This recipe uses frozen shrimp that you don’t have to defrost, making pressure-cooker cooking that much easier and faster.
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This recipe uses frozen shrimp that you don’t have to defrost, making pressure-cooker cooking that much easier and faster.
1 teaspoons vegetable oil
6 ounces smoked andouille or chorizo, cut into ¼-inch discs
1 large shallot, finely chopped
½ pound fennel, cut on the bias into 1-inch wide strips
6 ounces baby potatoes (1½ to 2 inches)
1 corn ear, cut into 1-inch discs
½ cup water
½ pound frozen large shrimp
8 littleneck clams, scrubbed
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