Shrimp Primavera - Cuisinart Cook Central MSC-400 Instruction Booklet

pepper red crushed
the Add golden.
until sauté and garlic
pot. the into oil of
put and 300°F to temperature
with Repeat reserve.
per minutes 2 about
side each on brown
half add preheated,
Brown/ to set and
cooking the in oil
half with sides both
sliced thinly
zest lemon
2-inch into cut and
small ½ (about asparagus
frozen or
trimmed peas,
trimmed
sliced pepper,
and halved peeled,
flakes pepper red crushed
sodium low broth,
sliced and peeled
florets
divided oil,
black ground
divided salt,
deveined and peeled
prepare. to
takes that dish
Sauté Shrimp
3g fiber
1000mg sod. • 48mg
21g pro. • 23g carb. •
cup): (1 serving per
seeds. sesame with
immediately Serve sauce.
all coat to stir
last the during
Return slightly. thickens
3 to 2 another for Cook
the from bits brown
and vegetables the
and broth chicken
slightly becomes garlic
and broccoli the Add
teaspoon remaining the
the Reduce
shrimp. remaining
and Remove side.
through, cooked until
lightly and shrimp the
Once 400°F. at Sauté
Multicooker the of pot
the of teaspoon 1 Heat
pepper. and salt the
on shrimp the Season
basil, fresh cup
grated teaspoon
pieces
trimmed bunch),
ounces
fresh peas, cup
snap sugar cup
peas, snow cup
bell yellow small
lengthwise sliced
onion, red small
teaspoon
chicken cup
clove, garlic
broccoli cup
olive teaspoons
divided pepper,
freshly teaspoon
kosher teaspoon
shrimp, pound
cups 7 about Makes
Brown/Sauté Setting:
time little very
light and colorful A
Primavera
• 28mg calc. •
chol. • 1g fat sat. • 6g fat
fat) from (24% 231 Calories
information Nutritional
sprinkle and rice over
the in ingredients
and cooking of minute
pot the to chicken the
sauce until minutes
pot. the of bottom
any scrape to stir
to mixture broth Add
18
Sriracha; the
bowl a in cornstarch
combine
3.
minutes.
baby and
peas, snap
until
minutes. 4 about
onion the
pot cooking
2.
of
remove browned,
1.
golden
¼
about cook and
½ preheated,
and salt teaspoon
6
Brown/Sauté
½
cooking the
½
½
1
hot other
1
sodium
¼
sodium
½
1
of half
1
2
chestnuts,
¼
whole
1
trimmed
1
ginger chopped
finely
sliced
sliced
sliced and peeled
black
divided
strips 1-inch
•
chicken
divided oil,
dish.
Vegetable
5.
in Stir combine. to
and sauce
cooking, are vegetables
4 to 3 about for cook
chestnuts water mushrooms,
Add minute. 1 about
cook and ginger and
for cook and peppers
Add 375°F. to heat reduce
the to oil remaining
reserve.
is chicken Once
until side per minutes
batches two in chicken
has unit Once pepper.
½ with chicken
to set Multicooker
into oil the of tablespoon
seeds sesame teaspoon
taste to or sauce,
or Sriracha of dashes
cornstarch tablespoon
reduced sauce, soy
low broth, chicken
can) 15-ounce
(about cobs corn
drained
water ounces)
drained mushrooms,
canned ounces)
peas, snap sugar
finely tablespoon
chopped
and peeled cloves,
pepper, bell yellow
pepper, bell red
onion, red medium
pepper
ground freshly teaspoon
salt, kosher teaspoon
x 2 into cut breasts,
skinless boneless, pound
vegetable tablespoons
servings
Brown/Sauté
healthy and light
Stir-Fry
& Chicken
reserve.
whisk and
soy broth,
While 4.
and corn,
fragrant,
garlic Add
and
and
the Add 3.
and
brown.
5 to 4½
add
the of all
Season 2.
400°F. at
the of pot
1 Put 1.
1
2
1
cup ¼
cups 1½
baby 8
(8 can 1
(4 can 1
cup 1
1
garlic 2
small 1
small 1
1
¼
1
1
1½
6 Makes
Setting:
A