Peel-and-Eat Shrimp “Boil”

Cuisinart original

This recipe uses frozen shrimp that you don’t have to defrost, making pressure-cooker cooking that much easier and  faster.


Makes about 8 cups


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

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


  1. 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.
  2. 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. 
  3. 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.