Spanish Rice

Serves: 8

Ingredients:

1 x 13 1/2 ounce (425 g) can whole tomatoes
1/2 cup water
2/3 cup uncooked long grain rice
3 spring onions, thinly sliced
1/4 cup chopped celery
3 tablespoons tomato paste
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon instant chicken stock powder
1/2 teaspoon dried oregano leaves
1/4 - 1/2 teaspoon garlic powder
7 ounces (200 g) cooked, peeled, small shrimp (prawns)

Microwave Method:

1. Combine all ingredients except shrimp in a large bowl, mix well. Cover and cook for 10 minutes on HIGH.
2. Reduce power to MEDIUM and cook for 28-30 minutes until liquid is absorbed and rice is tender.
3. Stir in shrimp. Allow to stand, covered, for 5 minutes. Fluff with fork before serving.

Macaroni and Shrimp Au Gratin

Serves: 4-6

Ingredients:

2 cups macaroni
3 cups hot water
1 1/2 cups cottage cheese
4 ounces (125 g) Light Philadelphia Cream Cheese
1/2 cup sour cream
8 ounces (250 g) peeled shrimp
3 spring onions, chopped
2 sticks celery, sliced
1 tablespoon seafood cocktail sauce
Black pepper
1/2 cup grated cheese
1 1/2 tablespoons Cornflake crumbs

Microwave Method:

1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
3. Combine macaroni and cheese mixture.
4. Place mixture in a lightly greased casserole dish.
5. Sprinkle with cheese and Cornflake crumbs.
6. Cook for 10-12 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
4. Combine macaroni and cheese mixture.
5. Place mixture in a lightly greased casserole dish.
6. Sprinkle with cheese and Cornflake crumbs.
7. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.

Spanish Shrimp

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
1 tablespoon oil
2 cloves garlic, crushed
6 spring onions, finely chopped
1 red chili, finely chopped
13 1/2 ounce (425 g) can peeled tomatoes, pureed
1/2 cup coconut milk
2 pound (1 kg) large shrimp (green king prawns), peeled and vein removed (tails intact)
1 tablespoon chopped tarragon

Microwave Method:

1. Mix butter, oil, garlic, spring onions and chili together. Cook for 3-4 minutes on HIGH.
2. Stir in tomatoes and coconut milk. Cook for 5-6 minutes on HIGH, stirring halfway through cooking.
3. Stir in shrimp and tarragon. Cook, uncovered, for 5-7 minutes on MEDIUM, stirring every 2 minutes.
4. Serve in individual ramekins.