Shrimp Alfredo in a pressure cooker

Would you believe that it is possible to cook delicate shrimp in a pressure cooker?  Well, it is possible and was super easy to make and serve a dinner very quickly with this recipe.

I have had some fears about using an electric pressure cooker.  So much so, that I have kept mine in a box for many months.  I would read the recipes and think about the process and then say, “well, maybe another day.”

So that day came.  And, the process was super easy.  It took only this recipe to convince me that pressure cooking is really all that has been proclaimed. Put ingredients into a pot, close the lid and “presto” a meal has been created.  That actually happens.

Here is how I made the magic happen with shrimp.  Gather these ingredients:  olive oil, 1 medium yellow onion, 2 cups tri-color penne pasta, 12 to 14 ounces of frozen shrimp, 2 1/2 cups chicken stock, 1 Tablespoon Pensey’s minced garlic, 1 teaspoon shrimp boil, 1/2 cup of half and half, 1 cup grated Parmesan cheese and 1/2 cup of grated Swiss cheese, 2 teaspoons Wondra flour, salt and pepper to taste and parsley flakes.

Using my Cuisinart pressure cooker, I heated a couple Tablespoons of oil and browned the onion for about 2-3 minutes.  Next, I added the dry pasta, shrimp, chicken stock, garlic, and shrimp boil seasoning to the pot.  I locked the pot and cooked on High for 7 minutes.

I used the quick release and removed the pressure. I opened the pot and added the half and half, Swiss cheese, Parmesan cheese, flour, salt and pepper and simmered for 6 minutes.  Serve with parsley flakes and enjoy.

This is a quick dish and will serve 2-3 people.

Shrimp and noodles

Here is a fun recipe for the family that is easy to make and fun to eat.  No need for stopping at your favorite noodle restaurant, this one is great tasting and made at home.

I adapted this recipe from one that I found in Cooking Light magazine last summer. I used 8 ounces of Lo Mein noodles and cooked according to the package directions and drained.

Next, I combined 1 1/2 cups chicken stock, 2 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and black pepper to taste in a small bowl.

Then, in a large electric skillet, I drizzled 1 tablespoon stir fry oil and added  1 1/4 cups broccoli tops, 3/4 cup sliced carrots, and 3/4 cup red pepper.  Saute these until soft and then add 1/4 cup chicken stock mixture.  Heat for another 2-3 minutes and then add one bag cleaned large shrimp, along with 1 tablespoon minced garlic and 1 teaspoon minced ginger.  Continue to cook until the shrimp are cooked and pink.  Then add the Lo Mein noodles and the rest of the chicken stock mixture.

Cook until all the ingredients are well mixed and warmed through.  Just prior to serving, add 1 tablespoon rice vinegar.  Top with Sesame seeds if desired for serving.