Quick and easy, this one! Feel free to serve this up with some rice, or even with large pieces of lettuce to make lettuce wraps at the table. I had some leftover chicken, but you could easily leave the chicken out or swap in a store-bought rotisserie chicken.
Shrimp and Chicken in a Three-Chili Sauce
- 4-5 large shrimp, peeled and deveined
- 1/3 c. cooked chicken
- 1 dried ancho chili, stem removed
- pinch crushed red pepper
- 1 tsp. cayenne pepper
- 3/4 c. shrimp, chicken or vegetable stock
- 1 garlic clove, minced
- 1/4 onion, diced
- 1/4 c. tomato sauce
- 1 scallion, diced
- handful of parsley, chopped for garnish
- a few lemon wedges
In a large pot, toast the pepper for a minutes, then add in the red pepper and cayenne. Toast for another 2 minutes, then add in the stock. Simmer for 10-15 minutes; until the pepper is soft. Pour the mixture into a blender with the onion and garlic. Puree until smooth.
Pour back into the pot and add in the tomato sauce. Taste and season with salt and pepper. Bring to a simmer. Add the chicken and shrimp and simmer 3-4 minutes; until the chicken is warmed through and the shrimp are pink and starting to curl. During the cooking time, turn the shrimp over halfway through.
Ladle the chicken, shrimp and sauce into a shallow dish. Garnish with the scallion, parsley and lemon.