Manual Cuisinart MSC-400 (page 7 of 32) (English)

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Shrimp Stock

An easy-to-make stock – this is an essential

ingredient in our gumbo on page 12.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 pound shrimp (about 25 medium

shrimp)

1 teaspoon olive oil

1 medium onion, peeled and roughly

chopped

1 medium celery stalk, cut into 1-inch

pieces

1 garlic clove, peeled and smashed

¼ cup dry white wine

1 bay leaf

8 cups water

1. Peel shrimp. Reserve shells. Wrap

shrimp and reserve for a separate use,

for example: Shrimp & Chorizo Gumbo,

page 12, or Paella, page 16.

2. Set the Multicooker to Brown/Sauté at

400°F and add the oil. Once

preheated, add the shrimp shells and

stir until they turn bright pink, about 2

minutes. Stir in the onion, celery and

garlic and continue to cook for a few

minutes until vegetables are fragrant.

Add the white wine and stir until

completely reduced. Stir in the bay leaf

and water and let come to just a boil.

3. Cover and switch to Slow Cook on

Low for 4 hours.

4. Once unit switches to Keep Warm,

strain stock, discarding the solids.

Use immediately or cool to store in

refrigerator or freezer.*

* Shrimp stock will keep up to three days

in the refrigerator or two months in the

freezer.

Nutritional information per serving (½ cup):

Calories 29 (19% from fat) • carb. 1g • pro. 4g

• fat 1g • sat. fat 0g • chol. 36mg • sod. 168mg

• calc. 22mg • fiber 0g

Garden Vegetable Sauce

This versatile sauce freezes well, so you can

always have some on hand.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 tablespoon olive oil

1 medium onion, peeled and cut into

½-inch pieces

2 medium carrots, peeled and cut into

½-inch pieces

1 cup ½-inch cubed eggplant (not

peeled)

1 medium celery stalk, cut into ½-inch

pieces

2 garlic cloves, peeled and smashed

1½ teaspoons kosher salt, divided

1½ teaspoons dried oregano

1½ teaspoons dried basil

4 roasted red bell peppers, cut into

1-inch pieces

½ cup dry white wine

4 cans (15.5-ounces, each) diced

tomatoes, strained, reserving 1 cup

of the juice

1 tablespoon tomato paste

¼ teaspoon freshly ground black

pepper

2 tablespoons granulated sugar

1. Put the oil into the cooking pot of the

Multicooker, set to Brown/Sauté at

350°F. Once preheated, add the onion,

carrots, eggplant, celery, garlic and ½

teaspoon of the salt. Sauté ingredients

until softened, about 8 to 10 minutes.

2. Add the oregano, basil, red peppers

and wine. Cook until the wine is

reduced by at least half. Add tomatoes

with the 1 cup of reserved juice,

tomato paste, remaining salt, pepper

and sugar. Bring to a boil, cover and

switch to Slow Cook on Low for 3

hours.

3. Once the 3 hours expire, the unit will

automatically switch to Keep Warm.

If you want to serve as a more ragout-

style sauce, you can serve as is over

thick cut noodles. If you want a

smoother sauce, transfer to a blender

in batches, and blend to desired

consistency.

Nutritional information per serving (½ cup):

Calories 52 (15% from fat) • carb. 9g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

• calc. 27mg • fiber 2g

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Cuisinart MSC-400 Manual

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