"SCAMPI-STYLE"SHRIMP
1 pound medium, raw shrimp, ½ teaspoon salt
peeled and deveined 1 cup water
3 tablespoons margarine .......
2 tablespoons minced green onion 2 tablespoons minced parsley
6 cloves garlic, minced ½ teaspoon grated lemon peel
2 teaspoons lemon juice
Pat shrirup dry with paper towels, Place margarine in cooker, Turn heat selector to
medimtl and ruelt margarine, Saut_ onion and garlic, Stir in lemon juice and salt,
Cook until bubbly. Pour into metal bowl which will fit loosely in cooker, Stir in
shrimp, Cover bowl firmly with aluminmtl foil. Pour water into cooker, Place bowl on
rack ill cooker, Close cover securely, Place pressure regulator on vent pipe and cook
3 nfinutes with pressure regulator rocking slowly. Cool cooker at once. Stir in
parsley and lemon peel.
Nutrition h_fi_rmation Per Serving 4 servings
205 Calories, 11 g Fat, 173 mg CTIolesterol
LEMON 'N DILL COD AND BROCCOLI
pound frozen cod fillets, Salt
1-inch thick 1 cup water
Dill weed 2 cups broccoli, cut into bite
Lemon pepper size pieces
Cut fish into 4 pieces, Sprinkle with dill weed, lemon pepper, and salt. Pour water
into cooker, Arrange fish and broccoli on rack in cooker. Close cover securely, Place
pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking
slowly. Cool cooker at once.
Nutrition h_fi_rmation Per Serving 4 servings
103 Calories, 1 g Fat, 49 mg CTiolesterol
SEAFOOD GUMBO
1 cup long grain white rice 2 cloves garlic, minced
SHRIMP JAMBALAYA 1½ cups water 2 bay leaves
1 cup water 2 tablespoons parsley
....... 1 teaspoon basil
1 cup long grain white rice 2 cloves garlic, minced
1½ cups water 1 bayleaf 2½ cups chicken broth ½ teaspoon thyme
1 cup water 1 teaspoon basil 1 pound medium, fresh shrimp, ¼ teaspoon ground red
....... ½ teaspoon thyme peeled and deveined pepper
1 can (14-15 ounces) stewed ½ teaspoon chili powder 1 pound sole fillets, cut into ¼ teaspoon salt
tonmtoes V4 teaspoon black pepper 2-inch pieces .......
½ cup chicken broth V4 teaspoon salt 1 can (14-15 ounces) diced ¼ cup cold water
½ pound precooked ham, diced V4 teaspoon hot sauce tomatoes 2 tablespoons cornstarch
1 cup chopped onion 1 package (lO ounces) frozen
½ cup chopped onion .......
½ cup chopped celery 1 pound precooked shrimp, 3¼ cup chopped green pepper sliced okra, thawed
½ cup chopped green pepper peeled and deveined
Combine rice and 1_ cups water in a metal bowl which will fit loosely in cooker,
Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker,
Cover bowl firmly with aluminmn foil, Pour 1 cup water into cooker, Place bowl on
rack in cooker, Close cover securely, Place pressure regulator on vent pipe and cook
5 minutes with pressure regulator rocking slowly. Let pressure drop of its own
accord. Open cooker and set rice aside to steam, Remove rack and water,
Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely,
Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator
rocking slowly. Cool cooker at once. Stir in shrimp; cook uncovered over medimn
heat until shrimp is heated through, 2 to 3 minutes, Serve over rice,
Nutrition h_fi_rmation Per Serving 6 servings
252 Calories, 3 g Fat, 157 mg 671olesterol
Cover bowl firmly with aluminum foil, Pour 1 cup water into cooker, Place bowl on
rack in cooker, Close cover securely, Place pressure regulator on vent pipe and cook
5 nfinutes with pressure regulator rocking slowly. Let pressure drop of its own
accord. Open cooker and set rice aside to steam. Remove rack and water,
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley,
basil, thyme, red pepper, and salt to cooker, Close cover securely, Place pressure
regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly.
Cool cooker at once. Combine water and cornstarch, Stir into hot mixture, Heat until
sauce thickens, stirring constantly, Stir in okra, Heat for 3 to 4 minutes, Discard bay
leaf, Serve over rice,
Nutrition h_fi_rmation Per Serving 9 servings
224 Calories, 2 g Fat, lO1 mg CTtolesterol
30 31
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