Davids Spicy Shrimp Pressure Cooker Recipes

DAVID'S SPICY SHRIMP - PRESSURE COOKER

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.

SPICY CARIBBEAN SHRIMP

Steps:

• Place all ingredients in the pressure cooker, stirring to mix. Lock the lid and bring up to pressure according to manufactures directions. Lower heat and cook for 1 min. Use quick release method to open immediately. Remove the shrimp and sauce and place in a covered dish. Chill in refrigerator for several hours. Remove shrimp and arrange on platter. Serve with cocktail sauce for dipping.