RECIPES
65
SHRIMP IN A CURRIED RISOTTO
Serves: 4 - 6
Pressure Cooking Time: 14 minutes
1 pound shrimp
1 tablespoon of curry powder
1 large onion
5 cups shrimp stock
3 ribs of celery
1 cup dry white wine
1 red bell pepper
1 cup frozen green peas
3 tablespoons of Spanish olive oil
Salt and pepper to taste
2 cups of Arborio rice
Peel and devein shrimp. Place shrimp back in refrigerator. Reserve shrimp shells
for shrimp stock. Dice onion and celery ribs. Remove seeds and ribs from red
bell pepper and dice. Make shrimp stock (directions below). In pressure cooker
pot, sauté onions, red bell pepper and celery in 3 tablespoons of olive oil. When
onions are transparent, add Arborio rice and sauté till rice becomes opaque.
Add and stir in curry powder. Add shrimp stock and wine. Close lid, bring to high
pressure, and cook for 10 minutes then release pressure. Open lid, stir in shrimp
meat and green peas and cook for 3-5 minutes till shrimp turn pink. Add salt and
pepper to taste.
To make shrimp stock
Boil shrimp shells in 5 cups of water for 5 minutes. The stock should take on a
delicious pink color. Strain shells from stock and discard shells. Retain stock for
risotto.
RICE PUDDING
Serves: 4 - 6
Pressure Cooking Time: 7 minutes
1 cup long grain rice
Pinch of salt
2 tablespoon butter
½ teaspoon lemon zest
3 cups milk
½ cup sugar
1 tablespoon vanilla extract
1 cup raisins
Heat multi-cooker on high heat with the milk, stir in the rice, butter, salt, lemon
zest and cover. Close and secure cover and bring to pressure on high heat and
cook for 7 minutes. Turn unit off and allow to cool until the pressure is reduced.
Uncover, stir in the sugar, vanilla and raisins.
