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23
Steamed Shrimp with Basmati
Rice and Broccoli
Makes 4 Servings
INGREDIENTS
1 pound medium shrimp, peeled and deveined
3 cloves garlic, chopped
1/4 cup cilantro leaves
1/2 teaspoon dried chili flakes
Kosher salt and fresh pepper to taste
1 1/3 cups Basmati rice
2 2/3 cup chicken stock or broth, canned is fine
1 bunch green onions, chopped into 1 inch lengths
1 small head broccoli, cut into florets
METHOD
1 Toss shrimp with garlic, cilantro leaves, chili flakes, salt and pepper;
add to a Steamer Tray.
2 Add broccoli to the second Steamer Tray.
3 Combine remaining ingredients into Steamer/Rice Cooker Pot, stir.
Stack Steamer Trays on top of Steamer/Rice Cooker Pot, add Glass
Lid and press COOK.
4 After 5 - 10 minutes of active steaming, check broccoli and shrimp;
remove if done.
5 Keep broccoli and shrimp warm.
6 When chime sounds, the rest of your meal is ready.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
24
Steamed Salmon with Asparagus
and Lemon New Potatoes
Makes 4 Servings
INGREDIENTS
4 small salmon filets
12 spears asparagus, trimmed to fit steamer
1 lemon, sliced into rounds
12 small new red skinned potatoes
1 cup chicken broth or stock, canned is fine
Kosher salt and fresh pepper, to taste
4 teaspoons unsalted butter, for serving, optional
METHOD
1 Add potatoes and stock to Steamer/Rice Cooker Pot; close lid and
press COOK.
2 Divide the salmon, lemons and asparagus between the top Steamer
Trays.
3 Season to taste and stack steamers on top of Steamer/Rice Cooker
Pot; add Glass Lid.
4 Steam for 8-10 minutes and then check salmon and asparagus for
doneness.
5 Remove if tender and cooked through.
6 Continue cooking potatoes for 1 - 2 minutes more if needed.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 23