Cuisinart GR-11, Instruction And Recipe Booklet

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1 . In a small bowl combine the butter, scallion,
zest, and soy sauce until smooth . Cover with
plastic wrap and set aside in the refrigerator
until ready to use .
2 . Adjust feet to the tilted position . Preheat the
grill in the closed position .
3 . Coat both steaks with the oil and season with
salt and pepper .
4 . Once the grill has preheated, place the
steaks on the bottom plate and cook closed
for 4 to 5 minutes for medium rare, or until
desired doneness .
5 . Remove steaks from the grill and let rest for 5
minutes . Right before serving, top each steak
with the butter .
Nutritional information per serving:
Calories 510 (62% from fat) • carb. 1g • pro. 46g
• fat 35g • sat. fat 16g • chol. 164mg • sod. 739mg
• calc. 32mg • fiber 0g
Grilled Scampi-Style Shrimp
These buttery, fragrant shrimp work well as an
appetizer or entrée .
Makes 2 servings
3 tablespoons unsalted butter
2 teaspoons fresh lemon juice
¾ teaspoon grated lemon zest
2 garlic cloves, finely chopped
pinch red pepper flakes (optional)
½ pound large shrimp (about 10), peeled
and deveined, tails attached
1
⁄
8
teaspoon kosher salt
1
⁄
8
teaspoon freshly ground black pepper
½ teaspoon finely chopped parsley
1 . In a small a saucepan combine the butter,
lemon juice, zest, garlic and red pepper
(if using) . Cook over low heat just until the
butter melts . Transfer to a medium bowl and
cool to room temperature .
2 . Pat shrimp dry and season both sides with
salt and pepper . Add shrimp to the butter
mixture and toss to coat all pieces evenly .
Let shrimp marinate for about 5 minutes .
3 . Adjust feet to the tilted position . Preheat
the grill in the closed position . When grill is
preheated, evenly arrange shrimp on both
plates . Grill shrimp for 4½ to 5 minutes,
turning halfway through, until shrimp are
opaque . Remove from grill and garnish with
parsley . Serve immediately .
Nutritional information per serving:
Calories 237 (68% from fat) • carb. 3g • pro. 16g
• fat 18g • sat. fat 12g • chol. 188mg • sod. 785mg
• calc. 69mg • fiber 0g
Grilled Herb Chicken
This simple yet flavorful chicken is great in salads,
wraps and sandwiches, but also stands well
on its own .
Makes 2 servings
2 tablespoons olive oil
juice from one lemon
1 garlic clove, peeled and finely chopped
1 teaspoon fresh thyme leaves (from
about 3 sprigs)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2
boneless, skinless chicken breasts
(about 7 ounces each)
1 . Whisk olive oil, lemon juice, garlic, thyme,
salt and pepper together in a mixing bowl .
Add the chicken and toss to coat . Cover and
let marinate in refrigerator for 30 minutes .
2 . Adjust feet to the tilted position . Preheat the
grill in the closed position . Remove chicken
from marinade, shake off excess, and place
on the lower grill plate . Cook in the closed
position until chicken is cooked through and
juices run clear (about 10 to 20 minutes,
depending on the thickness of the chicken) .
Nutritional information per serving:
Calories 401 (46% from fat) • carb. 3g • pro. 51g
• fat 20g • sat. fat 3g • chol. 151mg • sod. 1130mg
• calc. 25mg • fiber 1g