DAVID'S SPICY SHRIMP - PRESSURE COOKER
Entered for safe-keeping, adapted from David Michaud, www.squidoo.com/pressure-cooker-recipes. I would do all that fine mincing in my food processor.
Provided by KateL
Categories Vegetable
Time 27m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the shrimp, remove the dark filament in the back. Rinse them and let them drain. Place them in a dish and spray them with lemon juice and reserve for Step xx.
- Scald the tomatoes, drain, put them under cold running water and then peel them and chop them in dices. (Anyone feeling like draining a can of diced tomatoes instead?).
- Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.).
- Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes.
- Add diced tomatoes and shrimp. Mix well and salt to taste.
- Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes.
- Turn heat off, remove pot from burner, and allow steam to escape and open the pot (following the recommendations of your pressure cooker, of course).
- Remove the lid, directing steam away from you.
- Thicken sauce at high heat for 2 minutes with the pot uncovered.
- Remove the bay leaf.
- Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 494, Fat 30.2, SaturatedFat 4.1, Cholesterol 315, Sodium 1431.3, Carbohydrate 20, Fiber 4.6, Sugar 9.6, Protein 37.2
PRESSURE-COOKER PAPRIKA SHRIMP AND RICE
With fresh basil and lemon wedges as garnish, this shrimp and rice dish is your one-pot stop for deliciousness. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.
Nutrition Facts : Calories 525 calories, Fat 19g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 1455mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.
PRESSURE COOKER INDIAN BUTTER SHRIMP
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don't turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you're a fan of Indian pickles-lime, lemon, mango, and the like-a spoonful of one or all three on the side would not be out of place. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
- Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
- Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
- Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
- Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 895 milligrams, Sugar 7 grams, TransFat 0 grams
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