Cuisinart CMW-55 Series - Manual (Page 27)

14 14
ScallopsPr ovençal
The microwave shines when cooking
seafood and shellfish.
Makes 2 servings
1 pound sea scallops
(about 8 to 10 scallops)
¼ cup finely chopped shallot
or red onion
2 garlic cloves, finely chopped
½ teaspoon herbes de Provence
3 tablespoons dry white vermouth
or dry white wine
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
1
⁄
8
teaspoon freshly gr ound pepper
1 can (14 to 15 ounces) diced
tomatoes, drained
10 niçoise or other black olives,
pitted and halved, optional
Rinse and pat scallops completely dry. Remove
tough muscle from side of scallop if still on, and
discard. Reserve scallops.
Place chopped shallots/onion, garlic, and her-
bes de Provence in a micr owave-safe round
dish such as a deep dish pie plate. Stir in ver-
mouth, olive oil, salt, and pepper. Cover with a
round of waxed paper cut to fit on top of the
rim of the dish so that it is not touching the
food. Place in the Cuisinart
®
Compact
Microwave and micr owave on high (PL 10) for
2 minutes. Stir, r eplace cover and microwave
on high for another 2 minutes.
Stir in diced tomatoes and olives if using. Cover
with the waxed paper and microwave on high
for 5 minutes. Stir. Micr owave uncovered for 2
minutes. Remove about one third of the tomato
mixture.
Arrange the scallops in a circle on top of the
remaining tomatoes. T op with reserved tomato
mixture. Micr owave on high for 4 minutes. Tur n
scallops and Microwave on high for 1 minute
longer. Let stand 2 to 3 minutes befor e serving.
Scallops will continue to cook while resting –
resist the ur ge to microwave further .
Serving suggestion: serve with rice or pasta.
Nutritional information per ser ving
(without optional olives):
Calories 504 (27% from fat) • carb. 21g • pro. 62g
• fat 15g • sat. fat 1g • chol. 149mg • sod. 1133mg
• calc. 99mg • fiber 3g
Spicy Cajun BBQ Shrimp
Serve with crusty French br ead
and lots of napkins.
Makes 4 to 6 servings
1-½ pounds medium (28-35 count)
shrimp, in shells
6 tablespoons unsalted butter, cut
into 6 pieces
6 tablespoons extra virgin olive oil
1
⁄
3
cup beer, at r oom temperature
¼ cup fresh lemon juice
1 tablespoon soy sauce
1 tablespoonW orcestershir e sauce
2 cloves garlic, finely minced
1 large bay leaf
1 teaspoon freshly gr ound black
pepper
½-¾ teaspoon cayenne pepper, to
taste
½ teaspoon basil
½ teaspoon oregano
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon kosher salt
Rinse and drain shrimp, pat dry and reserve.
Place the remaining ingr edients in a 1½-quart
microwave-safe r ound casserole or bowl that is
about 4 inches deep. Place in the Cuisinart
®
Compact Microwave and micr owave on high
(PL 10) for 2½ minutes. Stir. Micr owave on
medium-high (PL 7) for 4 minutes. Stir.
Microwave again on medium-high for 4 min-
utes. Stir well. Add shrimp and stir to coat.
Microwave on high for 3 minutes. Stir .
Microwave on high for 1 minute. Stir and let
stand for 2 minutes to complete cooking.
If there ar e any shrimp that appear under-
cooked at this point, retur n to the microwave
and cook on high for 30-second increments,
letting stand for 1 minute after each.
Nutritional information per ser ving:
Calories 346 (68% from fat) • carb. 2g • pro. 24g
• fat 26g • sat. fat 9g • chol. 252mg • sod. 505mg
• calc. 64mg • fiber 0g