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Couscous with Shrimp
& Scallops
Easy enough to be a weeknight entrée.
Makes 4 entrée servings
12 ounces shrimp, peeled, deveined,
cut in half lengthwise
12 ounces bay scallops
1 tablespoon extra virgin olive oil, divided
cooking spray
2 shallots, peeled, minced
2 cloves garlic, minced
2 teaspoons thyme
2 cups (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
1½ cups (standard liquid measure) chicken
or vegetable stock
1½ cups (standard liquid measure) water
½ teaspoon kosher salt
½ cup chopped green pepper
½ cup 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
1 pound shrimp, peeled, deveined,
halved lengthwise
4 teaspoons extra virgin olive oil, divided
cooking spray
2 teaspoons unsalted butter
2
⁄
3
cup finely chopped onion
2
⁄
3
cup finely chopped celery
2 cups (Rice Cooker) Arborio rice
6 tablespoons dry white wine or vermouth
6 cups (standard liquid measure) chicken
or vegetable stock (may use half water)
2½ cups fresh or frozen thawed peas
½ cup 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