Shrimp and Crab Chicken Roulade

Name: Shrimp and Crab Chicken Roulade
Prep time: 40 s
Cook time: 53 s
Total time: 95 s
Yield: 4
Cuisine: Global,France,Local
Ingredients: 1 Pound Shrimp; 1 Pound Lump Crab Meat; 2 Packets MAGGI® Season-Up Fish (10g); 1 Tablespoon Lime Zest; 1 Bunch Parsley; 1 Bunch Cilantro; 1 Unit Whole Chicken; 2 Packets MAGGI® Season-Up Chicken; 1 Pound Spinach Leaves; 2 Tablespoons Vegetable Oil; 2 Tablespoons Onion; 2 Tablespoons Garlic; 2 Tablespoons Ginger; 2 Teaspoons MAGGI® Curry Powder; 1 Packet MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin; 1 Pack MAGGI® Liquid Coconut Milk

Chef Bernard Long wowed us with his skill and flavours in this dish! Try this recipe from MAGGI® Food Court today!

Difficulty Challenging

Cooked by 1 person

Portions: 4

Total 95 min

Utensils

Cutting board

Bowl

Spoon

Area foil

Baking dish

Oven

can

Immersion Blender

Ingredients

1 Pound Shrimp (peeled and deveined)
1 Pound Lump Crab Meat
2 Packets MAGGI® Season-Up Fish (10g) (or Flavour D' Pot Crab)
1 Tablespoon Lime Zest
1 Bunch Parsley (minced)
1 Bunch Cilantro (minced)
1 Unit Whole Chicken (approx. 3lbs)
2 Packets MAGGI® Season-Up Chicken
1 Pound Spinach Leaves
2 Tablespoons Vegetable Oil
2 Tablespoons Onion (minced)
2 Tablespoons Garlic (minced)
2 Tablespoons Ginger (minced)
2 Teaspoons MAGGI® Curry Powder
1 Packet MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin (dissolved in 1 cup hot water)
1 Pack MAGGI® Liquid Coconut Milk

Instructions

Shrimp and Crab Chicken Roulade:

1. Chop the shrimp and crab meat, combine and season with MAGGI® Season Up Fish, lime zest, ½ parsley, and ½ cilantro. Set aside until ready for use.

2. Debone the whole chicken as one, spread and ensure it is the same thickness throughout. Season with MAGGI® Season Up Chicken.

3. Lay spinach leaves to completely cover meat side, place the crab and shrimp mixture in an even line across and roll into a long cylinder shape using foil and close foil tightly.

4. Place on a lined baking tray and into an oven preheated to 440°F (230°C) until the internal temperature reaches 160°F (71°C).

5. Remove the foil and bake for an additional 10 minutes to brown the roulade. Set aside.

Curry Sauce:

6. Heat a sauté pan over medium heat, add vegetable oil and sauté onion, garlic, and ginger until fragrant.

7. Add MAGGI® Curry Powder to the pot and sauté for 3 minutes before adding dissolved MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin to create sauce, finish with MAGGI® Liquid Coconut Milk reduce to half. Blend using an immersion blender.

Herb Sauce:

8. In another pot, blanch remaining spinach and fresh herbs in vegetable stock, cool slightly and blend until smooth. Carefully transfer to a squeeze bottle until time to plate.

9. Serve hot with sides of choice.

INFORMACIÓN NUTRICIONAL
590.7 kcal = 2,473kj /per portion

Carbohydrates	24.1 g
Energy	590.7 kcal
Fats	27.4 g
Fiber	6 g
Protein	63.3 g
Saturated Fats	4.2 g
Sodium	1018 mg
Sugars	2.6 g

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

Fat 41 27.4g / 41%

Carbohydrates 16 24g / 16%

Protein 43 63.2g / 43%

Energykilocalories 29 590.7g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Shrimp and Crab Chicken Roulade