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SHRIMP JAMBALAYA
1 cup long grain white rice
1
⁄
8
teaspoon pepper
1
1
⁄
2
cups water
1
⁄
8
teaspoon allspice
••••••• Pincheach,cayenne,chili
1
1
⁄
2
cups water powder, and basil
••••••• 1 16-ouncecantomatoes
2 tablespoons vegetable oil 1 4-ounce can sliced mushrooms
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
(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 1
1
⁄
2
cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly
with aluminum foil. Pour 1
1
⁄
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
“SCAMPI-STYLE” SHRIMP
3
⁄
4
pound medium raw shrimp,
1
⁄
4
teaspoon salt
shelled and deveined 1
1
⁄
2
cups water
3 tablespoonsmargarine •••••••
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