Can We Include Shrimp and Crab When Grilling
I’m not a fond of grilled chicken actually, but this Shrimp and Crab Stuffed Chicken with Seafood Sauce sounds great. But my husband happen to love stuffing. So in an attempt to marry grilling and stuffing, I have been on a great mission to create a repertoire of stuffed recipes. Since grilled stuffed chicken is what I find easiest to make and it’s one I plan on repeating often, I did not let this recipe (which I got online) to miss my grill.
If we think grilling these wonderful seafood could only waste food with the tendency of flakes falling on the grill grates, I think stuffing idea is the solution.
Shrimp and Crab Stuffed Chicken with Seafood Sauce
- 4 chicken breasts, skinned and boned
- 1/4 pound fresh mushrooms, chopped
- 1/4 cup finely chopped green onions
- 2 tablespoons margarine or butter
- 1/2 of a 4-ounce can small shrimp, chopped
- 1 cup cooked crabmeat, flaked
- 1/4 cup crushed cracker crumbs
- 1/4 cup dry white wine
- 2 tablespoons parsley, chopped
- 2 tablespoons dry white wine, for basting
- Seafood sauce
In a cast iron skillet, cook mushrooms and green onions in margarine until tender. Remove from heat. Add the shrimps then stir in crabmeat, cracker crumbs, wine, and parsley, mixing well. Spoon about 1/4 cup of the stuffing mixture onto each of the chicken breasts. Roll up and secure with toothpicks. Place the stuffed chicken in a grill pan and place the pan in the cooking grill. Cook 35-40 minutes, or until chicken is cooked. Baste once with the wine. Serve with rice and your seafood sauce.