Cuisinart TCS-60C manual Old Bay Steamed Shrimp Dinner, Ginger Dill Sea Bass

OLD BAY® STEAMED

SHRIMP DINNER

Makes 4 servings.

Preparation: 10 minutes + 25 minutes steaming time.

3/4 pound (375g) new red potatoes, scrubbed, halved (quartered if large)

3/4 pound (375g) new white potatoes, scrubbed, halved (quartered if large)

2medium (6 ounce) (175g/mL) red or sweet white onions, peeled (leave root end intact), quartered

3ears corn, cut into

1-1/2 inch (3.75 cm) lengths

2 or 3 whole bay leaves

1-1/2 pounds (750g) extra large

(21-25 count) shrimp, rinsed

3 lemons

3tablespoons (45 mL) Old Bay® Seasoning

Fill the water reservoir and attach to the Steamer.

Arrange the potatoes and onions in the large steamer tray; tuck in the bay leaves. Steam for 18 minutes. While the potatoes are steaming, thinly slice one of the lemons*. Toss the shrimp with 2 tablespoons (25 mL) of the Old Bay® seasoning, then mix in half the lemon slices. Arrange the shrimp and lemon slices in the small steamer tray. Shrimp should not touch the sides of the basket. Cut the remaining lemons in wedges.

Turn off steamer and unplug; let sit for 1 minute. Carefully remove the fan arm and lid. Arrange the corn on top of the partially

cooked potatoes. Insert the small steamer tray and reattach the fan arm; plug in. Steam for 5-7 minutes – the shrimp should have all turned pink. Turn off the steamer, unplug and let sit for one minute. Arrange the potatoes, onions and corn on a large warm platter; sprinkle with the remaining Old Bay® seasoning. Arrange the shrimp around the outside of the platter. Garnish with the remaining sliced lemons and lemon wedges. If desired, serve with drawn butter.

*May be done using the Cuisinart® Food Processor fitted with the thin (2mm) slicing disc.

Nutritional Analysis per serving:

Calories 445 (9% from fat) • carbo. 66g • pro. 43g • fat 5g • sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g

GINGER DILL SEA BASS

Makes 4 servings; may be doubled.

Preparation: 10 minutes, + 20 minutes to marinate and 10 minutes steaming time.

1-1/2 pounds (750g) fresh Sea Bass fillet, cut into 4 portions (may also use Boston Scrod, cod, tile fish or orange roughy)

1clove garlic, peeled and finely chopped*

Zest of 1/2 lemon, bitter white pith removed, finely chopped*

4pieces fresh ginger, peeled, each about the size of a quarter, finely chopped*

1-1/2 tablespoons (25 mL) fresh dill weed, chopped*

1/2 teaspoon (2 mL) sugar

1/2 teaspoon (2 mL) kosher salt 1/4 teaspoon (1 mL) freshly ground

black pepper

1/4 cup (50 mL) dry vermouth, white balsamic vinegar or apple juice

1/2 tablespoon (7 mL) extra virgin olive oil

Thin lemon slices (use the 2mm slicing disc of the Cuisinart ® Food Processor) Sprigs of fresh dill

Arrange the fish in a shallow glass or porcelain dish. Combine the garlic, lemon zest, ginger, dill, salt, sugar, and black pepper with the vermouth or balsamic vinegar and olive oil; blend well. Pour the marinade over the fish portions, covering evenly. Allow to marinate for 20 minutes.

Fill the steamer reservoir and assemble the steamer. Arrange the four portions in the small steamer tray (if doubling the recipe, use both trays). Steam for 10 minutes. Turn off the steamer and unplug. Let sit for 1 minute. Remove the fan arm and lid. Transfer the fillet to warmed plates to serve. Garnish with lemon slices and sprigs of fresh dill.

*May be done using the Cuisinart® Mini- Prep or Cuisinart® Food Processor fitted with the steel blade.

Nutritional analysis per serving:

Calories 193(20% from fat) • carbo. 1g •

protein 32g • fat 4g • sat.fat 1g • chol. 82mg • sod.

374mg • fiber 0g

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