20
3. Assemble the skewers by threading the
pineapple and then jalapeño, followed
by the shrimp, and finally the andouille.
Repeat.
4. Repeat with remaining skewers. Brush
the skewers with the sriracha/oil mixture.
5. Assemble the Cuisinart
®
Stack5 with the
grill plate and set to 400°F (200°C). Once
the grill is hot, add the skewers, about 3 at
a time. Cover the grill and cook, about 4 to
5 minutes per side.
Nutritional information per skewer: Calories 87
(41% from fat) • carb. 3g • pro. 10g • fat 4g • sat. fat 1g
chol. 70mg • sod. 434mg • calc. 30mg • fiber 0g
Shrimp Scampi
Serve this with plenty of crusty
bread to sop up the sauce!
Makes 2 to 4 servings
1
pound (454 g) large shrimp,
approximately 16, peeled,
deveined and rinsed
½
teaspoon (2.5 ml) kosher salt,
divided
¼
teaspoon (1 ml) freshly ground
black pepper, divided
1
teaspoon (5 ml) olive oil
3
tablespoons (45 ml) unsalted butter,
divided
4
garlic cloves, finely chopped
½
cup (125 ml) grape tomatoes, halved
¹
/
8
teaspoon (0.5 ml) crushed
red pepper
2
tablespoons (30 ml) fresh parsley,
chopped, divided
6
large basil leaves, torn into pieces,
divided
2
tablespoons (30 ml) fresh lemon
juice
2
tablespoons (30 ml) dry white wine
1. Dry shrimp well and season both sides with
¼ teaspoon (1 ml) salt and
¹
/
8
teaspoon
(0.5 ml) pepper.
2. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 400°F (200°C). Add
the oil to the pan.
3. Once the oil is hot, add the shrimp to sear,
about 1 to 2 minutes per side.
4. Remove and reserve shrimp once seared.
Add 1 tablespoon (15 ml) butter and
the garlic to the pan. Once the garlic is
fragrant, add the grape tomatoes, crushed
red pepper, remaining salt and pepper, and
half of the herbs.
5. Add the lemon juice and white wine and
bring the liquid to a simmer. When the
liquid has reduced slightly, whisk in the
remaining butter using a nonstick whisk.
6. When the butter is incorporated, stir in
reserved shrimp with remaining herbs.
7. Serve immediately in shallow bowls.
Nutritional information per serving (based on 4 servings):
Calories 223 (47% from fat) • carb. 4g
pro. 24g • fat 12g • sat. fat 5g • chol. 193mg
sod. 440mg calc. 73mg • fiber 0g
Stuffed Fillet of Sole
Easy, yet elegant, this fish can be topped
with any light sauce. We love it plain
with lots of extra lemon!
Makes 6 stuffed fillets
8
ounces (227 g) lump crabmeat
1
celery stalk, diced
2
scallions, thinly sliced
1
teaspoon (5 ml) fresh thyme leaves
1
tablespoon (15 ml) dry white wine
¼
cup (60 ml) lightly salted
breadcrumbs
1
large egg, beaten
1
teaspoon (5 ml) kosher salt, divided
6
thin sole fillets, about 8 inches
(19.5 cm) long (any flat white fish
fillets may be substituted)
Freshly ground black pepper
Lemon wedges, for serving
Paprika, for garnish
1. Put crabmeat into a medium bowl.
Pick through and discard any shells. Add
diced celery, scallions, thyme, white wine,
breadcrumbs, egg and ½ teaspoon
(2.5 ml) of salt to the bowl. Gently combine
and reserve.
2. Add 3 cups (750 ml) of water to the baking
pan and then assemble the Cuisinart
®
Stack5 with the steaming rack.
3. Place the sole fillets on a flat surface in
front of you. Sprinkle both sides of the fish
with remaining salt and a pinch of pepper.
