David'S Spicy Shrimp - Pressure Cooker

1. 1

   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.

2. 2

   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?).

3. 3

   Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.).

4. 4

   Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes.

5. 5

   Add diced tomatoes and shrimp. Mix well and salt to taste.

6. 6

   Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes.

7. 7

   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).

8. 8

   Remove the lid, directing steam away from you.

9. 9

   Thicken sauce at high heat for 2 minutes with the pot uncovered.

10. 10

    Remove the bay leaf.

11. 11

    Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately.

* Per serving · 4 servings · Values may vary.