How To Make Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes
Served with mashed potatoes, this whiskey-glazed chicken and shrimp brim with sweet and savory flavors from a mix of teriyaki sauce, pineapple, and spices.
Serves:
Ingredients
- 1headgarlic,halved crosswise
- 2tbspolive oil
- 1½tspfreshly ground black pepper,divided
- 2tspkosher salt,divided
- 3large eggs,beaten
- 2cupsPanko breadcrumbs
- 2chicken breasts,boneless, skinless, halved and pounded thin
- 6tbspvegetable oil,divided
- 6large shrimps,peeled and deveined
Whiskey Glaze:
- 1cuppineapple juice
- ⅔cupwater
- 1tbspsoy sauce
- ¼cupteriyaki sauce
- 1¼cupsbrown sugar
- 1tsplemon zest
- 3tbsplemon juice
- ¼cupwhite onion,minced
- 2tbsppineapple,crushed
- 2tbspwhiskey
- ½tspcayenne
- 3tbspfresh parsley,chopped
Mashed Potatoes:
- 6mediumred skin potatoes,quartered
- cold water,as needed
- 3tbspunsalted butter
- 1cupheavy cream
- 1tbspkosher salt
- 1tspfreshly ground black pepper
Instructions
Chicken and Shrimp:
-
Preheat the oven to 350 degrees F.
-
Drizzle the halved head of garlic with olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
-
Bake for 40 to 50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
-
Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper. Add the eggs and panko to 2 shallow dishes.
-
Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
-
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook for 5 to 8 minutes until golden brown on both sides and cooked through.
-
Remove the chicken from the pan and set it aside. Wipe out the pan to remove any remaining oil and bread crumbs.
-
Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
-
Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2 to 3 minutes per side, or until golden brown.
-
Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
Whiskey Glaze:
-
Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste.
-
Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
-
Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne.
-
Gently simmer for 20 to 30 minutes or until the sauce is thick and syrupy.
Mashed Potatoes:
-
While sauce is cooking, make the mashed potatoes. Add the potatoes to a large pot and cover with cold water by 1 inch. Bring to a boil over high heat and cook for about 20 minutes until fork-tender.
-
Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves.
-
Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
-
Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
-
Enjoy!
Nutrition
- Calories: 2725.62kcal
- Fat: 143.38g
- Saturated Fat: 50.26g
- Trans Fat: 1.24g
- Monounsaturated Fat: 66.80g
- Polyunsaturated Fat: 16.29g
- Carbohydrates: 284.37g
- Fiber: 18.55g
- Sugar: 118.87g
- Protein: 75.61g
- Cholesterol: 625.64mg
- Sodium: 3733.65mg
- Calcium: 527.91mg
- Potassium: 3938.81mg
- Iron: 11.37mg
- Vitamin A: 842.36µg
- Vitamin C: 171.37mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!