| SHRIMP JAMBALAYA | ||
1 | cup long grain white rice | 1⁄8 | teaspoon pepper |
11⁄2 | cups water | 1⁄8 | teaspoon allspice |
| • • • • • • • |
| Pinch each, cayenne, chili |
11⁄2 | cups water |
| powder, and basil |
| • • • • • • • | 1 | |
2 | tablespoons vegetable oil | 1 |
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1 | clove garlic, minced | 1 | pound medium shrimp, |
1⁄2 | cup chopped onion |
| shelled and deveined |
1⁄2 | pound precooked ham, diced | 1⁄2 | green pepper, cut into strips |
2 | teaspoons salt |
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(Note: If increasing recipe, increase proportionately the amount of water placed in the metal bowl. Do not increase the amount of water poured into the cooker because this water is used for steaming and the cooking time remains the same.)
Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 11⁄2 cups water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer basket and remaining water.
Pour vegetable oil into cooker. Turn heat selector to medium and sauté garlic and onion until golden brown. Stir in ham. Add seasonings, tomatoes, and mushrooms; mix well. Stir in shrimp and sprinkle green pepper strips over all. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Remove cover and stir in rice. Let stand 5 minutes before serving.
Nutrition Information Per Serving |
| 6 servings | |
317 Calories, 10 g Fat, 137 mg Cholesterol |
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3⁄4 | pound medium raw shrimp, | 1⁄4 | teaspoon salt |
| shelled and deveined | 11⁄2 | cups water |
3 | tablespoons margarine |
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1 | tablespoon minced green onion | 2 | tablespoons minced parsley |
5 | cloves garlic, minced | 1⁄4 | teaspoon grated lemon peel |
2 | teaspoons lemon juice |
| Tabasco sauce |
Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Stir in parsley, lemon peel, and Tabasco sauce.
Nutrition Information Per Serving | 6 servings |
111 Calories, 7 g Fat, 86 mg Cholesterol |
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