Chesapeake Bay Pasta Chicken And Shrimp Recipes

CHESAPEAKE BAY PASTA, SHRIMP AND CHICKEN DINNER

Steps:

• 1) Coat the chicken with 2 tablespoons of the OLD BAY SEASONING. 2) Melt the butter in a large non-stick skillet over medium heat, Add the chicken and cook it for 3 minutes per side. 3) coat the shrimp with one tablespoon of the OLD BAY SEASONING. Push the chicken to one side of the skillet; add the shrimp. Cook and stir the shrimp for about 3-4 minutes of until the shrimp turns pink. 4) Mix the remaining tablespoon of OLD BAY SEASONING with the cream. Add the cream mixture, cooked pasta, and scallions to the skillet. Bring it to a boil, then reduce the heat and allow it to simmer for about 5 minutes or until the sauce thickens and the pasta is heated through.

CHESAPEAKE BAY STYLE CHICKEN

Steps:

• 1.Wash and pat your chicken dry
• 2.Combine your spices( except the pepper corns), season and Rub most of it on the chicken. I usually set aside 3-4 Tablespoons to go into the flour before I season the chicken.
• 3.Place the chicken in a large bowl if you haven't already and cover with buttermilk and drop in your garlic, pepper corns and your hot sauce if you're using it.
• 4. Cover and place in the frig. for 1-2 hours or overnight is best.
• 5. When the chicken is finished marinating. Get your flour and breadcrumbs mixed with some of the reserved seasoning -- taste for saltiness. If you want add just another teaspoon of salt.
• 6. Heat up you oil to 375 degrees -- you'll know it's there when an old piece of bread gets crisp within seconds of hitting the oil.
• 7. Begin Taking your chicken from the marinade, letting the most of it run off and begin dropping the chicken into the flour mixture.I use a large paper bag for this most of the time. Set aside on a plate until your oil is ready. once it's ready.
• 8.Get out your tongs and start placing the biggest pieces first and let them fry up to an amber brown.
• 9. This recipe has a lot of spices in it and it cooks up darker than other recipes -- fast. so keep your oil at a steady temperature. If you notice the chicken getting dark too fast lower the temperature -- wait a few and start again.

CHESAPEAKE BAY PASTA CHICKEN AND SHRIMP

Steps:

• Coat chicken with 2 teaspoons Old Bay Seasoning. Melt butter in large non-stick skillet over medium heat. Add chicken; cook 3 minutes per side.
• Coat shrimp with 1 teaspoon Old Bay Seasoning. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink.
• Mix remaining Old Bay with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through.

CHESAPEAKE BAY PASTA CHICKEN AND SHRIMP

Steps:

• Coat chicken with 2 teaspoons Old Bay Seasoning. Melt butter in large non-stick skillet over medium heat. Add chicken; cook 3 minutes per side.
• Coat shrimp with 1 teaspoon Old Bay Seasoning. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink.
• Mix remaining Old Bay with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through.

CHESAPEAKE BAY PASTA CHICKEN AND SHRIMP

Steps:

• Coat chicken with 2 teaspoons Old Bay Seasoning. Melt butter in large non-stick skillet over medium heat. Add chicken; cook 3 minutes per side.
• Coat shrimp with 1 teaspoon Old Bay Seasoning. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink.
• Mix remaining Old Bay with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through.

CHESAPEAKE BAY CRAB SCAMPI

Steps:

• Heat oil and butter in large skillet over medium heat. Add garlic and cook until garlic is lightly golden.
• Add red pepper,lemon juice and white wine (or chicken broth). Bring to a soft boil and simmer for 2-3 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste.
• Serve over pasta. Save about 1/2 to 1 cup of pasta water to add to dish if there is not enough liquid to suit you or you could also add additional amount of wine or chicken broth.