Shrimp Boil – A Quick Summer Meal
Is this even a recipe? I don’t know, but it is quick and tasty. And it is about all I could muster in these near triple-digit temperatures we’ve been having. Besides a little rough chopping, everything is dumped in the pressure cooker pot and cooked under pressure for 4 minutes. Even in my 90 degree apartment, the pressure cooker and the 4 minute cooking time didn’t even make it feel any hotter. The traditional Seafood Boil is usually cooked outdoors in a large pot, but if you are only feeding four or so and don’t have access to a giant pot, or you don’t have access to cooking outdoors as applies to many of us urban apartment dwellers, the pressure cooker can be a suitable stand-in.
Basically, you just take all the ingredients and add them to the pressure cooker. I used my 7 litre Kuhn Rikon, but I am pretty sure it would fit in a 6 quart as many of the electric cookers are. Anything smaller than that would definitely be too small.
Here are the ingredients, listed in the order in which to dump them in the cooker:
16 ounces of beer (Use a lager or something similar. I haven’t tried an IPA, but I am guessing that would work fairly well. Just don’t use anything dark, that would not lend itself to this recipe).
1 heaping tablespoon of Old Bay Seasoning. Most grocery stores should have this. It is a must for recipes such as this one, or for crab cakes. I always have some on hand.
1 teaspoon of crushed red peppers, the same kind that you sprinkle on pizza (at least that’s what I do, don’t you?).
About 1/2 teaspoon salt, or to taste
A few grinds of black pepper
2 medium onions, cut into chunks. I cut each one into 8 pieces.
8 cloves of garlic, peeled and crushed slightly with the side of the knife
About a pound of tiny potatoes. I used “pee wee” potatoes. If you cannot find any that small, just use the smallest you can find and cut in halves or quarters. They will need to be small enough to cook in the allotted time.
4 ears of sweet corn, cut into thirds. I used white, because it looked better than the yellow at my grocery store, but yellow is fine as well.
A 12-ounce package of smoked sausage. I used Andouille, but Kielbasa will work as well. Make sure it is the fully cooked kind, which almost all Andouille and Kielbasa is.
1-1/2 pounds of large shrimp. I bought ones with shells still on, but heads removed. I recommend using shell-on because it adds a lot of flavor. I admit they can be a bit of a pain to peel while you are eating them, but the yumminess more than makes up for it.
So, you just add all of this to your pressure cooker, lock on the top, turn the heat to high and bring to high pressure.
When you hit high pressure, adjust the heat to maintain high pressure and set the timer for 4 minutes.
When time is up, remove from heat and do a quick release.
Serve in bowls or on plates and pour a little of the liquid on top.
I accompany with some melted butter and some Tabasco Sauce, along with French or Sourdough baguette.
|Pressure Cooker Shrimp|| |
- 1 16 ounce can beer
- 1 heaping tablespoon Old Bay seasoning
- 1 teaspoon crushed red peppers
- ½ teaspoon salt
- A few grinds of black pepper
- 2 sweet onions, cut in chunks
- 8 cloves garlic, peeled and slightly crushed
- About a pound of tiny potatoes, or larger potatoes cut into chunks
- 4 ears of corn, cut into thirds
- 12 ounces (fully cooked) smoked sausage such as Andouille or Kielbasa
- 1-1/2 pounds fresh shrimp (in shells, heads removed)
- Add all ingredients to pressure cooker pot (in order listed)
- Turn heat to high and bring to high pressure
- When high pressure is reached, adjust heat to maintain pressure
- Set timer for five minutes
- When time is up, remove pot from heat and do a quick release
- Serve on plates with french or sourdough baguettes