Cuisinart CRC-800C Instruction And Recipe Booklet page 16

Couscous with
Shrimp & Scallops
Easy enough to be a weeknight entrée.
Makes 4 entrée servings
12 ounces (336g) shrimp, peeled, deveined,
cut in half lengthwise
12 ounces (336g) bay scallops
1 tablespoon (15ml) extra virgin olive oil,
divided cooking spray
2 shallot, peeled, minced
2 clove garlic, minced
2 teaspoon (10ml) thyme
2 cup (Rice Cooker) pearl couscous (also
known as Israeli couscous)*
1-1/2 cup (375ml) chicken or vegetable stock
1-1/2 cup (375ml) water
1/2 teaspoon (2ml) kosher salt
1/2 cup (125ml) chopped green pepper
1/2 cup (125ml) chopped red bell pepper
1/4 tablespoons (62ml) chopped fresh parsley
2 teaspoon (10ml) finely chopped lemon
zest
lemon wedges
Place shrimp and scallops in a small bowl. Add
2 teaspoon (10ml) 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 Rice Cooking Bowl in Cuisinart
Add 2 teaspoon (10ml) of the oil, cover, and turn
on; heat 1-1/2 minutes. Stir in shallot, garlic and
thyme. Cover and cook 1 minute. Add couscous to
Rice Cooking Bowl. Stir for 1 to 2 minutes. Add
stock, water and salt; stir. Cover and cook for 7
minutes. Place steaming tray over Rice Cooker
Bowl and continue to cook until Rice Cooker switch-
es 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
The traditional Venetian comfort food, Rice & Peas,
is taken a step further and garnished with steamed
shrimp to make it a complete meal.
Makes 4 entrée servings
1
4
2
2/3
2/3
6
2
6
2-1/2
1/2
Place shrimp in a small bowl and drizzle with 1 tea-
spoon 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 Rice
Cooking Bowl of the Cuisinart
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 min-
utes. Stir in the wine; cover. Cook 2 to 3 minutes
™ Rice Cooker.
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 Rice Cooking Bowl and cover.
Continue to cook until Rice Cooker switches to
"Warm", about 8 to 10 minutes longer. Add peas to
Rice 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.
Calories 440 (23% from fat) • carb. 40g • pro. 20g •
fat 11g • sat. fat 4g • chol. 237mg • sod. 1175mg •
15
Risi e Bisi with Shrimp
pound shrimp, peeled, deveined,
halved lengthwise
teaspoons (20ml) extra virgin olive oil,
divided
teaspoon (10ml) unsalted butter
cup (167ml) finely chopped onion
cup (167ml) finely chopped celery
tablespoons (90ml) dry white wine or
vermouth
cup (Rice Cooker) Arborio rice
cups (1.5L) chicken or vegetable stock
(may use half water)
cups (625ml) fresh or frozen thawed peas
cup (125ml) freshly grated Parmesan
cheese
Nutritional information per serving:
calc. 198mg • fiber 5g
™ Rice Cooker. Cover,