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 andfaster.
Nutritional information per serving (1 cup):Calories 397 (46% from fat)
carb. 20g
pro. 33g fat 20g sat. fat 6g
chol. 140mg
sod. 973mg calc. 70mg
fiber 4g
carb. 20g
pro. 33g fat 20g sat. fat 6g
chol. 140mg
sod. 973mg calc. 70mg
fiber 4g
Ingredients
- 1teaspoons vegetable oil
- 6ounces smoked andouille or chorizo, cut into ¼-inch discs
- 1large shallot, finely chopped
- ½pound fennel, cut on the bias into 1-inch wide strips
- 6ounces baby potatoes (1½ to 2 inches)
- 1corn ear, cut into 1-inch discs
- ½cup water
- ½pound frozen large shrimp
- 8littleneck clams, scrubbed
Preparation
- Put the oil into the cooking pot of the Cuisinart® Pressure Cooker and select Brown. Once the oil is hot, add the sausage and brown on both sides. Stir in the shallot and fennel and allow to cook for one minute. Stir in the potatoes and corn. Add the water, secure the lid and select Low Pressure. Set time for 5 minutes. When the audible beep sounds, use Quick Pressure Release.
- Once the pressure is completely released, the red indicator will drop. Remove lid and add the frozen shrimp and clams. Secure the lid and select Low Pressure again. Set the time for 1 minute.
- When time expires, use Quick Pressure Release. Remove lid and spoon ingredients into a large serving bowl. Add some of the cooking liquid to serve.
