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76 FUNCTION: steam
SHRIMP:
Add 1½ cups water to Cooking Pot. Place Steaming Rack inside
Cooking Pot. Add shrimp. Secure the lid. Press STEAM, set
pressure to HIGH, and adjust time to 2 minutes. Make sure the
Steam Release Valve is in the “Seal” (closed) position. Press
START/STOP. Once cooking has completed and the pressure is
released, allow to cool.
CHIMICHURRI SAUCE:
Meanwhile, in food processor, combine parsley, oil, vinegar, garlic,
salt, pepper and hot pepper flakes; pulse until finely chopped and
almost smooth. Serve with shrimp.
SHRIMP:
1 lb peeled, deveined,
tail-on shrimp (16/20 count)
CHIMICHURRI SAUCE:
1 cup finely chopped
fresh parsley
3 tbsp olive oil
2 tbsp red wine vinegar
2 cloves garlic
½ tsp salt
¼ tsp freshly
ground pepper
Pinch hot pepper flakes
1 ½ cups water
COURSE:
APPETIZER
PREP TIME:
10 MINUTES
COOK TIME:
45 MINUTES
YIELDS:
5 CUPS
COURSE:
APPETIZER
PREP TIME:
15 MINUTES
COOK TIME:
2 MINUTES
YIELDS:
6 SERVINGS
FUNCTION : pressure
6 cups water
2 cups dried chickpeas
1 cup olive oil
3 cloves garlic, peeled
¼ cup tahini
½ cup water
Juice of 2 lemons
1 tbsp soy sauce
Salt and freshly ground
black pepper, to taste
Place chickpeas and water in the Cooking Pot. Secure the lid.
Make sure the steam release valve is in the “Seal” (closed)
position. Press BEANS/CHILI, set the pressure to HIGH, and
adjust the time to 45 minutes. Press START/STOP.
Once cooking has completed, and the pressure has released,
set aside to cool. Drain. Place all remaining ingredients in food
processor and process to form a smooth paste. Season to taste
with salt and pepper.
Store in a clean, covered container in the refrigerator for up to
one week.
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Steamed Shrimp with Chimichurri