Owner Manual

Variation

Barley and Spring Vegetables Salad

Replace:

• Shrimp with scallops or pieces of rm white sh, cut into small pieces.

• Snap peas with broccoli orets or baby bok choy, quartered

ai Streamed Shrimp and Sugar Snap Peas with Coconut Curry Sauce

Servings: 4

Ingreedients:

1 (13.5-ounce) can unsweetened coconut milk

½ cup chicken or vegetable broth

1 clove garlic, minced

1 teaspoon minced peeled fresh ginger

1 tablespoon sh or soy sauce

1 teaspoon curry powder

1 pound large shrimp, peeled

8 ounces sugar snap peas

6 green onions, trimmed and cut into 2-inch pieces

Salt to taste

4 sprigs cilantro, leaves only, torn

1 small jalapeno, sliced into rings (optional)

Lime, quartered

• Combine in the cooking pot the coconut milk, broth, garlic, minced ginger, sh or soy sauce and curry powder.

• Place the steam basket on top of the cooking pot. Add the shrimp, snap peas and green onion pieces.

• Select the Steam setting. Press Start/Stop button. Let cook, covered, for approximately 15-20 minutes or until

the shrimp are pink and rm to the touch. Press Start/Stop.

• Remove the steam basket. Season the coconut sauce with salt to taste. Divide the steamed shrimp and vegetables

in soup bowls. Ladle the sauce over the shrimp. Sprinkle with cilantro leaves, optional jalapeno rings and serve

with lime wedges.

• Serve with bowls of jasmine rice.