Roast Chicken & Shrimp
Source of Recipe
Internet
List of Ingredients
1 large head elephant garlic
olive or salad oil
1 3 1/2-pound broiler-fryer, cut up
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
leaves, crushed
1 1/2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon coarsely ground black pepper
1 pound large shrimp
fresh rosemary sprigs for garnish
Recipe
1. Preheat oven to 450 degrees F. Separate garlic into cloves, removing
any loose papery skin, but do not peel. In large roasting pan (17" by 11
1/2"), toss garlic cloves with 2 teaspoons olive or salad oil. Cover
roasting pan with foil and roast garlic 15 minutes.
2. Meanwhile, remove skin from all chicken pieces except wings. Cut each
breast piece in half.
3. In large bowl, mix rosemary, salt, lemon juice, pepper, and 1
tablespoon olive or salad oil; add chicken and toss until well coated.
Place chicken in roasting pan with garlic. Roast 15 minutes, uncovered,
basting chicken once or twice with drippings.
4. While chicken is roasting, with kitchen shears, cut along back of
each shrimp, exposing vein, but keeping shell intact. Rinse each shrimp
under running cold water to remove vein. Pat shrimp dry with paper
towels.
5. After chicken has roasted 15 minutes, add shrimp to chicken mixture,
tossing to coat shrimp with drippings in pan. Roast 10 minutes longer,
uncovered, or until shrimp turn opaque throughout and juices run clear
when chicken is pierced with a knife.
6. To serve, arrange chicken, shrimp, and garlic on platter. Spoon pan
drippings over. Garnish with rosemary. Yield: 6 servings.
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