Cuisinart CRC-400 manual Couscous with Shrimp & Scallops, Risi e Bisi with Shrimp

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
1	shallot, peeled, minced

1clove garlic, minced

1teaspoon thyme

1cup (Rice Cooker) pearl couscous (also known as Israeli couscous)*

3/4 cup (standard liquid measure) chicken or

vegetable stock

3/4 cup (standard liquid measure) water

1/4 teaspoon kosher salt

1/4 cup chopped green pepper

1/4 cup chopped red bell pepper

2 tablespoons chopped fresh parsley

1teaspoon 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 Rice Cooking Bowl in Cuisinart™ Rice Cooker. Add 1 teaspoon of the oil, cover, and turn on; heat 1-1/2 minutes. Stir in shallot, garlic and thyme. Cover and cook 1 minute. Add couscous to Rice Cooking Bowl. Stir for 1 to 2 minutes. Add stock, water and salt; stir. Cover and cook for 7 minutes. Place steaming tray over Rice Cooker 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 & 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

2 teaspoons extra virgin olive oil, divided

1teaspoon unsalted butter

1/3 cup finely chopped onion

1/3 cup finely chopped celery

3	tablespoons dry white wine or vermouth
1	cup (Rice Cooker) Arborio rice

3cups (standard liquid measure) chicken or vegetable stock (may use half water)

1-1/4 cups fresh or frozen thawed peas

1/4 cup freshly grated Parmesan cheese

Place shrimp in a small bowl and drizzle with 1 tea- spoon 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 Rice Cooking Bowl of the Cuisinart™ Rice Cooker. 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 min- utes. 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 Rice Cooking Bowl and cover. Continue to cook until Rice Cooker switches to “Warm”, about 8 to 10 minutes longer. Add peas to Rice 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

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