Makes:
6 servings
Utensil:
Saladmaster Food Processor
12" Electric Oil Core Skillet
Contributed By:
Saladmaster® Oil Core Skillet Healthy Cooking Guide
Ingredients
1⁄3
cup
dry white wine, or fat-free fish or chicken stock
(80
mL)
1
cup
onion, strung, use Cone #2
(115
g)
2
stalks
celery, sliced, use Cone #4
1⁄3
cup
red bell pepper, chopped
(50
g)
1⁄3
cup
yellow bell pepper, chopped
(50
g)
4
medium
tomatoes, peeled, diced
2
bay leaves, halved
1
teaspoon
seafood seasoning, salt-free (such as Old Bay or Chesapeake Bay)
(5
mL)
1⁄4
teaspoon
black pepper
(1.25
mL)
3
drops
hot pepper sauce, optional
1
pound
fresh shrimp, medium, peeled, deveined
(450
g)
Directions:
- Preheat electric skillet to 325°F/165°C.
- Place in skillet wine, onion, celery, bell peppers, garlic, tomatoes, bay leaves, seafood seasoning and pepper. Cover and cook.
- When Vapo-Valve™ clicks, reduce temperature to 225°F/105°C. Cook 8-10 minutes, until vegetables are tender-crisp.
- Stir in pepper sauce and shrimp. Cook 2 minutes.
- Cover, turn heat off and let stand 4-6 minutes, depending upon size, until shrimp are done (bright pink throughout). Do not overcook.
- Remove and discard bay leaves. Serve hot.
Tips:
- Serve with rice, if desired.
Directions
Tips
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