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CHEESY GRITS WITH SAUTÉED SHRIMP
Servings: 4
Ingredients:
1 (15 oz.) can chicken broth
½ cup quick cook grits
½ cup shredded cheddar cheese
4 bacon slices, cut into 1-inch pieces
1 lb. large shrimp
½ cup diced red bell pepper
¼ cup thinly sliced green onions
1 tsp. minced garlic
Directions:
For Grits:
Combine chicken broth and grits in cooking pot; stir to combine. Cover and
cook on Rice Cooker setting until broth is absorbed.
Transfer cooked grits to serving bowl; stir in cheese. Cover and keep warm
while preparing shrimp.
For Shrimp:
Place bacon, peppers and garlic in cooking pot. Cook on Sauté function 6 to 8
minutes, stirring occasionally, until bacon is almost crisp and vegetables are tender.
Add in shrimp and sauté for 3 to 4 more minutes until shrimp are pink in color.
To serve, divide grits between 4 plates; top with shrimp mixture.
CLASSIC CHICKEN STEW
Servings: 5 (2 cups each)
Ingredients:
1 ½ lbs. boneless chicken cut into 1-inch cubes
2 (10.75 oz) cans condensed cream of chicken with herbs soup
1 cup water
4 medium carrots, cut in 1-inch pieces (about 1 ½ cups)
4 medium red skin potatoes, quartered
3 stalks celery, sliced (about 1 ½ cups)
2 medium leeks, halved and sliced
½ tsp. coarsely ground black pepper
1 ½ cups frozen cut green beans
Directions:
Combine all ingredients, except frozen green beans in cooking bowl in order listed.
Place bowl into rice cooker and plug in the appliance; the Warm indicator light will
come on. Push down the control switch to Cook. Place the lid on the cooker.
Cook for 45 minutes. Stir in frozen green beans; place the lid back on the
cooker and cook an additional 10 minutes. Serve immediately.
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