RECIPES
59
PIQUANT SHRIMP
Serves 4
Ingredients:
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
Directions:
1. Use the Brown setting to quickly sauté the shrimp. Remove the shrimp to a
platter.
2. 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.
3. Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes, bay
leaf, thyme, salt and pepper. Turn off the Brown setting. Close the lid and turn
the knob to Pressure. Set the timer for 5 minutes to cook at HIGH pressure.
4. When done, release the pressure and open the cooker. If the sauce is too thin,
use the Brown setting to boil it down a bit. Add the shrimp, close the lid and
set the timer for 1 minute to cook at HIGH pressure.
5. When done, release the pressure and open the cooker. Discard the bay leaf.
Serve over rice.
Slow Cooker Express Manual.indd Sec2:59Slow Cooker Express Manual.indd Sec2:59 12/20/12 10:04 PM12/20/12 10:04 PM
To Next Page
Loading...
