Check it out! As we told you in our podcast--it's right up there at the top of the recipe entries (or it's here)--you can make a fine shrimp creole (like) stew in a pressure cooker in minutes. No, it's not authentic. There's no roux, for one thing. But it's got the right flavors. So put up some rice. You're going to need it.
If you want to find many more pressure cooker recipes, check out our monumental, 500-recipe tome THE GREAT BIG PRESSURE COOKER BOOK (that's a link for it right there). It sold out multiple times on QVC. Just sayin'.
But to this recipe. . . .
Pressure Cooker Shrimp Creole (Sort Of)
- 2 tablespoons peanut oil (or vegetable oil, if you insist)
- 1 large yellow onion, chopped
- 2 medium celery stalks, chopped
- 1 medium green bell pepper, stemmed, cored, and chopped
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- Up to 1/2 teaspoon onion powder
- Up to 1/2 teaspoon garlic powder
- 2 cups chicken broth
- One 14-ounce can diced tomatoes
- 1/2 cup dry white wine
- 2 tablespoons canned tomato paste
- 1 tablespoon Worcestershire sauce
- 2 pounds medium shrimp, peeled and deveined
- 6 medium scallions, thinly sliced
- 1/4 cup loosely packed parsley leaves, finely chopped
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, celery, and bell pepper; cook, stirring often, until the onion turns translucent, about 4 minutes. Stir in the paprika, thyme, oregano, pepper, onion powder, and garlic powder until aromatic, less than a minute.
2. Stir in the broth, tomatoes, wine, tomato paste, and Worcestershire sauce until the tomato paste dissolves.
3. Lock the lid onto the pot.
- For a stovetop cooker, 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 5 minutes.
- For an electric cooker, set the machine's timer to cook at high pressure (9 - 11 psi) for 8 minutes.
4. Use the quick-release method to bring the pot's pressure back to normal.
5. Unlock the lid and open the pot. Stir in the shrimp, scallions, and parsley. Set the lid onto the pot without engaging the pressure valve. Set aside until the shrimp are pink and firm, about 3 minutes. Stir well before serving.