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4 Shrimp Recipes That You Can’t Resist

SHRIMP RISOTTO

2 tablespoons unsalted butter

1 medium yellow onion, chopped

1 jarred roasted red bell pepper, chopped

1 tablespoon loosely packed fresh oregano leaves, minced

1 tablespoon sweet paprika

½ teaspoon salt

½ teaspoon ground black pepper

1½ cups white Arborio rice (a medium-grain rice)

¼ cup dry sherry

3 cups chicken broth

1 cup bottled clam juice

1 pound medium shrimp (about 30 per pound), peeled, deveined, and roughly chopped

½ cup finely grated Parmesan cheese (about 2 ounces)

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and roasted pepper; cook, stirring often, until the onion turns translucent, about 4 minutes. Stir in the oregano, paprika, salt, and pepper until aromatic, less than a minute.

2- Add the rice and stir over the heat for 1 minute. Pour in the sherry and stir until absorbed, about 2 minutes. Stir in the broth and clam juice.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 7 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Set the stovetop pot over medium heat or turn the electric cooker to its browning or simmer setting. Add the shrimp and cook, stirring often, until pink and firm, about 2 minutes. Stir in the cheese and set aside off the heat for a couple of minutes to blend the flavors before serving.

CREAMY SHRIMP AND CORN STEW

2 tablespoons unsalted butter

2 thin bacon slices, chopped

1 medium yellow onion, chopped

1 medium yellow bell pepper, stemmed, cored, and diced

1 tablespoon loosely packed fresh oregano leaves, minced

2 teaspoons finely grated lemon zest

½ teaspoon celery seeds

2 cups chicken broth

1 pound medium shrimp (about 30 per pound), peeled, deveined, and halved widthwise

1 cup fresh corn kernels (about 1 large ear), or frozen kernels, thawed

½ cup heavy cream

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the bacon and fry until crisp, about 3 minutes, stirring often.

2- Add the onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Stir in the oregano, zest, and celery seeds until aromatic, about half a minute. Pour in the broth and stir well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 3 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 5 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Set the stovetop pot over medium heat or turn the electric model to its browning or simmer function. Stir in the shrimp, corn, and cream. Cook, stirring often, until the shrimp are pink and firm, about 3 minutes. Serve at once.

SHRIMP AND LENTIL STEW

2 tablespoons olive oil

1 small yellow onion, chopped

2 medium carrots, thinly sliced

1 teaspoon minced garlic

8 ounces smoked pork or turkey sausage, such as kielbasa, thinly sliced

½ teaspoon smoked paprika

½ teaspoon dried thyme

¼ teaspoon cayenne

One 14-ounce can diced tomatoes (about 1¾ cups)

1½ cups chicken broth

½ cup green lentils (French lentils or lentils du Puy)

1¼ pounds medium shrimp (about 30 per pound), peeled, deveined, and halved widthwise

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and carrots; cook, stirring often, until the onion softens, about 3 minutes.

2- Add the garlic, cook for a few seconds, and then stir in the sausage, smoked paprika, thyme, and cayenne. Cook for about a minute, until aromatic, then pour in the tomatoes and broth. Add the lentils and stir well.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 37 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Set the stovetop model over medium heat or turn the electric one to its browning or simmer function. Stir in the shrimp; cook until pink and firm, about 2 minutes. Serve in bowls.

SHRIMP AND TOMATILLO CASSEROLE

2 tablespoons olive oil

1 medium yellow onion, chopped

1 small fresh jalapeño chile, stemmed, seeded, and minced

2 teaspoons minced garlic

1½ pounds fresh tomatillos, husked and chopped

½ cup bottled clam juice

2 tablespoons fresh lime juice

1½ pounds medium shrimp (about 30 per pound), peeled and deveined

¼ cup loosely packed fresh cilantro leaves, chopped

1 cup shredded Monterey jack cheese (about 4 ounces)

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until translucent, about 3 minutes.

2- Add the jalapeño and garlic; cook until aromatic, stirring all the while, less than a minute. Stir in the tomatillos, clam juice, and lime juice.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 6 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 9 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Set the stovetop pot over medium heat or turn the electric one to its browning or simmer function. Stir in the shrimp and cilantro; cook for 2 minutes, stirring frequently. Sprinkle the cheese over the top of the casserole, cover the cooker, and lock the lid in place. Set aside off the heat for 2 minutes to melt the cheese and blend the flavors.

6- Use the quick-release method (if necessary) to bring any pressure in the pot back to normal.

7- Unlock and open the pot. Stir gently before serving.