Pressure Cooker Risotto With Shrimp Sugar Snap Peas Tarragon Recipes

INSTANT POT® SHRIMP RISOTTO WITH PEAS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
• Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
• While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
• Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS

Steps:

• In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
• Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

CHICKEN, MANGO, & SUGAR SNAP PEA SALAD RECIPE - (4/5)

Steps:

• 1. In a large skillet, cover chicken in lightly salted water. Bring to a boil over high heat. Reduce heat and simmer until cooked through but still juicy, about 12 minutes. Transfer to a cutting bar and let cool slightly. 2. While chicken in cooking, whisk together lime juice, oil, soy sauce, and ginger in a small bowl. Bring a second saucepan of salted water to a boil. Add snap peas and cook for 30 seconds. Drain in a colander and rinse under cold running water. Drain again. 3. Dice chicken and place in a bowl. Add 2 1/2 Tbsp of dressing and toss. Season with salt and pepper to taste. 4. In a large bowl, toss snap peas, mango, cucumber, mint, and arugula. Serve salad topped with diced chicken. 239 calories per serving/5 g fat/15 g carbs

PRESSURE COOKER RISOTTO WITH PEAS

Steps:

• In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. See times below. Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
• Low- cook for 13 minutes.
• High- cook for 7 minutes.

NEW ENGLAND FRIED SHRIMP RECIPE

Steps:

• whish beer,fkiyr mustard and 1/4 tsp salt in a medium bowl until smooth you'll need to cook the shrimp in 2 batches. wait to batter the second batch until the first is cooked. for the first batch heat 1 tbsp oil in a large nonstiock skillet over medium high heat. hold shrimp by the tail and dip in the batter one at a time. let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. cook, turning once adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3-4 minutes. transfer to a platter wipe out pan. add the remaining 1 tbsp oil to the pan and heat over medium high heat. batter and fry the remaining shrimp. season all the shrimp with salt and pepper and serve immediately

PRESSURE COOKER RISOTTO WITH SHRIMP, SUGAR SNAP PEAS & TARRAGON RECIPE

Steps:

• Place the oil and butter in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and tarragon. Cook, stirring occasionally, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt; stir and cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4½ cups of the broth/stock and stir. Cover and set on High Pressure for 6 minutes. When done cooking use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Set on Simmer. Add remaining ½ cup of broth/stock to rice and stir. Cook, uncovered, stirring occasionally for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1½ to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and crisp tender. Serve in warmed soup plates with either shaved manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon.