Specifications

16
Couscous with Shrimp
& Scallops
Easy enough to be a weeknight entrée.
Makes 2 entrée servings
6 ounces (170g) shrimp, peeled, deveined,
cut in half lengthwise
6 ounces (170g) bay scallops
2 teaspoons (10ml) extra virgin olive oil,
divided cooking spray
1 shallot, peeled, minced
1 clove garlic, minced
1 teaspoon (5ml) thyme
1 cup (Rice Cooker) pearl couscous
(also known as Israeli couscous)*
¾ cup (188ml) chicken or vegetable stock
¾ cup (188ml) water
¼ teaspoon (1ml) kosher salt
¼ cup (60ml) chopped green pepper
¼ cup (60ml) chopped red bell pepper
2 tablespoons (30ml) chopped fresh
parsley
1 teaspoon (5ml) finely chopped lemon
zest
lemon wedges
Place shrimp and scallops in a small bowl. Add 1
teaspoon (5 ml) 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 (5 ml) 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.
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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 (225 g) shrimp, peeled,
deveined, halved lengthwise
2 teaspoons (10 ml) extra virgin olive oil,
divided
1 teaspoon (5 ml) unsalted butter
1
⁄
3
cup (80 ml) finely chopped onion
1
⁄
3
cup (80 ml) finely chopped celery
3 tablespoons (45 ml) dry white wine or
vermouth
1 cup (Rice Cooker) Arborio rice
3 cups (750 ml) chicken or vegetable
stock (may use half water)
1¼ cups (310 ml) fresh or frozen thawed
peas
¼ cup (60 ml) 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 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 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 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 min-
utes.
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.
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