Seafood; Seafood Paella; Ginger Shrimp - NuWave PIC PLATINUM Owner's Manual & Complete Recipe Book

Seafood

Tips for Seafood
•
Always smell seafood prior to
purchase to ensure freshness.
• When buying whole fish, make
sure eyes are clear. Cloudy eyes
typically signify older fish.
•
Rinse seafood prior to cooking.
•
Thaw in refrigerator on lowest
shelf. If there is a spill, other foods
won't be contaminated.
•
Peeling shrimp? Use fresh lemon
juice to remove lingering smell from
hands.
50 • NuWave PIC Platinum Complete Cookbook
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The perfect temperature for melting
butter is 100°F (Low).
Cooked Seafood Guidelines
Whole Fish
Flesh should be opaque
and ready to flake.
Shrimp
Flesh is opaque and
shell turns from red to pink.
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and
outside shell turns red.

Seafood Paella

Serves: 6-8
2 teaspoons butter
1 cup onion, diced
Salt and black pepper to taste
1 cup long-grain rice
1 small green pepper, seeded and
finely chopped
1 small red pepper, seeded and finely
chopped
1 tablespoon garlic, minced
½ teaspoon saffron threads, crumbled
2 ½ cups fish stock or base
1 (6 – 8-ounce) lobster tail, removed
from shell and chopped into large
pieces
½ pound king crab legs, shelled,
chopped into large pieces
12 ounces Tilapia fillets, cut into large
pieces
4 ounces sea scallops, raw
4 ounces large shrimp, raw, pealed
and deveined
4 ounces mussels, pre-cooked
4 ounces clams, pre-cooked
4 ounces squid, pre-cooked and
pre-chopped
4 ounces octopus, pre-cooked and
pre-chopped
Directions:
1. In medium stock pot, melt butter
on Medium (275°F) for about
30 seconds.
2. Sauté onion in butter on Medium
(275°F) for 2 minutes or until onion
has softened.
3. Season with salt and pepper to taste.
4. Add rice and cook by stirring
occasionally for 30 seconds.
5. Add bell peppers, garlic, saffron
and 2 cups broth.
6. Bring mixture to boil on Medium-High
(375°F) covered.
7. Once boiling, lower heat to
Medium (275°F) and let simmer for
10-15 minutes.
8. Add seafood mix.
9. Cook for 15-20 more minutes
uncovered, or until most liquid has
been absorbed and rice is tender.
Tip: Do not brown rice.
Tip: You can use any type of bell
pepper.

Ginger Shrimp

Serves: 4
1½ pounds shrimp, peeled
and deveined
1 tablespoon olive oil, divided
2 tablespoons grated fresh ginger
1 cup chopped green onions
1½ cups chicken stock
2 tablespoons cold water
1 tablespoon cornstarch
Directions
1. Heat 1½ teaspoons oil in large
sauté pan on High (375°F).
2. Sauté shrimp on High (375°F) for
4 minutes or until they turn pink.
3. Remove shrimp and set aside.
4. Heat remaining oil on
Medium-Low (175°F).
5. Add ginger and onions, and sauté
until the onions are tender.
6. Add chicken stock and bring to a boil
on Max/Sear.
7. Mix together cold water and
cornstarch and stir mixture into
sauté pan.
8. Return shrimp to skillet and bring
everything to temperature on
Medium-High (375°F).
9. Serve over rice.
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Seafood