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1 | pound medium raw shrimp, | 1⁄4 | teaspoon salt |
| peeled and deveined | 1 | cup water |
3 | tablespoons margarine |
| • • • • • • • |
2 | tablespoons minced green onion | 2 | tablespoons minced parsley |
6 | cloves garlic, minced | 1⁄4 | teaspoon grated lemon peel |
2 | teaspoons lemon juice |
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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 regula- tor. Cool cooker at once. Stir in parsley and lemon peel.
Nutrition Information Per Serving |
| 4 servings | |
205 Calories, 11 g Fat, 173 mg Cholesterol |
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| SHRIMP JAMBALAYA | ||
1 | cup long grain white rice | 2 | cloves garlic, minced |
11⁄2 | cups water | 1 | bay leaf |
1 | cups water | 1 | teaspoon basil |
| • • • • • • • | 1⁄2 | teaspoon thyme |
1 | can | 1⁄2 | teaspoon chili powder |
| tomatoes | 1⁄4 | teaspoon black pepper |
1⁄2 | cup chicken broth | 1⁄4 | teaspoon salt |
1⁄2 | pound precooked ham, diced | 1⁄4 | teaspoon hot sauce |
1⁄2 | cup chopped onion |
| • • • • • • • |
1⁄2 | cup chopped celery | 1 | pound precooked shrimp, |
1⁄2 | cup chopped green pepper |
| peeled and deveined |
Combine rice and 11⁄2 cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup 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 water.
Add remaining ingredients, except shrimp, to cooker; stir well. 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. Cool cooker at once. Stir in shrimp; cook uncovered over medium heat until shrimp is heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving | 6 servings |
252 Calories, 3 g Fat, 157 mg Cholesterol |
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