Couscous with Shrimp
& Scallops
Easy enough to be a weeknight entrée.
Makes 2 entrée servings
6ounces shrimp, peeled, deveined, cut in half lengthwise
6 ounces bay scallops
2 teaspoons extra virgin olive oil, divided cooking spray
1shallot, peeled, minced
1clove garlic, minced
1teaspoon thyme
1cup (Rice Cooker) pearl couscous (also known as Israeli couscous)*
¾cup (standard liquid measure) chicken or vegetable stock
¾cup (standard liquid measure) water
¼ teaspoon kosher salt
¼ cup chopped green pepper
¼ cup chopped red bell pepper
2 tablespoons chopped fresh parsley
1 teaspoon finely chopped lemon zest lemon wedges
Place shrimp and scallops in a small bowl. Add 1 teaspoon 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 cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add remaining oil, cover, and turn on; heat 1½ minutes. Stir in shallot, garlic and thyme. Cover and cook 1 minute. Add couscous to bowl. Stir for 1 to 2 minutes. Add stock, water and salt; stir. Cover and cook for 7 minutes. Place steam- ing tray over bowl and continue to cook until Rice Cooker switches to Warm. Stir green and red pep- pers, 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 cous- cous. 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
Risi e Bisi with Shrimp
The traditional Venetian comfort food, Rice and Peas, is taken a step further and garnished with steamed shrimp to make it a complete meal.
Makes 2 entrée servings
8ounces shrimp, peeled, deveined, halved lengthwise
2teaspoons extra virgin olive oil, divided
1teaspoon unsalted butter
1⁄3 cup finely chopped onion
1⁄3 cup finely chopped celery
1cup (Rice Cooker) Arborio rice
3tablespoons dry white wine or vermouth
3cups (standard liquid measure) chicken or vegetable stock (may use half water)
1¼ cups fresh or frozen thawed peas
¼cup freshly grated Parmesan cheese
Place shrimp in a small bowl and drizzle with 1 teaspoon 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 cook- ing bowl of the Cuisinart® Rice Cooker/Steamer. Cover, 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 minutes. Stir in the wine; cover. Cook 2 to 3 minutes 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 cook- ing bowl and cover. Continue to cook until Rice Cooker switches to Warm, about 8 to 10 minutes longer. Add peas to 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.
Nutritional information per serving:
Calories 440 (23% from fat) • carb. 40g • pro. 20g
•fat 11g • sat. fat 4g • chol. 237mg • sod. 1175mg
•calc. 198mg • fiber 5g
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