Piquant Shrimp

Serves: 4

Pressure Cooking Time: 4 min+ 1-2 min*


  • 2 tablespoons olive oil
  • 1 ½ pounds large shrimp de-shelled
  • 1 cup minced onion
  • 2 tablespoons minced parsley
  • 4 cloves garlic minced
  • 2 teaspoons paprika
  • ¼ cup dry white wine
  • ½ cup fish stock or clam juice
  • 1 cup tomato sauce
  • Pinch of sugar
  • Pinch of saffron
  • 1 teaspoon crushed hot red pepper
  • 1 bay leaf
  • ¼ teaspoon thyme
  • Salt, freshly ground pepper to taste


1. Heat the olive oil and quickly sauté the shrimp over high heat 1 minute. Remove the shrimp to a platter.

2. Add the onion (add a little more oil if necessary). Slowly sauté until wilted. Stir in the parsley garlic, paprika, and the wine, bring to a boil and reduce the wine by about half.

3. Add the fish stock, tomato sauce, sugar, saffron, hot red pepper, bay leaf, thyme, salt and pepper.

4. Close and lock. Bring to pressure. Cook for 4 minutes at high pressure (or for 7 minutes at low pressure). Release pressure and remove lid. If sauce is too thin, boil it down a little.

5. Add the shrimp, close the lid and bring to pressure, cook an additional 1–2 min. Release pressure.

6. Discard the bay leaf. Serve over rice.

*Note: Cooking times vary depending on portion size, heating method and other possible variables. We recommend you cook your meal until the minimum time and add additional cooking time if needed for meal completion.