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OLD BAY
®
STEAMED
SHRIMP DINNER
Makes 4 servings.
Preparation: 10 minutes + 25 minutes
steaming time.
3/4
pound (375g) new red potatoes,
scrubbed, halved (quartered if
large)
3/4
pound (375g) new white
potatoes, scrubbed, halved
(quartered if large)
2
medium (6 ounce) (175g/mL)
red or sweet white onions,
peeled (leave root end intact),
quartered
3
ears corn, cut into
1-1/2 inch (3.75 cm) lengths
2 or 3 whole bay leaves
1-1/2 pounds (750g) extra large
(21-25 count) shrimp, rinsed
3
lemons
3
tablespoons (45 mL) Old Bay
Seasoning
Fill the water reservoir and attach to the
Steamer.
Arrange the potatoes and onions in the
large steamer tray; tuck in the bay leaves.
Steam for 18 minutes. While the potatoes
are steaming, thinly slice one of the
lemons*. Toss the shrimp with 2
tablespoons (25 mL) of the Old Bay
seasoning, then mix in half the lemon
slices. Arrange the shrimp and lemon
slices in the small steamer tray. Shrimp
should not touch the sides of the basket.
Cut the remaining lemons in wedges.
Turn off steamer and unplug; let sit for 1
minute. Carefully remove the fan arm and
lid. Arrange the corn on top of the partially
cooked potatoes. Insert the small steamer
tray and reattach the fan arm; plug in.
Steam for 5-7 minutes – the shrimp
should have all turned pink. Turn off the
steamer, unplug and let sit for one
minute. Arrange the potatoes, onions and
corn on a large warm platter; sprinkle with
the remaining Old Bay
Arrange the shrimp around the outside of
the platter. Garnish with the remaining
sliced lemons and lemon wedges. If
desired, serve with drawn butter.
*May be done using the Cuisinart
Processor fitted with the thin (2mm)
slicing disc.
Nutritional Analysis per serving:
Calories 445 (9% from fat) • carbo. 66g •
pro. 43g • fat 5g • sat. fat 1g • chol. 259mg •
sod. 777mg • fiber 11g
GINGER DILL SEA BASS
®
Makes 4 servings; may be doubled.
Preparation: 10 minutes, + 20 minutes to
marinate and 10 minutes steaming time.
1-1/2 pounds (750g) fresh Sea Bass
fillet, cut into 4 portions (may
also use Boston Scrod, cod, tile
fish or orange roughy)
1
clove garlic, peeled and finely
chopped*
®
Zest of 1/2 lemon, bitter white pith
removed, finely chopped*
4
pieces fresh ginger, peeled,
each about the size of a quarter,
finely chopped*
1-1/2 tablespoons (25 mL) fresh dill
weed, chopped*
1/2
teaspoon (2 mL) sugar
1/2
1/4
1/4
1/2
®
seasoning.
Thin lemon slices (use the 2mm slicing
disc of the Cuisinart
Sprigs of fresh dill
Arrange the fish in a shallow glass or
®
F o o d
porcelain dish. Combine the garlic, lemon
zest, ginger, dill, salt, sugar, and black
pepper with the vermouth or balsamic
vinegar and olive oil; blend well. Pour the
marinade over the fish portions, covering
evenly. Allow to marinate for 20 minutes.
Fill the steamer reservoir and assemble
the steamer. Arrange the four portions in
the small steamer tray (if doubling the
recipe, use both trays). Steam for 10
minutes. Turn off the steamer and unplug.
Let sit for 1 minute. Remove the fan arm
and lid. Transfer the fillet to warmed
plates to serve. Garnish with lemon slices
and sprigs of fresh dill.
*May be done using the Cuisinart
Prep or Cuisinart
with the steel blade.
teaspoon (2 mL) kosher salt
teaspoon (1 mL) freshly ground
black pepper
cup (50 mL) dry vermouth, white
balsamic vinegar or apple juice
tablespoon (7 mL) extra virgin
olive oil
®
Food Processor)
®
Food Processor fitted
Nutritional analysis per serving:
Calories 193(20% from fat) • carbo. 1g •
protein 32g • fat 4g • sat.fat 1g • chol. 82mg • sod.
374mg • fiber 0g
®
M i n i -
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