Loading ...
Loading ...
Loading ...
Spanish Seafood Paella
1 cup long grain white rice
2 cups water
1 onion, diced
1 tomato, diced
pinch of ground saffron
3 cloves garlic, minced
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper
1/2 lb. fresh mild fish fillets, cut into 1-inch pieces
1/2 lb. fresh medium shrimp, shelled and tails removed
1/2 lb. fresh sea scallops, cleaned
1 8 oz. bag frozen peas, thawed and drained
1 lemon cut into wedges
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper,
salt and pepper in the Crock-Pot
®
Slow Cooker and mix thoroughly.
Cook on High for 2 to 3 hours. Add the fish fillets, sea scallops, shrimp
and peas to the paella and cook on High for 30 minutes to 1 hour, or
until fish is cooked through. Serve with lemon wedges as a garnish.
Recommended Unit Size: 3 - 6 Quarts
45
African Style Turkey on Couscous
2 lbs. boneless, skinless turkey breasts, cut into slices
1 onion, chopped
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. fresh ginger, minced
1 tsp. salt
1/2 tsp. pepper
1/4 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot
®
Slow
Cooker. Cover; cook on Low for 8 hours or on High for 4 hours. Serve
over the couscous.
Recommended Unit Size: 2 1/2 - 5 Quarts
44
Chicken and Turkey Seafood
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 44
Loading ...
Loading ...
Loading ...