Cuisinart GR-6SP1 User Manual - Page 21

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 shrimp are 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 with smoke-less 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® Smoke-less Contact Griddler®. Select Smoke-less mode and set both plates to Beef. 3. While the Smoke-less Contact 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. 5. Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice against the grain. Serve with a spoonful of the sauce drizzled on top. Nutritional information per serving (based on 4 servings): Calories 789 (59% from fat) • carb. 42g pro. 39g • fat 52g • sat. fat 18g • chol. 435mg sod. 1229mg • calc. 482mg • fiber 4g Toasted Avocado, Cheese and Tomato Panini Simple ingredients with maximum taste. Plate Side: Grill Griddler® Cooking Position: Closed Makes 2 sandwiches 2 ciabatta or French rolls ½ ripe avocado 1/8-¼ teaspoon kosher salt, divided 1/8 teaspoon freshly ground black pepper 1 small/medium tomato (about 4 ounces), thinly sliced 3 ounces sliced Havarti cheese (about 4 thin slices) ¼ teaspoon extra virgin olive oil 1. Slice the rolls and lay flat. Spread half of the avocado on the bottom half of each roll. Sprinkle with ½ of the salt and pepper. Divide the tomato slices evenly and place on the avocado. Sprinkle evenly with remaining salt and pepper. 2. Add the cheese evenly, place tops on both rolls, and then brush the top of each roll with the olive oil. 3. Fit the Cuisinart® Smoke-less Contact Griddler® with the grill plates. Turn unit on. Select Grill/Griddle and set to 375°F. 4. Once preheated, place the sandwiches in the middle of the grill. Loosen the floating hinge and press the top plate down on the sandwiches in the closed position. Set the count-up timer. 21