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Couscous with
Shrimp & Scallops
Easy enough to be a weeknight entrée.
Makes 2 entrée servings
6 ounces shrimp, peeled, deveined,
cut in half lengthwise
6 ounces bay scallops
2 teaspoons extra virgin olive oil, divided
cooking spray
1 shallot, peeled, minced
1 clove garlic, minced
1 teaspoon thyme
1 cup (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
1 teaspoon 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
8 ounces shrimp, peeled, deveined,
halved lengthwise
2 teaspoons extra virgin olive oil, divided
1 teaspoon 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
3 cups (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
CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 17