Who’d have ever thought that you can literally toss together a delicious meal using frozen shrimp and uncooked rice in just 5 minutes? Well, I did! When you start thinking like a pressure cook-er, not a ‘pressure cooker’, but a ‘cook who cooks in a pressure cooker’, then you can easily come up with all sorts of quick and fabulous meals! My 5 Minute Pressure Cooker Shrimp Scampi Paella is the perfect example of how you can take a basic technique (like cooking rice) and layer in flavors to make a one pot meal once you become comfortable with the fundamentals of pressure cooking.
If you haven’t gotten on the pressure cooking bandwagon, trust me you’ll love it. I have several pressure cookers, ranging in styles and sizes, however I recommend the new electric multi-cookers that feature a pressure cooking option in addition to doing a bunch of other things like slow cooking, yogurt maker, etc. I use a GoWise USA 6 Quart, 8 in 1 Multi-Cooker, I tested several similar brands and found it to be the most efficient & least expensive (at roughly $80 including shipping) – yes I recommend it over the popular InstantPot, which in my tests took roughly 10% longer to come up to pressure which makes it easy to over cook food.
Not to mention the GoWise USA 6 Quart, 8 in 1 Multi-Cooker comes with an awesome rack designed for making eggs and a unique egg preset, it makes the absolute perfect hard boiled easy peel eggs, even from laid-that-same-day-fresh eggs! But I’ll talk more about how to make those later 🙂
For those of you whom are new to pressure cooking and are apprehensive because of the old-timer stories of explosions and such, there is absolutely no reason to have any concern with these. They are basically fool-proof with their safety locks, the only key is to always make sure you use enough water and don’t over fill them but still they have safety shut off features to protect you even if you make a mistake. You can’t even open them until they are safely depressurized, unlike the old fashioned stove top units I’ve been using for the past 17 years.
Ray has been kidding me lately, I just got some beautiful wild caught shrimp on sale and he keeps teasing me that he’ll see how I eat them on Instagram.. hopefully saving him a few. And I assured him that I’d make them for us, for dinner, not just for my lunch, duh.
Well, today I had shrimp for lunch. And he found out on Instagram. I guess he knows me very well. But latest I made plenty of extra for his dinner when he gets home from work 🙂
Since shrimp doesn’t require a long cooking time, it’s super important to start with large (16-20 count) FROZEN shrimp and ALWAYS wild caught. The key to the deep flavors of the rice in this dish is using shrimp with the shells on, it’s just like you made it with a shrimp stock since so much of the shrimp flavor is in the shell, much like how a traditional paella is flavored. Only instead of sticking with traditional paella ingredients, I mixed things up with a butter scampi flavor.
But don’t worry if the shrimp with the shells on isn’t your style, you can easily remove the shrimp from the rice (since you set it on top) and quickly peel them before serving if desired. To make it a meal, serve it with a side of steamed green beans.
- 1 pound frozen wild caught shrimp, 16-20 count shell & tail on
- 1 cup Jasmine Rice
- 1/4 cup Organic Grass-Fed Butter or Ghee
- 1/4 cup fresh parsely, chopped
- 1 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 pinch Crushed Red Pepper Flakes or to taste
- 1 medium lemon, juiced
- 1 pinch saffron
- 1 1/2 cups Water, filtered or chicken broth
- 4 cloves Garlic minced or pressed
- Organic Grass-Fed Butter or Ghee
- grated hard cheese parmesan, romano or asiago
- fresh parsely, chopped
- lemon, juiced
- Combine all ingredients in your pressure cooker, layering the frozen-shell-on-shrimp on the top.
- Secure lid and cook under pressure (high if you have a choice) for 5 minutes.
- Quickly depressurize (by turning the valve of an electric multi cooker or placing a stove top unit under cool running water)
- The paella can be served with the shells on the shrimp or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice and serve. discard the shells.
- Serve each serving with a garnish of fresh parsley, butter, grated cheese and squeeze of lemon juice.