CHICKEN AND SHRIMP SCAMPI 
1 med. onion
1 clove garlic
2 lg. green peppers
2 lg. yellow peppers
1 (14 1/3 oz.) can tomatoes
1 (6 oz.) can tomato paste
2 tbsp. oil
1 tsp. sugar
1 tsp. basil
1/4 tsp. crushed red pepper
1/3 c. chopped parsley
Salt
2-3 lb. broiler-fryer, cut into quarters
1 lb. lg. shrimp

ABOUT 1 1/2 HOURS BEFORE SERVING:

Mince onion and garlic. Thinly slice 1 green pepper. Thickly slice yellow peppers and remaining green pepper. Set aside.

In large open roasting pan, combine onion, garlic, thinly sliced pepper, tomatoes with their liquid, tomato paste, basil, sugar, crushed red pepper, 1/4 cup of the parsley and 1 1/4 teaspoon salt. Add chicken, turning to coat with tomato mixture. Arrange chicken skin side up. Bake in 350 degree oven for 1 hour, occasionally brushing chicken with tomato mixture.

Meanwhile, shell and devein shrimp. About 10 minutes before chicken is done, add shrimp. Cook until chicken is tender and shrimp is pink.

While chicken and shrimp are cooking, in a 12-inch skillet over high heat, in hot oil, cook reserved green and yellow peppers with 1/4 teaspoon salt, stirring often until browned and tender crisp.

To serve, spoon chicken and shrimp mixture onto warm, large platter. Spoon green and yellow peppers around the chicken and shrimp. Sprinkle with remaining chopped parsley. Makes 8 main dish servings.

 

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