Cuisinart GR-5 Series, Instruction And Recipe Booklet

Page: 23 / 28

23
Pinch garlic powder
1 tablespoon cilantro, roughly
chopped
1 tablespoon fresh lime juice
4 wooden skewers, cut in half,
optional
Small flour tortillas
Small lime wedges, for serving
Guacamole, for serving,
optional
Salsa, for serving, optional
Sour cream, for serving,
optional
1. Use paper towels to fully dry the
peeled shrimp. Put the dried shrimp
in a small bowl or plastic bag with 2
tablespoons of the olive oil, garlic, chili
powder and cumin. Stir to evenly coat
with all of the ingredients. Refrigerate
for 20 minutes to marinate.
2. While the shrimp is marinating,
toss the peppers and onions in the
remaining oil. Sprinkle with ¼ teaspoon
of the salt and the pinch of pepper and
garlic powder. Turn on the Cuisinart
®
Griddler
®
. Select Griddle and set to
425°F.
3. Once preheated, put the peppers
and onions on the Griddler
®
. Set the
timer for 15 minutes and cook, stirring
occasionally with silicone-tipped tongs
until peppers and onions are browned
and melted.
4. Once time expires, transfer all of the
peppers and onions to the top half
of the griddle while the shrimp cook.
Transfer to a serving bowl when shrimp
are done and toss with the chopped
cilantro.
5. Once shrimp have marinated, remove
from the refrigerator. Combine with
the lime juice and remaining salt. If
using wooden skewers, put 3 shrimp
on each skewer. Set the count-up
timer and cook the skewers on the
bottom half of the grill for about 5
minutes on the first side and 3 minutes
on the other side until fully opaque.
Alternately, shrimp may be cooked
directly on the bottom plate of the
grill without the skewers for the same
amount of time. Transfer shrimp to a
serving plate.
6. To assemble fajitas, put 3 shrimp on
a tortilla and top with a spoonful of
the peppers and onions. Serve with
a small lime wedge and, if desired,
guacamole, salsa and sour cream.
Nutritional information per serving (1 fajita): Calories
196 (40% from fat) • carb. 16g • pro. 13g • fat 9g
sat. fat 1g • chol. 85mg • sod. 418mg • calc. 76mg
fiber 1g
Skirt Steak with Chimichurri Sauce
If you have any ripe fruit on hand, like ripe
pineapple or mango, chop it finely and add
about 1 tablespoon to the sauce for added
sweetness and a pop of color.
Plate Side: Grill
Griddler
®
Cooking Position: Open and flat
Makes about 1 cup sauce, 3 to 4 servings
Sauce:
4
garlic cloves, finely chopped
½ teaspoon salt
Pinch cumin
Pinch red pepper flakes
1 tablespoon plus 2 teaspoons
red wine vinegar
2
/
3
cup extra virgin olive oil
¼ cup parsley leaves, roughly
chopped
2 tablespoons fresh oregano
leaves, roughly chopped
Steak:
1
pound skirt steak, about 1 inch
thick
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1. Make the Chimichurri Sauce: Combine
the first 5 ingredients in a small bowl.
While whisking, add the extra virgin
olive oil, and then fold in the chopped
parsley and oregano. Cover and allow
to sit so the flavors can meld.
2. Turn on the Cuisinart
®
Griddler
®
. Select
Grill and set to 450°F.
3. While the Griddler
®
is preheating,
season the steak on both sides with
the olive oil, salt and pepper.
4. Once preheated, put the steak on the
bottom plate. Set the count-up timer
and cook for about 6 minutes on the
first side and 4 to 5 minutes on the
second side, until desired doneness.