25
A tangy, flavorful taste is
created as blue cheese
melts on hot broccoli and
the two are tossed
together with the
vinaigrette sauce.
1 lb. broccoli spears
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1 large clove garlic, peeled and minced
1 teaspoon Worcestershire sauce
1/4 cup crumbled blue cheese
Salt and pepper
1/4 - 1/2 cup seasoned croutons (optional)
TO PREPARE:
1. Fill Steamer Base with water to “Lo” fill line. Position Drip Tray.
2. Trim broccoli to 4” lengths from top of head to steam. Stems should be no larger than
1/4” - 3/8” in diameter. Layer loosely in Steaming Bowl.
3. Position Cover and steam for 16-19 minutes or to desired tenderness.
4. While broccoli is steaming, prepare vinaigrette sauce combining oil, vinegar, garlic
and Worcestershire sauce; whisk together to blend ingredients.
5. Transfer steamed broccoli to salad bowl; pour sauce over top. Add blue cheese, then
salt and pepper to taste; toss. Sprinkle with croutons just before serving.
MAKES 5 (3/4 CUP) SERVINGS
CAESAR BROCCOLI
Peel ‘n eat shrimp may be somewhat
messy, but they’re an irresistible treat.
Using the Handy Steamer Plus™ lets
the steam cook the shrimp while adding
flavor from the spicy seasoning, lemon
and vegetables. Serve with a favorite
sauce and plenty of napkins.
1 lb. fresh large shrimp
(30-35 per lb.), in shell
1-2 tablespoons seafood seasoning mix
1 lemon, cut into 6 slices
1 medium onion, cut into 6 pieces
1 medium carrot, cut into 6 pieces
1 medium stalk celery, cut into 6 pieces
TO PREPARE:
1. Fill Steamer Base with water to “Lo” fill line. Position Drip Tray, then Steaming Bowl.
2. Rinse shrimp; add to Steaming Bowl. Sprinkle seafood seasoning mix over shrimp and
stir to coat. Spread shrimp evenly in Bowl.
3. Place lemon slices and vegetable pieces on top of shrimp.
4. Position Cover. Steam until shells are reddish and flesh is opaque, from 14 to 17
minutes. After 8 minutes, stir mixture with a long-handled spoon; stir 1 or 2 more times
to ensure even steaming.
5. Serve with a favorite cocktail sauce, or a mixture of lemon juice and melted butter or
margarine, with a dash of hot sauce.
MAKES 4 SERVINGS (ABOUT 8 SHRIMP EACH)
SPICY STEAMED SHRIMP
