Entrees
Peel And Eat Shrimp Boil
MAKES ABOUT 8 CUPS
Peel And Eat Shrimp Boil
MAKES ABOUT 8 CUPS
This recipe uses frozen shrimp that you don't have to defrost, making pressure cooker cooking that much easier.
Pressure Cooking Time: 6 minutes
Approximate Total Time: 30 minutes
Ingredients
- 2 teaspoons vegetable oil
- 12 ounces smoked andouille or chorizo, cut into ¼-inch discs
- 1 large shallot, finely chopped
- 1 pound fennel, cut on the bias into 1-inch wide strips
- 12 ounces baby potatoes (1 ½ to 2 inches)
- 2 ears corn, cut into 1-inch discs
- ½ cup water
- 1 pound frozen large shrimp
- 12 littleneck clams, scrubbed
Preparation
- Put the oil into the Cuisinart® Pressure Cooker over medium heat. Once the oil is hot, add the sausage and brown on both sides.
- Stir in the shallot and fennel and allow to cook for 1 minute.
- Stir in the potatoes and corn. Add the water, secure the lid and select Low pressure.
- Turn heat to high until pressure cooker reaches full pressure, reduce temperature to maintain pressure* and set a timer for 5 minutes.
- When time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid and add the frozen shrimp and clams. Re-secure the lid and select High pressure. Set a timer for 1 minute.
- When time expires, select quick pressure release. When the red safety valve drops, remove lid and carefully pour into a large serving bowl. Serve with a spoon of the cooking liquid.
*Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve. Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.
