STEAM SHRIMP AT HOME RECIPES

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SHRIMP GUMBO – INSTANT POT RECIPES



Shrimp Gumbo – Instant Pot Recipes image

A roux is a mixture of equal parts flour and fat cooked together and used to thicken stews and sauces. To achieve the traditional flavor and texture of a gumbo, don’t skip this step. Offer hot sauce to add at the table.

Provided by Weldon Owen

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 16

1 tbsp olive oil
1 lb andouille sausages (450 g cut into slices 1/2 inch thick, 12mm)
5 tbsp canola oil
5 tbsp all-purpose flour
1 yellow onion (chopped)
1 red bell pepper (seeded and chopped)
1 green bell pepper (seeded and chopped)
3 garlic cloves (minced)
5 cups chicken stock (1.2 L, page 270 or store-bought)
1 can diced tomatoes and their juice (15 oz/425 g)
2 bay leaves
1 lb okra (stemmed and cut into 1-inch (2.5-cm) pieces, 450 g)
1 cup wild rice (rinsed, 155 g)
2 tbsp Cajun Spice Rub (page 265)
Kosher salt and freshly ground black pepper (as needed)
1 lb Shrimp (fresh or frozen, peeled and deveined, 450 g)

Steps:

  • Select Sauté on the Instant Pot® and heat the olive oil. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage slices to a plate. Grasp a paper towel with tongs and wipe out the pot.
  • To make the roux, heat the canola oil in the pot. Add the flour and cook, stirring constantly with a whisk or silicone spatula, until the mixture forms a dark brown paste, 15–20 minutes. (The roux can also be made in a saucepan over medium-high heat on the stove top and then transferred to the Instant Pot®.) Add the onion and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Gradually add the stock, stirring constantly with the spatula or a wooden spoon to prevent lumps from forming and to scrape up any browned bits. Press the Cancel button to reset the program.
  • Add the reserved sausages, the tomatoes, bay leaves, okra, rice, spice rub, 1 teaspoon salt, and ¼ teaspoon pepper and stir to mix. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 20 minutes at high pressure.
  • Let the steam release naturally for 20 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid. Discard the bay leaves. Press the Cancel button to reset the program.
  • Press the Sauté button, add the shrimp, and cook until pink and opaque, 2–3 minutes for fresh or about 4 minutes for frozen. Taste and adjust the seasoning if needed.
  • Ladle the gumbo into bowls and serve.

STEAMED SHRIMP DUMPLINGS RECIPE | FOOD NETWORK KITCHEN ...



Steamed Shrimp Dumplings Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 1 hours 40 minutes

Prep Time 1 hours 35 minutes

Cook Time 5 minutes

Yield 36 servings

Number Of Ingredients 11

1 large egg white
3/4 pound large shrimp, peeled, deveined and finely chopped
1/3 cup finely chopped peeled jicama or water chestnuts
2 scallions, finely chopped
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon toasted sesame oil
Kosher salt
1/2 teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen

Steps:

  • Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
  • Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
  • Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
  • Ponzu Dipping Sauce
  • Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
  • Photography by Levi Brown

Nutrition Facts : Calories 35 calorie, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 13 milligrams, SodiumContent 202 milligrams, CarbohydrateContent 5 grams, ProteinContent 2 grams, SugarContent 0 grams

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