Bedienungsanleitung Cuisinart CRC 800 (Seite 16 von 21) (Englisch)

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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 well-

stocked 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

⁄

cup finely chopped onion

⁄

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

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Cuisinart CRC 800 Seite 16

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