Thanks. What we ended up with is this... Chicken Diablo. Roasted chicken breasts for about 20 mins at 325 with a bit of salt and olive oil. A can of Chipotle in Abobo mixed with 4 tablespoons of Agave sirup to make a sauce. We quartered the chicken breasts and poured over the Adobo sauce over the chicken at 375 for 10 minutes. We did Cajan shrimp and broccoli in butter on the side.
I'd put the shrimp and chicken together in an Americaine sauce (briefly saute 1/2 cup each chopped onion,celery, and carrots with a clove of chopped garlic; add two cups crushed tomatoes, 2 tablespoons tomato paste, 1/2 cup white wine and a teaspoon of chopped fresh tarragon, simmer together 15 minutes.) Peel one pound shrimp and cut 3/4 pound boneless chicken into tiny cubes. Melt 2 T butter in a skillet, add the chicken and cook for a minute, then add the shrimp and cook another minute. Stir in a couple tablespoons shallots or onions, douse with 2 T cognac or bandy, smack with a handful chopped parsley, then add the tomato sauce and serve with rice and grilled broccoli on the side.
You could try a stir fry with hot peanut oil, garlic, ginger and soy sauce. But honestly I don't think shrimp and chicken combine well together, along with broccoli---they all require different degrees of doness and times to get there. Each on its own yes. Maybe save one of the proteins for something else. Otherwise you might end up with something they'd serve at Olive Garden.
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