Chicken Thigh Shrimp Rollups

Chicken Thigh Shrimp Rollups
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 4

    fresh chicken thighs boneless, with skin

  • stuffing

  • 1

    onion chopped fine

  • 1 lb
    (110 g)

    finely chopped nordic shrimp

  • 1 Tbsp.
    (15 mL)

    tomato paste

  • 1


  • 2 Tbsp.
    (30 mL)

    condensed milk sauce

  • sauce

  • 14 oz
    (398 mL)

    cream of mushroom soup

  • 1/2 cup
    (125 mL)

    breadcrumbs seasoned with fresh chives and parsley


Preheat oven to 190°C/375°C.

Remove skin from thighs and set aside.

Chop thigh meat fine and put in a glass bowl. Add onion, shrimp, tomato paste, egg and condensed milk. Mix well.

Stuff reserved skins and wrap in plastic, then in aluminum foil. Seal tightly at both ends.

Cook in boiling water 20 minutes. Reserve.

Remove from wrapping and put in an ovenproof dish.

Cover with cream of mushroom soup and sprinkle with seasoned breadcrumbs.

Bake 15 minutes at 190°C/375°C.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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