Davids Spicy Shrimp Pressure Cooker Food

PRESSURE COOKER HERBED CHICKEN AND SHRIMP

Steps:

• Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat. When oil is hot, working in batches, brown chicken on all sides., In a bowl, combine the next 5 ingredients; pour over the chicken pieces. Dot with butter. Lock lid and adjust to pressure-cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.), Select saute setting; adjust for medium heat. Stir in shrimp. Cook until the shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.

PRESSURE COOKER CAROLINA SHRIMP & CHEDDAR GRITS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

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.

INSTANT POT® BANG BANG SHRIMP PASTA

Steps:

• Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot®). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 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.
• Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha® in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

PRESSURE-COOKER ITALIAN SHRIMP 'N' PASTA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon oil. When oil is hot, brown chicken in batches, adding oil as needed. Press cancel. Stir in next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Press cancel. , Discard bay leaf. Select saute setting and adjust for medium heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more. Press cancel.

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.

FAMOUS DAVE'S DEVIL'S SPIT

Steps:

• I followed your instructions, let sit overnight, and then began to up the honey (I ended up adding ~1/3 to 1/2 cup), and cider vinegar (~1/3-1/2c) as well. It's getting close. THANKS to all for the help! I know this post is old, but for the benefit of future readers, there is a prominent missing ingredient in this recipe ... CUMIN ... I don't know the proportion to use, but being a fan of the sauce (it is what I reach for everytime I eat at a Famous Dave's restaurant) there is no denying the unmistakable flavor of cumin.

PRESSURE-COOKER PAPRIKA SHRIMP AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, add onion and pepper; cook and stir until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.