Primavera Shrimp Sauté; Asian Style Poached Salmon - Cuisinart MSC-800 Series Instruction Booklet

Primavera Shrimp Sauté
A colorful and light dish that takes very little
time to prepare.
Setting: Brown/Sauté
Makes about 6 servings
1 pound shrimp, peeled and deveined
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 teaspoons extra virgin olive oil,
divided
1 bunch broccolini (about 8 to 9
ounces)
3 garlic cloves, chopped
1 cup chicken broth, low sodium
¼ teaspoon crushed red pepper
1 medium red onion, halved and sliced
lengthwise
1 cup snow peas, trimmed
1 cup sugarsnap peas, trimmed
½ cup frozen peas, thawed
½ teaspoon lemon zest
¾ ounce fresh basil, sliced thinly
1. Season the shrimp on both sides with the
salt and pepper.
2. Put 1 teaspoon of the oil into the cooking
pot of the Cuisinart
Brown/Sauté at 400°F. When the oil is hot,
add half of the shrimp. Lightly brown each
side, about 2 minutes per side. Remove and
reserve. Repeat with remaining shrimp.
3. Put another teaspoon of oil into the pot
and add the broccolini and garlic. Stir well
and sauté until garlic becomes just slightly
golden – be careful not to burn. Add the
chicken broth and crushed red pepper and
simmer until the broccolini is crisp tender,
about 10 to 15 minutes. Remove and
reserve.
4. Add in the remaining teaspoon of oil. Sauté
the onion until softened and slightly golden.
Add all of the peas and stir until they
become bright green, about 3 minutes.
5. Put all reserved ingredients back into the
pot and toss together with the lemon zest
and basil, until warmed through.
6. Taste and adjust seasoning accordingly.
Serve immediately.
Nutritional information per serving (1 cup):
Calories 149 (24% from fat) • carb. 10g • pro. 18g
• fat 4g • sat. fat 1g • chol. 115mg • sod. 443mg
• calc. 92mg • fiber 3g
Multicooker and set to
®
Asian Style
Poached Salmon
Poached salmon is perfect served on its own
or over a bed of mixed greens.
Setting: Brown/Sauté
Makes about 12 servings
6 garlic cloves, sliced
½ cup sliced ginger
(about a 4- x 2-inch piece)
½ cup chopped celery
(about 1½ medium stalks)
2 scallions, sliced
1 star anise pod
4 cups chicken stock, low sodium
2½ cups water
¾ cup rice wine
¾ cup soy sauce, low sodium
2 tablespoons sesame oil
pinch freshly ground black pepper
3 pounds salmon fillet
1. Put all ingredients except the salmon into
the Cuisinart
®
cover.
2. Set unit on Brown/Sauté at 400°F. Bring to a
boil and then reduce heat to 300°F. Let heat
for an additional 30 minutes.
3. Carefully put salmon into the poaching
liquid. Let cook for about 15 minutes, or
until fully cooked through – it should easily
flake away with a fork.
4. Serve immediately.
Nutritional information per serving
(4 ounces of fish):
Calories 229 (40% from fat) • carb. 5g • pro. 25g
• fat 10g • sat. fat 2g • chol. 62mg • sod. 613mg
• calc. 28mg • fiber 0g
21
Multicooker. Stir to combine;