Recipes

Shrimp

Pressure-Cooker Shrimp RIsotto

Ingredients

• 1 pound uncooked shell-on shrimp (16-20 per pound)
• 4 tablespoons butter, divided
• 1 carton (32 ounces) chicken stock
• 1 medium onion, chopped
• 2 cups uncooked arborio rice
• 3 garlic cloves, minced
• 3/4 cup fresh or frozen corn
• 1/4 cup oil-packed sun-dried tomatoes, chopped
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 1/4 cup white wine, such as Sauvignon blanc
• 3/4 cup grated Parmesan cheese
• 1/4 cup heavy whipping cream
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Description

1. Peel and devein shrimp; reserve shells. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shells; cook and stir for 2 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Remove from heat and keep warm.
2. Meanwhile, select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 3 tablespoons butter. When butter is melted, cook and stir shrimp until shrimp turn pink, 3-4 minutes. Remove shrimp with a slotted spoon and keep warm. Add onion to pressure cooker; cook and stir until crisp-tender, 2-3 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Stir in corn, tomatoes and thyme. Add wine; cook and stir until absorbed, about 30 seconds, stirring to loosen browned bits from pan. Press cancel.
3. Strain stock mixture; discard shrimp shells. Stir stock into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
4. Stir in Parmesan cheese, cream, salt and pepper until combined; continue stirring until creamy. Stir in shrimp; heat through. If desired, top with additional fresh thyme and grated Parmesan cheese. Serve immediately.