RECIPES
49
PIQUANT SHRIMP
Serves 4, 5 + 1 minutes (High Pressure)
Just a little spicy, this dish is delicious over rice and great for entertaining.
2 tablespoons olive oil
1 ½ pounds large shrimp, peeled and deveined, with tails on
1 cup minced onion
2 tablespoons minced parsley
4 cloves garlic, minced
2 teaspoons paprika
¼ cup dry white wine
½ cup fish stock or clam juice
1 cup tomato sauce
Pinch of sugar
Pinch of saffron
1 teaspoon crushed hot red pepper flakes
1 bay leaf
¼ teaspoon thyme
Salt and freshly ground pepper to taste
Use the brown setting to quickly sauté the shrimp. Remove the shrimp to a
platter. Add the onion to the cooker (add a bit more oil if necessary) and sauté
until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce by half.
Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay leaf,
thyme, salt and pepper. Turn off the brown setting.
Close the lid and press HIGH Pressure. Set the timer for 5 minutes. When
done, release the pressure and open the cooker. If the sauce is too thin, use the
browning setting to boil it down a bit. Add the shrimp, close the lid and set the
timer for 1 minute at high pressure. When done, release the pressure and open
the cooker. Discard the bay leaf. Serve over rice.
