Calories 320, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 130 mg, Sodium 570 mg, Carbohydrate 36 g (Fiber 6 g, Sugars 7 g), Protein 29 g.
Tips
If using frozen shrimp, defrost before cooking.
Swap shrimp for cooked, chopped lobster. Use fresh, frozen, or canned.
Perfectly Balance Your Plate
Serve with 2 cups leafy green salad and 1 tbsp Epicure Salad Dressing, your choice.