7
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
