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applebees bourbon street chicken and shrimp

Bourbon Street Chicken and Shrimp Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 .*
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts
  • 1 lb large shrimp (16-20 count), peeled and deveined
  • 2 tsp Cajun seasoning, divided
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil, divided
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped
  • 2 cups cooked white rice
  • 1 cup frozen corn, thawed
  • 1 cup frozen bell pepper and onion blend, thawed

Method
 

  1. Combine 1 tsp Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper; rub over the chicken breasts. Toss the shrimp with the remaining 1 tsp Cajun seasoning.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and tent with foil.
  3. Add the bell pepper and onion blend and corn to the same pan over medium-high heat. Cook for 3 to 4 minutes, stirring occasionally, until softened and lightly charred. Push to the side of the pan.
  4. Add the remaining 1 tbsp olive oil and the shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and opaque, then transfer to a plate with the vegetables.
  5. Reduce heat to medium, add 2 tbsp butter, and cook the minced garlic for 30 to 45 seconds. Pour in the chicken broth and Worcestershire sauce, scrape up the browned bits, and simmer for 2 minutes. Swirl in the remaining 1 tbsp butter.
  6. Slice the chicken and arrange over the rice with the shrimp and vegetables. Spoon the garlic butter sauce over the top and garnish with chopped parsley.

Notes

The rub quantities here season 2 chicken breasts generously; if your breasts are on the smaller side, you may have a little rub left over, which keeps well in a sealed jar. Make sure your shrimp are completely thawed and patted dry before they go into the pan, as any surface moisture will cause them to steam rather than sear. This dish is best eaten right away, but if you are prepping ahead, the dry rub can be mixed and stored at room temperature for up to 2 weeks.