Sometimes, you’re just craving comfort food, and nothing else will do. This is a recipe for one of those moments. I’ve melted gooey Mexican cheese in a hot skillet, then serve mashed potatoes, sauteed veggies, grilled chicken and shrimp on top. If that sounds like heaven, believe me, it is! My sizzling cheesy chicken and shrimp is inspired by one of my fave dishes at TGI Fridays. I’m a fan of recreating restaurant dishes at home, it allows you to customize the recipe to your liking, and you can also control the quality of the ingredients you use.
2 tablespoons fresh garlic, grated
2 tablespoons fresh parsley, chopped
1 teaspoon Cajun seasoning
1/4 cup + 1 tablespoon extra virgin olive oil
1 lime, zested and juiced
1/2 pound boneless, skinless chicken cutlets, pounded to 1/4″ thickness
1/2 pound large shrimp, peeled ad deveined
2 cups bell pepper, cut into strips
1 medium onion, sliced into half moons
1 cup cherry tomatoes, quartered
1 cup shredded Mexican cheese
Kosher salt and pepper
Slice green onion, for garnish
Delish and Fluffy Mashed Potatoes, for serving
For the marinade: mix the garlic, parsley, Cajun seasoning, 1/4 cup of olive oil, lime zest and juice in a bowl.
Stir to combine, then pour half onto the chicken. Swish the chicken cutlets around the coat them in the marinade, then cover with plastic wrap and refrigerate for 2-3 hours.
About 30 minutes before you start cooking, pour the remaining marinade onto the shrimp. Since the marinade has acid, you don’t want to let the shrimp sit in this mxiture for too long.
Slice the peppers, onions and tomatoes and sauté in 1/2 tablespoon of olive oil until tender, about 5-7 minutes. Season with salt and pepper.
Saute the chicken breasts and shrimp in 1/2 tablespoon of olive oil over medium heat; cook evenly on both sides to a golden brown color.
To serve, heat cast iron skillet on burner over medium heat until very hot. Sprinkle the cheese onto the bottom of the skillet, then place a mound of mashed potatoes on one half of the skillet.
Cover the other half of the skillet with the pepper and onion medley. Add the sliced chicken and shrimp on top of pepper and onion medley. Top with chopped scallions, then serve “sizzling.”
Print Sizzling Cheesy Chicken and Shrimp
- 2 tablespoons fresh garlic, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Cajun seasoning
- ¼ cup + 1 tablespoon extra virgin olive oil
- 1 lime, zested and juiced
- ½ pound boneless, skinless chicken cutlets, pounded to ¼" thickness
- ½ pound large shrimp, peeled ad deveined
- 2 cups bell pepper, cut into strips
- 1 medium onion, sliced into half moons
- 1 cup cherry tomatoes, quartered
- 1 cup shredded Mexican cheese
- Kosher salt and pepper
- Slice green onion, for garnish
- Delish and fluffy mashed potatoes, for serving
- Mix the garlic, parsley, Cajun seasoning, ¼ cup of olive oil, lime zest and juice in a bowl.
- Stir to combine, then pour half onto the chicken. Swish the chicken cutlets around the coat them in the marinade, then cover with plastic wrap and refrigerate for 2-3 hours.
- About 30 minutes before you start cooking, pour the remaining marinade onto the shrimp.
- To Assemble
- Slice the peppers, onions and tomatoes and sauté in ½ tablespoon of olive oil until tender, about 5-7 minutes. Season with salt and pepper.
- Saute the chicken breasts and shrimp in ½ tablespoon of olive oil over medium heat; cook evenly on both sides to a golden brown color.
- To serve, heat cast iron skillet on burner over medium heat until very hot. Sprinkle the cheese onto the bottom of the skillet, then place a mound of mashed potatoes on one half of the skillet.
- Cover the other half of the skillet with the pepper and onion medley. Add the sliced chicken and shrimp on top of pepper and onion medley. Top with chopped scallions, then serve “sizzling."
