15
Couscous with
Shrimp & Scallops
Easy enough to be a weeknight entrée.
Makes 4 entrée servings
12
ounces (336g) shrimp, peeled, deveined,
cut in half lengthwise
12
ounces (336g) bay scallops
1
tablespoon (15ml) extra virgin olive oil,
divided cooking spray
2
shallot, peeled, minced
2
clove garlic, minced
2
teaspoon (10ml) thyme
2
cup (Rice Cooker) pearl couscous (also
known as Israeli couscous)*
1-1/2
cup (375ml) chicken or vegetable stock
1-1/2
cup (375ml) water
1/2
teaspoon (2ml) kosher salt
1/2
cup (125ml) chopped green pepper
1/2
cup (125ml) chopped red bell pepper
1/4
tablespoons (62ml) chopped fresh parsley
2
teaspoon (10ml) finely chopped lemon
zest
lemon wedges
Place shrimp and scallops in a small bowl. Add
2 teaspoon (10ml) 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 2 teaspoon (10ml) 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 switch-
es 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 4 entrée servings
1
pound shrimp, peeled, deveined,
halved lengthwise
4
teaspoons (20ml) extra virgin olive oil,
divided
2
teaspoon (10ml) unsalted butter
2/3
cup (167ml) finely chopped onion
2/3
cup (167ml) finely chopped celery
6
tablespoons (90ml) dry white wine or
vermouth
2
cup (Rice Cooker) Arborio rice
6
cups (1.5L) chicken or vegetable stock
(may use half water)
2-1/2
cups (625ml) fresh or frozen thawed peas
1/2
cup (125ml) 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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