Couscous with Shrimp
& Scallops
Easy enough to be a weeknight entrée.
Makes 4 entrée servings
12ounces shrimp, peeled, deveined, cut in half lengthwise
12 ounces bay scallops
1tablespoon extra virgin olive oil, divided cooking spray
2shallots, peeled, minced
2cloves garlic, minced
2teaspoons thyme
2cups (Rice Cooker) pearl couscous (also known as Israeli couscous)*
1½ cups (standard liquid measure) chicken or vegetable stock
1½ cups (standard liquid measure) water
½teaspoon kosher salt
½cup chopped green pepper
½cup chopped red bell pepper
¼ cup chopped fresh parsley
2 teaspoons finely chopped lemon zest lemon wedges
Place shrimp and scallops in a small bowl. Add 2 teaspoons 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 shallots, 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 steaming tray over bowl and continue to cook until Rice Cooker switches 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
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 4 entrée servings
1pound shrimp, peeled, deveined, halved lengthwise
4teaspoons extra virgin olive oil, divided cooking spray
2teaspoons unsalted butter
2⁄3 cup finely chopped onion
2⁄3 cup finely chopped celery
2cups (Rice Cooker) Arborio rice
6tablespoons dry white wine or vermouth
6cups (standard liquid measure) chicken or vegetable stock (may use half water)
2½ cups fresh or frozen thawed peas
½cup 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 cooking 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 cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm, about 8 to 10 minutes longer. Add peas to 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.
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
16