SCAMPI-STYLE SHRIMP

1 pound medium, raw shrimp, peeled and deveined
3 tablespoons margarine
2 tablespoons minced green onion
6 cloves garlic, minced
2 teaspoons lemon juice
1⁄4 teaspoon salt
1 cup water
2 tablespoons minced parsley
1⁄4 teaspoon grated lemon peel

Pat shrimp dry with paper towels; set aside.

Place margarine in cooker. Turn heat selector to medium and melt margarine. Saute onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil.

Pour 1 cup water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).

Stir in parsley and lemon peel.

CAUTION:
FOR FISH AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 4 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006

Category:  Main Dishes, Fish, Shellfish
Msg Link:  http://www.recipelink.com/msgid/3149157