Ingredients
-
500
-
1/2
-
1
-
2
-
1
-
4
-
1
-
4
-
1
-
-
-
-
-
-
Directions
David’s Spicy Shrimp – Pressure Cooker, Entered for safe-keeping, adapted from David Michaud, www squidoo com/pressure-cooker-recipes I would do all that fine mincing in my food processor
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Steps
|
1
Done
|
Peel the Shrimp, Remove the Dark Filament in the Back. Rinse Them and Let Them Drain. Place Them in a Dish and Spray Them With Lemon Juice and Reserve For Step Xx. |
|
2
Done
|
Scald the Tomatoes, Drain, Put Them Under Cold Running Water and Then Peel Them and Chop Them in Dices. (anyone Feeling Like Draining a Can of Diced Tomatoes Instead?). |
|
3
Done
|
Prep the Garlic, Onion, Thyme, and Hot Pepper. (my Food Processor Is Calling Me.). |
|
4
Done
|
Heat the Oil in the Pressure Cooker. Add the Minced Mix and Bay Leaf and Saute Everything 3 Minutes. |
|
5
Done
|
Add Diced Tomatoes and Shrimp. Mix Well and Salt to Taste. |
|
6
Done
|
Close the Lid and Bring to High Pressure, Then Adjust to Just Maintain High Pressure. Cook at Pressure For 7 Minutes. |
|
7
Done
|
Turn Heat Off, Remove Pot from Burner, and Allow Steam to Escape and Open the Pot (following the Recommendations of Your Pressure Cooker, of Course). |
|
8
Done
|
Remove the Lid, Directing Steam Away from You. |
|
9
Done
|
Thicken Sauce at High Heat For 2 Minutes With the Pot Uncovered. |
|
10
Done
|
Remove the Bay Leaf. |
|
11
Done
|
Place Shrimp With the Sauce in a Dish. Sprinkle With Parsley and Serve Immediately. |
