Greenpoint Gazette

Chicken Stuffed with Shrimp in a Sweet Shallot Cream Sauce from Red Star Bar


This past March, New York Magazine, in a tip of the hat to the NCAA tourney, ranked the top sports bars in the city. When the dust cleared, Greenpoint’s Red Star Bar was in the championship game. Although they didn’t bring home the title, this year, their second place finish is a testament to General Manager Eric Hall and his team.
When thinking Greenpoint bar, lots of wood comes to mind. Fancy cocktails and unusual bar food too. Rarely, if ever, does one think sports bar, let alone non-dive sports bar, but that’s just what Hall has created. Red Star has become known for hosting local bands and private parties, but most of all for their massively popular annual “Best Wings” contest.
Last January, in an effort to live up to their mantra of “the one place that has something for everyone,” Hall brought Chef Walter Donadio on board. The result, an updated menu that kept old favorites, while introducing unlikely sports bar fare like truffle-infused Mac ‘n’ Cheese and Chicken Stuffed with Shrimp in a Sweet Shallot Cream Sauce.

Chicken Stuffed with Shrimp in a Sweet Shallot Cream Sauce

4 large Chicken Cutlets, pounded thin

1/2 Large White Onion, minced
2 cloves Garlic, minced
1/2 cup fresh, chopped Basil
2 Celery Stalks finely chopped
3 tablespoons Butter
3/4 pound of cleaned, large Shrimp, chopped in big chunks
2 sleeves of Ritz Crackers crushed (in blender or food processor)

Heat a sauce pot on medium heat. Add 1 tablespoon of butter. When melted add the chopped garlic, onion, celery and basil. Simmer for 2 minutes. Add shrimp and simmer for another 2 minutes. Stir frequently with a wooden spoon. Add 2 more tablespoons of butter. When melted, add the ground Ritz crackers and stir rapidly until stuffing is soft and moist. Add 1/4 cup water if needed.

Preheat oven for 10 minutes at 425 degrees. Use a baking sheet, lightly coated with olive oil. Lay the pounded chicken breast on the baking sheet. Take 2 heaping tablespoons of your prepared stuffing and place it on one end of the chicken breast and roll the breast around the stuffing. You can use a toothpick to hold it together if needed. Bake for 30-40 minutes.

Cream Sauce
3 tablespoons Butter
2 Shallots, minced
2 cups Half-and-Half
1/3 cup Cornstarch
1/4 cup Sherry
1 tablespoon Worcestershire Sauce
2 tablespoons Brown Sugar
Kosher salt and freshly ground Black Pepper

While the chicken is in the oven, heat a sauce pot on medium heat. Melt butter, add shallots and Sherry. Brown the shallots while reducing the sherry for 3-4 minutes. Stir frequently. Add heavy cream, brown sugar, Worcestershire sauce, pinch of salt and pepper. Simmer for 5 minutes. Reduce heat and add cornstarch. Continue to stir for another 3-4 minutes. You can add more cornstarch for desired thickness.

Remove the cooked, stuffed chicken from the oven and use a ladle to cover in your shallot cream sauce.

Red Star
37 Greenpoint Avenue


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