Tropical Chicken & Shrimp

  • Chef Sol Shenker, H2O Bistro at Hotel Indigo Sarasota
  • 0


  • Extra Virgin Olive Oil
  • 4 Jumbo Shrimp or Prawns
  • 6-8oz chicken breast
  • Minced Garlic
  • ½ Cup of Diced Fresh Pineapple
  • ¼ Cup of Sun Dried Tomatoes
  • 1oz Midori Liqueur
  • 1oz Dry Vermouth
  • Heavy Cream
  • Whole Salted Butter
  • Sol’s Seasoning Mix: Salt, Pepper, Garlic Powder, Onion Powder
  • Toasted Coconut for Garnish
  • Green Pineapple Fronds for Garnish


1. In a hot pan, coated with extra virgin olive oil, pan sear your seasoned chicken and shrimp with minced garlic until chicken is golden brown and shrimp are pink

2. Add pineapple and sun dried tomatoes and cook for a minute before adding Midori and Dry Vermouth and allow the alcohol to cook off

3. Add a touch of heavy cream and a pat of salted butter and reduce

4. Garnish with toasted coconut and green pineapple fronds

About H2O Bistro at Hotel Indigo:

H2O Bistro focuses on fresh Coastal cuisine and the menu is influenced by Mediterranean and American flavors. We try to utilize locally sourced, organic, sustainable ingredients whenever possible. We have three banquet rooms and a large restaurant in which to host holiday parties and other special functions. We will work with you to create a seasonally inspired menu sure to impress your guests.