Wolfgang Puck BBLFP001 Sautéed Shrimp With Tomato-Basil Vinaigrette, Cucumber Yogurt Soup

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Sautéed Shrimp

with Tomato-Basil Vinaigrette

Makes 4 servings

INGREDIENTS

16 large shrimp (such as Santa Barbara) a pinch of salt & freshly ground pepper 2 tablespoons extra virgin olive oil

6 ripe plum tomatoes, peeled and seeded

2 medium shallot

2 cloves garlic, blanched

3 tablespoons chopped basil leaves plus 4 whole for garnish 1 tablespoon fresh parsley, chopped

1/2 teaspoon salt & freshly ground pepper 1 tablespoon good wine vinegar

1 tablespoon lime juice 1/2 cup extra virgin olive oil

METHOD

1Peel and divein the shrimp leaving the tails intact.

2Season shrimp lightly with salt and pepper and set aside.

3Prepare vinaigrette by placing the blender onto the base. Add the tomatoes, shallots, garlic, basil and parsley.

4Secure the lid, and press the pulse button and the press the ice crush button to coarsely chop ingredients.

5Remove the lid and add the vinegar, lime juice and a pinch of salt and pepper.

6Secure the lid, press pulse button then press the ice crush button 2 times to mix.

7Remove the clear plastic top from blender, press the chop button and pour in the oil.

8Heat a ten inch skillet over medium high heat and add the 2 tablespoons olive oil. When oil is hot add the shrimp in batches, not to over crowd pan, cook shrimp for approx 1 1/2 minutes per side. Do not overcook shrimp or they will become dry.

9Spoon the vinaigrette into the center of each plate. Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs. Serve immediately.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

Cucumber - Yogurt Soup

Makes 4 servings

INGREDIENTS

3 cups plain yogurt

1 1/2 cups English cucumber, peeled and chopped

2whole green onions, chopped

8whole fresh mint leaves

2tablespoons fresh cilantro, chopped

1small serrano chile, seeded and membrane removed 1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

METHOD

1Place the blender on the base.

2Place all the ingredients into the blender carafe.

3Secure the lid.

4Press the puree button.

5Puree untill smooth.

6Pour into a covered container; taste for additional salt and pepper.

7Chill for at least 3 hours before serving.

SERVING SUGGESTIONS

This is a very easy first course! It’s very refreshing & terrific for a summer supper.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Contents L F G a N G Puck Important Safeguards Additional Safety InformationTable of Contents Assembling Your Blender Know Your Blender/Food ProcessorBefore Your First Use Blender Helpful Hints Using Your BlenderCleaning Your Blender Using Your Food Processor Assembling Your Food Processor AttachmentProcessing Guide Helpful Hints Food ProcessorDisassembling Your Food Processor Cleaning Your Food ProcessorHomemade Mayonnaise Pesto Basil Garlic VinaigretteSoup of Pistou With Basil Oil Soup of Pistou with Basil OilGazpacho with Crabmeat Spago House Salad DressingPeanut Butter Black and Green Olive TapenadeTangerine Sauce Fast and Easy Fruit GelatoSautéed Shrimp With Tomato-Basil Vinaigrette Cucumber Yogurt SoupCold Buttered Rums Candied Tomato SoupBlueberry Smoothie Blue MargaritasLimited Warranty Recipe NotesRecipe Notes

BBLFP001 specifications

The Wolfgang Puck BBLFP001 is a high-performance blender that has become a favorite in both home and professional kitchens. This versatile appliance is designed to handle a wide range of culinary tasks, offering users the ability to create smoothies, soups, sauces, and much more with ease.

One of the standout features of the BBLFP001 is its powerful motor, which operates at a peak power of 1,500 watts. This ensures that the blender can effortlessly tackle even the toughest ingredients, such as frozen fruits, leafy greens, and ice. The high torque provided by the motor contributes to efficient blending, reducing time spent in the kitchen and enhancing the overall cooking experience.

The blender is equipped with a large 64-ounce Tritan blending jar, which is not only spacious but also BPA-free, ensuring that your food remains safe and healthy. The jar features measurement markings, allowing for precise ingredient additions. The lid has a removable cap for adding ingredients during the blending process, ensuring convenience without the need to stop the machine.

Users will appreciate the variety of pre-programmed settings available on the BBLFP001. With dedicated functions for smoothies, soups, salsas, and nut butters, the blender simplifies the cooking process. This technology takes the guesswork out of blending, allowing users to achieve perfect consistency at the touch of a button. The unit also features variable speed controls, enabling personalized blending to achieve specific textures.

Durability is another key aspect of the Wolfgang Puck BBLFP001. The stainless steel blades are designed to withstand the rigors of daily use, providing sharpness and longevity. Additionally, the blender’s base is constructed from sturdy materials, ensuring stability during operation.

Cleaning the blender is made easy with the self-cleaning mode, which allows for quick and effortless maintenance. Simply add warm water and a drop of dish soap, and the blender will do the rest, making it convenient for users to switch between recipes without the hassle of extensive cleanup.

In conclusion, the Wolfgang Puck BBLFP001 blender combines power, versatility, and ease of use, making it an excellent addition to any kitchen. Its range of features caters to both novice cooks and seasoned chefs, empowering users to explore their culinary creativity and enjoy a healthier lifestyle.
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