Davids Spicy Shrimp Pressure Cooker Food

INSTANT POT® PEEL-AND-EAT SHRIMP

Steps:

• Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
• Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

DAVID'S SPICY SHRIMP - PRESSURE COOKER

Steps:

• 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.
• 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?).
• Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.).
• Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes.
• Add diced tomatoes and shrimp. Mix well and salt to taste.
• Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes.
• 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).
• Remove the lid, directing steam away from you.
• Thicken sauce at high heat for 2 minutes with the pot uncovered.
• Remove the bay leaf.
• Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately.