Cuisinart GR-5BP1 User Manual - Page 23

Pinch garlic powder 1 tablespoon cilantro, roughly chopped 1 tablespoon fresh lime juice 4 wooden skewers, cut in half, optional Small flour tortillas Small lime wedges, for serving Guacamole, for serving, optional Salsa, for serving, optional Sour cream, for serving, optional 1. Use paper towels to fully dry the peeled shrimp. Put the dried shrimp in a small bowl or plastic bag with 2 tablespoons of the olive oil, garlic, chili powder and cumin. Stir to evenly coat with all of the ingredients. Refrigerate for 20 minutes to marinate. 2. While the shrimp is marinating, toss the peppers and onions in the remaining oil. Sprinkle with ¼ teaspoon of the salt and the pinch of pepper and garlic powder. Turn on the Cuisinart® Griddler®. Select Griddle and set to 425°F. 3. Once preheated, put the peppers and onions on the Griddler®. Set the timer for 15 minutes and cook, stirring occasionally with silicone-tipped tongs until peppers and onions are browned and melted. 4. Once time expires, transfer all of the peppers and onions to the top half of the griddle while the shrimp cook. Transfer to a serving bowl when shrimp are done and toss with the chopped cilantro. 5. Once shrimp have marinated, remove from the refrigerator. Combine with the lime juice and remaining salt. If using wooden skewers, put 3 shrimp on each skewer. Set the count-up timer and cook the skewers on the bottom half of the grill for about 5 minutes on the first side and 3 minutes on the other side until fully opaque. Alternately, shrimp may be cooked directly on the bottom plate of the grill without the skewers for the same amount of time. Transfer shrimp to a serving plate. 6. To assemble fajitas, put 3 shrimp on a tortilla and top with a spoonful of the peppers and onions. Serve with a small lime wedge and, if desired, guacamole, salsa and sour cream. Nutritional information per serving (1 fajita): Calories 196 (40% from fat) • carb. 16g • pro. 13g • fat 9g sat. fat 1g • chol. 85mg • sod. 418mg • calc. 76mg fiber 1g Skirt Steak with Chimichurri Sauce If you have any ripe fruit on hand, like ripe pineapple or mango, chop it finely and add about 1 tablespoon to the sauce for added sweetness and a pop of color. Plate Side: Grill Griddler® Cooking Position: Open and flat Makes about 1 cup sauce, 3 to 4 servings Sauce: 4 garlic cloves, finely chopped ½ teaspoon salt Pinch cumin Pinch red pepper flakes 1 tablespoon plus 2 teaspoons red wine vinegar 2/3 cup extra virgin olive oil ¼ cup parsley leaves, roughly chopped 2 tablespoons fresh oregano leaves, roughly chopped Steak: 1 pound skirt steak, about 1 inch thick 2 teaspoons olive oil ½ teaspoon salt ¼ teaspoon pepper 1. Make the Chimichurri Sauce: Combine the first 5 ingredients in a small bowl. While whisking, add the extra virgin olive oil, and then fold in the chopped parsley and oregano. Cover and allow to sit so the flavors can meld. 2. Turn on the Cuisinart® Griddler®. Select Grill and set to 450°F. 3. While the Griddler® is preheating, season the steak on both sides with the olive oil, salt and pepper. 4. Once preheated, put the steak on the bottom plate. Set the count-up timer and cook for about 6 minutes on the first side and 4 to 5 minutes on the second side, until desired doneness. 23