Chicken, Sautéed Shrimp, Red Skin Potatoes

How to make Chicken, Sautéed Shrimp, Red Skin Potatoes

2½ pounds skinless chicken breast

2 bags steamable broccoli florets

8 ounces shredded cheddar cheese

8 ounces shredded Monterey Jack cheese

2 bags peeled raw, extra-large shrimp

3 sticks butter

5 pounds red-skinned potatoes

Oil for sautéing

Salt black pepper, minced garlic, parsley flakes and Old Bay seasoning, to taste

Season the chicken with salt, pepper and garlic and sauté it in oil until golden.

Chop the chicken into cubes once it’s cooled down a bit.

Meanwhile, cut the potatoes into cubes and boil in water until fork-tender.

Thaw the shrimp, rinse and season with parsley and Old Bay.

Melt a stick of butter in a skillet, add a tablespoon of minced garlic and then add the shrimp.

Cook for 2 minutes per side or until done.

Sprinkle over some parsley.

Spread the potatoes over a roasting pan with a couple of cut up sticks of butter.

Add the broccoli, shrimp and chicken and sprinkle both kinds of cheese on top.

Sprinkle over some parsley and more Old Bay if liked.

Bake at 350 degrees F for 10 minutes or until the cheese is melted, then serve hot.