Davids Spicy Shrimp Pressure Cooker Recipes

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INSTANT POT® PEEL-AND-EAT SHRIMP



Instant Pot® Peel-and-Eat Shrimp image

Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

1 cup beer
1 pound large raw shell-on shrimp, frozen
2 tablespoons unsalted butter
1 tablespoon seafood seasoning (such as Old Bay®)
¼ cup chopped fresh parsley
¼ cup cocktail sauce, or to taste

Steps:

  • Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
  • Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g

DAVID'S SPICY SHRIMP - PRESSURE COOKER



David's Spicy Shrimp - Pressure Cooker image

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

500 g fresh shrimp
1/2 lemon, juice of
500 g whole fresh tomatoes or 1 (14 1/2 ounce) can drained diced tomatoes
2 garlic cloves, minced
1 onion, minced
4 fresh thyme sprigs, finely chopped
1 jalapeno pepper, minced (or hot chilie pepper of your choice)
4 tablespoons extra virgin olive oil
1 bay leaf
salt
fresh parsley, for garnish

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



Pressure-Cooker Paprika Shrimp and Rice image

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

5 tablespoons canola oil, divided
1 large sweet onion, chopped
1 cup chopped sweet pepper, such as yellow, orange or red
3/4 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1-1/2 cups chicken broth
1 package (10 ounces) uncooked saffron rice
1 cup petite diced tomatoes
2 tablespoons chopped fresh basil
Lemon wedges

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.

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