This lighter approach to ice cream uses less cream and more milk than most. This makes it ideal for pairing with other desserts, especially a Honey Almond Caramel sauce. The sugar content is fairly low as well, making this ice cream the perfect complement to any sauce or fruit cobbler you serve it with.
Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked).
Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.