Crock-Pot VersaWare Pro owner manual Paella, Cape Cod Stew, Serves

Paella

4 cups chicken breast, cut into 1-inch cubes 1 cup onion, chopped

1 cup tomatoes, chopped

4 cups whole clams (de-shelled)

1 pound shrimp (uncooked, peeled and de-veined)

4 cups cooked rice

1/4 teaspoon saffron

1/2 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

4 teaspoons pimentos, chopped

1 cup (or 2 8-ounce cans) lobster meat 1 cup scallops

1.In VersaWare® Pro stoneware, combine all ingredients (except rice, shrimp, and lobster). Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours.

2.Add rice, shrimp and lobster. Cover and cook on High for an additional 15 minutes or until shrimp are pink and firm.

Serves 8

Cape Cod Stew

2 pounds uncooked, cleaned and de-veined shrimp 2 pounds fresh cod fish (or other fish)

1 pound mussels or hard shelled clams

3uncooked lobsters (11/2 to 21/2 pounds each) 1/2 cup chopped carrots

1/2 cup chopped onions

2 teaspoons crushed or minced garlic

2 1-pound cans of chopped tomatoes

4 cups beef broth

4 bay leaves

1/2 cup chopped cilantro

1 teaspoon dried thyme

2 tablespoons sea salt

2 teaspoons lemon juice

1/2 teaspoon saffron

1.In a bowl, cut shrimp and fish into bite size chunks and place in refrigerator. Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws at the joints and place in a large bowl. Add mussels or clams to bowl and set aside in refrigerator.

2.In VersaWare® Pro stoneware, combine all other ingredients, cover, place in the slow cooker heating base and cook on Low for 7 hours.

3.Add the seafood, cover, place in slow cooker heating base, and cook on High for 45 minutes to 1 hour or until seafood is just cooked through.

Serves 8

48	Note: when using an electric stovetop, the heat diffuser	Note: when using an electric stovetop, the heat diffuser	49
	MUST ALWAYS be used with the VersaWare® Pro stoneware.	MUST ALWAYS be used with the VersaWare® Pro stoneware.

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6/2/08 10:54:36 AM