Cuisinart CRC-800 CRC-800 Manual - Page 16

Couscous with Shrimp & Scallops Easy enough to be a weeknight entrée. Makes 4 entrée servings 12 ounces shrimp, peeled, deveined, cut in half lengthwise 12 ounces bay scallops 1 tablespoon extra virgin olive oil, divided cooking spray 2 shallots, peeled, minced 2 cloves garlic, minced 2 teaspoons thyme 2 cups (Rice Cooker) pearl couscous (also known as Israeli couscous)* 1½ cups (standard liquid measure) chicken or vegetable stock 1½ cups (standard liquid measure) water ½ teaspoon kosher salt ½ cup chopped green pepper ½ cup chopped red bell pepper ¼ cup chopped fresh parsley 2 teaspoons finely chopped lemon zest lemon wedges Place shrimp and scallops in a small bowl. Add 2 teaspoons of the olive oil and toss to coat. Lightly coat the interior of the steaming tray with cooking spray. Place the shrimp and scallops in the steaming tray; reserve. Insert cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add remaining oil, cover, and turn on; heat 1½ minutes. Stir in shallots, garlic and thyme. Cover and cook 1 minute. Add couscous to bowl. Stir for 1 to 2 minutes. Add stock, water and salt; stir. Cover and cook for 7 minutes. Place steaming tray over bowl and continue to cook until Rice Cooker switches to Warm. Stir green and red peppers, parsley and lemon zest into couscous. Cover and let stand on Warm for 5 minutes. To serve, stir steamed shrimp and bay scallops into hot couscous. Garnish with lemon wedges. *Pearl or Israeli couscous can be found in wellstocked grocery stores, or in specialty food stores. Nutritional information per serving: Calories 318 (19% from fat) • carb. 26g • pro. 37g • fat 7g • sat. fat 1g • chol. 194mg • sod. 691mg • calc. 85mg • fiber 2g Risi e Bisi with Shrimp The traditional Venetian comfort food, Rice and Peas, is taken a step further and garnished with steamed shrimp to make it a complete meal. Makes 4 entrée servings 1 pound shrimp, peeled, deveined, halved lengthwise 4 teaspoons extra virgin olive oil, divided cooking spray 2 teaspoons unsalted butter 2⁄3 cup finely chopped onion 2⁄3 cup finely chopped celery 2 cups (Rice Cooker) Arborio rice 6 tablespoons dry white wine or vermouth 6 cups (standard liquid measure) chicken or vegetable stock (may use half water) 2½ cups fresh or frozen thawed peas ½ cup freshly grated Parmesan cheese Place shrimp in a small bowl and drizzle with 1 teaspoon of the olive oil. Toss to coat. Lightly coat the steaming tray with cooking spray. Arrange shrimp in steaming tray; reserve. Place remaining olive oil and butter in the cooking bowl of the Cuisinart® Rice Cooker/Steamer. Cover, turn on, and wait one minute. Stir in the chopped onion and celery and cover; cook 1 minute. Add the rice; stir to coat completely. Cover and cook 2 minutes. Stir in the wine; cover. Cook 2 to 3 minutes until the wine is completely absorbed. Add the stock; stir. Cover and cook for 22 minutes, stirring 2 or 3 times during cooking. After 22 minutes, place steaming tray over cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm, about 8 to 10 minutes longer. Add peas to cooking bowl. Cover and let stand on Warm for 5 to 10 minutes. Just before serving, stir peas and steamed shrimp along with half the Parmesan into the cooked rice. Serve in warm bowls and top with remaining Parmesan. Nutritional information per serving: Calories 440 (23% from fat) • carb. 40g • pro. 20g • fat 11g • sat. fat 4g • chol. 237mg • sod. 1175mg • calc. 198mg • fiber 5g 16