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Idiomas disponibles
Idiomas disponibles
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
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
®
Rice Cooker/
16
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
⁄
cup finely chopped onion
3
2
⁄
cup finely chopped celery
3
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
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
Rice Cooker/
®
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