Chicken and Shrimp Fondue with Sweety Drop Peppers

Ingredients

  • 4 chicken cutlets
  • 1/2 lb white American cheese
  • 4 head-on shrimp
  • 1/2 lb Brussels sprouts
  • 1 4.3 oz jar Sweety Drop peppers

Instructions

  1. Heat oven to 400 degrees. Place Brussels sprouts on a baking sheet with raised edges. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. Place in the oven for twenty minutes. Roasting vegetables is a good technique for just about any vegetables as it bring out the richness in flavor.
  2. Rinse shrimp for about a minute under cold water to ensure all sand or grit has been washed away. Pat dry with paper towel and set aside.
  3. Heat a half pound block of cheese in a small pot on low heat. Stir occasionally and add black pepper. The cheese can stay on low until you are ready to plate and serve. Sprinkle salt and pepper and whatever choice of dry herbs you have on all sides of chicken pieces. Heat skillet to medium heat and add olive. Place chicken cutlets into skillet and sear about five minutes on each side until lightly browned. Add shrimp. Cook until the shrimp begin to curl and turn orange. The heads will be red and no black left but for the eyes. Cook about one minute per each side.
  4. To plate, lay one chicken cutlet and top with warm creamy white American cheese. Place whole shrimp, Brussels sprouts and Sweety Drop peppers over the sauce.

 

Source: JoesButcherShop.com

By |2018-01-10T13:59:44+00:00January 10th, 2018|Recipes|0 Comments
Dear Friends, Family and Valued Patrons of Rype & Readi

As we close 2018 and look forward to our 5th year, we once again welcome and will be challenged by change.

 

As many of you know, we took a calculated risk in opening at the Colee Stables downtown.
Property ownership had been disputed and litigated for the last 9 years. Finally resolved, we were regrettably unable to come to reasonable terms with the new owner and our lease ends on the 31st of December. This was complicated in part by a commitment we had made to expand our market operations downtown beginning next fall, adjacent to a well known, well trafficked anchor.
Rest assured Rype & Readi will have a downtown presence again. But for the immediate near term, we are consolidating operation to our St. John’s Golf Club facility where we will focus on catering, prepared foods, dinner events, cooking classes and, of course, a market for fresh local fine foods.
Please be sure to keep in contact with our social media on Facebook, Instagram, our website & newsletter to follow our happenings and special offerings.
Our location at the St. John’s Golf Club is a diamond in the rough. In addition to having a full restaurant and bar, we have a magnificent patio overlooking acres of manicured greens, gorgeous in the daylight and tranquil in the evenings when the golfer’s day is done.
With plenty of space on the terrace and adjacent properties (including parking for several hundred cars) this venue, at the intersection of State Road 207 and I-95 promises to host some creative, exciting and delightful family events throughout the coming year.
We fondly wish you all a festive and memorable holiday season and thank you for your continued support. Please let us know if there is any event, occasion or opportunity to help you celebrate life though a special event with great food and smiling faces.
Merry Christmas and Happy New Year
With Profound Appreciation,
Your friends at Rype & Readi