Peel And Eat Shrimp Boil”

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 (1½ to 2 inches)

2 ears corn, cut into 1-inch discs

½ cup water

1 pound frozen large shrimp

12 littleneck clams, scrubbed

Nutritional information per serving (based on 1 cup serving):

Calories 397 (46% from fat) | carb. 20g | pro. 33g | fat 20g | sat. fat 6g | chol. 140mg | sod. 973mg | calc. 70mg | fiber 4g

1. 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.

2. 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.

3. 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.