David's Spicy Shrimp - Pressure Cooker

READY IN: 27mins




  • Peel the shrimp, remove the dark filament in the back. Rinse them and let them drain. Place them in a dish and spray them with lemon juice and reserve for Step xx.
  • Scald the tomatoes, drain, put them under cold running water and then peel them and chop them in dices. (Anyone feeling like draining a can of diced tomatoes instead?).
  • Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.).
  • Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes.
  • Add diced tomatoes and shrimp. Mix well and salt to taste.
  • Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes.
  • Turn heat off, remove pot from burner, and allow steam to escape and open the pot (following the recommendations of your pressure cooker, of course).
  • Remove the lid, directing steam away from you.
  • Thicken sauce at high heat for 2 minutes with the pot uncovered.
  • Remove the bay leaf.
  • Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately.