Fagor Premium Pressure Cooker 8-quart User Manual - Page 85

Piquant Shrimp

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RECIPES PIQUANT SHRIMP Serves: 4 5 + 1 minutes, HIGH pressure Just a little spicy, this dish is delicious over rice and great for entertaining. 2 tablespoons olive oil 1 ½ pounds large shrimp, peeled and deveined, with tails on 1 cup minced onion 2 tablespoons minced parsley 4 cloves garlic, minced 2 teaspoons paprika ¼ cup dry white wine ½ cup fish stock or clam juice 1 cup tomato sauce Pinch of sugar Pinch of saffron 1 teaspoon crushed hot red pepper flakes 1 bay leaf ¼ teaspoon thyme Salt and freshly ground pepper to taste Use the SAUTÉ setting to quickly sauté the shrimp in olive oil. Remove the shrimp to a platter. Add the onion to the cooker (add a bit more oil if necessary) and sauté until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce by half. Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay leaf, thyme, salt and pepper. Turn off the SAUTÉ setting. Close and lock the lid of the multi-cooker and set the timer for 5 minutes on HIGH pressure. When done, release the pressure and open the cooker. If the sauce is too thin, use the SIMMER setting to boil it down a bit. Add the shrimp, close and lock the lid of the multi-cooker and set the timer for 1 minute at HIGH pressure. When done, release the pressure and open the cooker. Discard the bay leaf. Serve over rice. 83

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RECIPES
83
PIQUANT SHRIMP
Serves: 4
5 + 1 minutes, HIGH pressure
Just a little spicy, this dish is delicious over rice and great for entertaining.
2 tablespoons olive oil
1 ½ pounds large shrimp, peeled and deveined, with tails on
1 cup minced onion
2 tablespoons minced parsley
4 cloves garlic, minced
2 teaspoons paprika
¼ cup dry white wine
½ cup fish stock or clam juice
1 cup tomato sauce
Pinch of sugar
Pinch of saffron
1 teaspoon crushed hot red pepper flakes
1 bay leaf
¼ teaspoon thyme
Salt and freshly ground pepper to taste
Use the SAUTÉ setting to quickly sauté the shrimp in olive oil. Remove the shrimp
to a platter. Add the onion to the cooker (add a bit more oil if necessary) and sauté
until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce by half.
Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay
leaf, thyme, salt and pepper. Turn off the SAUTÉ setting. Close and lock the lid
of the multi-cooker and set the timer for 5 minutes on HIGH pressure. When
done, release the pressure and open the cooker. If the sauce is too thin, use the
SIMMER setting to boil it down a bit. Add the shrimp, close and lock the lid of the
multi-cooker and set the timer for 1 minute at HIGH pressure. When done, release
the pressure and open the cooker. Discard the bay leaf. Serve over rice.