Wolfgang Puck Rapid Food Steamer Use And Care Manual page 10

Cajun Style Steamed Shrimp
INGREDIENTS
1 pound large shrimp
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 lemon, cut into 6 slices
1 medium onion, cut into 6 pieces
1 medium carrot, cut into 6 pieces
1 medium stalk celery, cut into 6 pieces
Cocktail sauce (optional)
METHOD
1. Mix together cayenne pepper, paprika, salt, and garlic powder
together in a small bowl.
2. Fill water tank with water.
3. Rinse shrimp, shake off excess water then add to steamer bowl.
4. Sprinkle spice mix over shrimp, stirring shrimp to distribute spices
evenly. Spread shrimp evenly in bowl.
5. Place lemon slices on top of shrimp, then arrange vegetable slices on
top.
6. Cover, then steam for 14 to 17 minutes or until shrimp are pink in color,
stirring gently about halfway through.
7. Serve with cocktail sauce (optional).
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Pesto Steamed Cod
2 servings
INGREDIENTS
2 cod filets
2 tablespoons purchased pesto, plus more for serving
1 medium yellow onion, sliced into rings
4 cups fresh baby spinach
1 lemon, sliced into wheels
Kosher salt and fresh pepper, to taste
METHOD
1. Fill water tank with water.
2. Place onions and cod on bottom tray.
3. Spread each piece of cod with a tablespoon of the pesto.
4. Sprinkle with salt and pepper and place a lemon wheel on top
of each.
5. Cover and place on steamer and set timer to 6 minutes.
6. During last 2 minutes of cooking add the spinach to the
remaining steamers.
7. Remove when desired doneness is achieved then season both again
with salt and pepper.
8. Serve immediately with remaining lemon wheels and additional pesto.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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