Cuisinart TCS-65 Instructions and Recipes - Page 20

OLD BAY® STEAMED SHRIMP DINNER Add a green salad and crusty bread to complete the meal. Makes 4 servings Preparation: 10 minutes + 25 minutes steaming time 3/4 3/4 2 3 2 or 3 1-1/2 3 3 pound new red potatoes, scrubbed, halved (quartered if large) pound new white potatoes, scrubbed, halved (quartered if large) medium (6 ounce) red or sweet white onions, peeled (leave root end intact), quartered ears corn, cut into 1-1/2 inch lengths whole bay leaves pounds extra large (21-25) shrimp, rinsed lemons tablespoons Old Bay® Seasoning Fill the water reservoir and attach to the steamer. Arrange the potatoes and onions in the large steamer tray; tuck in the bay leaves. Steam for 18 minutes. While the potatoes are steaming, thinly slice one of the lemons*. Toss the shrimp with 2 tablespoons of the Old Bay® seasoning, then mix in half the lemon slices. Arrange the shrimp and lemon slices in the small steamer tray. Shrimp should not touch the sides of the basket. Cut the remaining lemons in wedges. Turn off steamer; let sit for 1 minute. Carefully remove the convection fan and lid. Arrange the corn on top of the partially cooked potatoes. Insert the small steamer tray and reattach the convection fan. Steam for 5 - 7 minutes - the shrimp should all have turned pink. Turn off the steamer and let sit for one minute. Arrange the potatoes, onions and corn on a large warm platter; sprinkle with the remaining Old Bay® seasoning. Arrange the shrimp around the outside of the platter. Garnish with the remaining sliced lemons and lemon wedges. If desired, serve with drawn butter. *May be done using the Cuisinart® food processor fitted with the thin (2 mm) slicing disc. Nutritional analysis per serving: Calories 445 (9% from fat) • carbo. 66g • prot. 43g • fat 5g • sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g CHICKEN WITH PESTO AND SHREDDED CARROTS A quick, easy way to combine meat and vegetables in a single serving. May be served hot or cool and sliced to serve on a bed of salad greens for a warm weather meal. Makes 6 servings Preparation: 15 minutes + 22 minutes steaming time 6 boneless, skinless chicken breast halves (about 5 ounces each) 3 - 6 teaspoons pesto (homemade or purchased) 6 ounces carrots, peeled and shredded (about 1-1/2 cups) kosher salt, to taste freshly ground black pepper, to taste Have ready 6 sheets of Saran™ Classic Wrap, each about 12 inches in length. Trim chicken of all visible fat and gristle. Rinse in cold water and dry. Cut a sheet of plastic wrap about 20 inches in length. Place a boneless chicken breast half on one side of the wrap, and fold the wrap over the chicken. Use a flat mallet or pounder to pound the chicken to an even thickness of about 1/4 inch. Repeat until all the chicken has been pounded. Place the chicken "skin" side down on the work surface. Spread each chicken breast with 1/2 - 1 teaspoon of pesto, and spread 1/4 cup of shredded carrots evenly over each. Starting from one of the short ends, roll each piece of chicken jelly roll style. Sprinkle with salt and pepper to taste. Place a piece of rolled chicken in the center of one of the sheets of Saran™ Classic Wrap. Bring two sides of the wrap together over the chicken and fold down tightly; fold in the two open edges and tuck under the chicken. Arrange the chicken in the steamer trays, taking care not to push the rolls against each other or the sides of the steamer trays. Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove chicken rolls. Unwrap, slice and serve. Nutritional Analysis per serving: Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g • sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g 20