Upgraded Skillet with Chicken, Shrimp, Scallops, and Lobster
Upgraded Skillet with Chicken, Shrimp, Scallops, and Lobster
Ingredients
For the Grits and Cheese Base
- 1 1/2 cups quick-cooking grits
- 4 1/2 cups water
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
For the Mashed Potatoes
- 1 1/2 pounds red potatoes, scrubbed, cut into 1-inch pieces
- 1/4 cup butter, softened
- 1/2 cup milk, warm
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Vegetables
- 1 bunch broccolini, trimmed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Proteins
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 12 large sea scallops, patted dry
- 2 lobster tails, 4-5 ounces each, split lengthwise
- 1 tablespoon old bay seasoning, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons butter, divided
For Garnish
- 1/4 cup green onions, sliced
Instructions
- 1
Prepare the mashed potatoes: Place the cut red potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well. Return potatoes to the pot. Add butter, warm milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Set aside, keeping warm.
⏱️ 25 min
- 2
Prepare the grits: In a medium saucepan, bring water and milk to a boil. Slowly whisk in the quick-cooking grits, salt, and pepper. Reduce heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until thickened. Stir in 2 tablespoons of butter. Keep warm.
⏱️ 10 min
- 3
Cook the vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add broccolini and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with a pinch of salt and pepper. Remove from skillet and set aside. In the same skillet, add another 1 tablespoon of olive oil. Add sliced red bell pepper, yellow bell pepper, and red onion. Sauté for 7-10 minutes until softened and slightly caramelized. Season with salt and pepper. Remove from skillet and set aside.
⏱️ 20 min
- 4
Season the proteins: In separate bowls, toss the chicken pieces with 1/2 tablespoon Old Bay, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Toss the shrimp with 1/2 tablespoon Old Bay, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Season the scallops lightly with salt and pepper. Season the lobster tails lightly with salt and pepper.
⏱️ 10 min
- 5
Cook the chicken: In a large cast iron skillet (or a separate large skillet), heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
⏱️ 8 min
- 6
Cook the seafood: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once butter is melted and shimmering, add the seasoned scallops in a single layer. Sear for 1-2 minutes per side until golden brown and cooked through. Remove scallops and set aside. Add remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the seasoned shrimp and cook for 2-3 minutes, stirring occasionally, until pink and opaque. Remove shrimp and set aside. Add the lobster tails to the skillet, flesh side down. Cook for 3-5 minutes, then flip and cook for another 2-3 minutes, or until the meat is opaque and cooked through.
⏱️ 15 min
- 7
Assemble the skillet: Return the warm grits to the bottom of a large cast iron skillet. Spread evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses generously over the hot grits. Place the skillet in a preheated oven or cover with a lid for 5 minutes until the cheese is melted and gooey.
⏱️ 10 min•🌡️ 350
- 8
Arrange the components: Once the cheese is melted, carefully remove the skillet from the oven. Arrange the cooked broccolini in one section of the skillet. In another section, add the sautéed bell peppers and red onions. Place a scoop of the warm mashed potatoes into a separate section. Arrange the cooked chicken pieces on top of the cheesy grits base. Add the cooked shrimp next to the chicken. Place the seared scallops alongside the shrimp and chicken. Position the cooked lobster tails next to the mashed potatoes.
⏱️ 5 min
- 9
Garnish and serve: Sprinkle the sliced green onions over the mashed potatoes and some of the seafood for garnish. Serve the upgraded skillet meal hot, directly from the skillet.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Upgraded Skillet with Chicken, Shrimp, Scallops, and Lobster
For the Grits and Cheese Base
- 1 1/2 cups quick-cooking grits
- 4 1/2 cups water
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
For the Mashed Potatoes
- 1 1/2 pounds red potatoes, scrubbed, cut into 1-inch pieces
- 1/4 cup butter, softened
- 1/2 cup milk, warm
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Vegetables
- 1 bunch broccolini, trimmed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Proteins
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 12 large sea scallops, patted dry
- 2 lobster tails, 4-5 ounces each, split lengthwise
- 1 tablespoon old bay seasoning, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons butter, divided
For Garnish
- 1/4 cup green onions, sliced
Instructions
- 1
Prepare the mashed potatoes: Place the cut red potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well. Return potatoes to the pot. Add butter, warm milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Set aside, keeping warm.
⏱️ 25 min - 2
Prepare the grits: In a medium saucepan, bring water and milk to a boil. Slowly whisk in the quick-cooking grits, salt, and pepper. Reduce heat to low, cover, and simmer for 5-7 minutes, stirring occasionally, until thickened. Stir in 2 tablespoons of butter. Keep warm.
⏱️ 10 min - 3
Cook the vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add broccolini and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with a pinch of salt and pepper. Remove from skillet and set aside. In the same skillet, add another 1 tablespoon of olive oil. Add sliced red bell pepper, yellow bell pepper, and red onion. Sauté for 7-10 minutes until softened and slightly caramelized. Season with salt and pepper. Remove from skillet and set aside.
⏱️ 20 min - 4
Season the proteins: In separate bowls, toss the chicken pieces with 1/2 tablespoon Old Bay, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Toss the shrimp with 1/2 tablespoon Old Bay, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Season the scallops lightly with salt and pepper. Season the lobster tails lightly with salt and pepper.
⏱️ 10 min - 5
Cook the chicken: In a large cast iron skillet (or a separate large skillet), heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
⏱️ 8 min - 6
Cook the seafood: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once butter is melted and shimmering, add the seasoned scallops in a single layer. Sear for 1-2 minutes per side until golden brown and cooked through. Remove scallops and set aside. Add remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the seasoned shrimp and cook for 2-3 minutes, stirring occasionally, until pink and opaque. Remove shrimp and set aside. Add the lobster tails to the skillet, flesh side down. Cook for 3-5 minutes, then flip and cook for another 2-3 minutes, or until the meat is opaque and cooked through.
⏱️ 15 min - 7
Assemble the skillet: Return the warm grits to the bottom of a large cast iron skillet. Spread evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses generously over the hot grits. Place the skillet in a preheated oven or cover with a lid for 5 minutes until the cheese is melted and gooey.
⏱️ 10 min•🌡️ 350 - 8
Arrange the components: Once the cheese is melted, carefully remove the skillet from the oven. Arrange the cooked broccolini in one section of the skillet. In another section, add the sautéed bell peppers and red onions. Place a scoop of the warm mashed potatoes into a separate section. Arrange the cooked chicken pieces on top of the cheesy grits base. Add the cooked shrimp next to the chicken. Place the seared scallops alongside the shrimp and chicken. Position the cooked lobster tails next to the mashed potatoes.
⏱️ 5 min - 9
Garnish and serve: Sprinkle the sliced green onions over the mashed potatoes and some of the seafood for garnish. Serve the upgraded skillet meal hot, directly from the skillet.
⏱️ 2 min