Shrimp Jambalaya - Presto 4- and 6-Quart Stainless Steel Instructions Manual

1 pound medium, raw shrimp, peeled
and deveined
3 tablespoons margarine
2 tablespoons minced green onion
6 cloves garlic, minced
2 teaspoons lemon juice
Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium
and melt margarine. Sauté 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 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 . Stir in parsley and lemon peel.
Nutrition Information Per Serving
205 Calories, 11 g Fat, 173 mg Cholesterol
1 cup long grain white rice
1 ⁄ cups water
1
2
1 cup water
• • • • • • •
1 can (14-15 ounces) stewed tomatoes
⁄ cup chicken broth
1
2
⁄ pound precooked ham, diced
1
2
⁄ cup chopped onion
1
2
⁄ cup chopped celery
1
2
⁄ cup chopped green pepper
1
2
2 cloves garlic, minced
Combine rice and 1 ⁄
1
2
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 5 minutes with pres-
sure regulator rocking slowly . Let pressure drop of its own accord . Open cooker and
set rice aside to steam. Remove rack and water.
Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place
pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking
slowly . Cool cooker at once . Stir in shrimp; cook uncovered over medium heat until shrimp
is heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving
252 Calories, 3 g Fat, 157 mg Cholesterol
LEMON 'N DILL COD AND BROCCOLI
1 pound frozen cod fillets,
1-inch thick
Dill weed
lemon pepper
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour 1 cup water
into cooker. Arrange fish and broccoli on rack in cooker. Close cover securely. Place pres-
sure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly .
Cool cooker at once .
Nutrition Information Per Serving
103 Calories, 1 g Fat, 49 mg Cholesterol
"SCAMPI-STYLE" SHRIMP

SHRIMP JAMBALAYA

cups water in a metal bowl which will fit loosely in cooker. Cover
14
⁄ teaspoon salt
1
4
1 cup water
• • • • • • •
2 tablespoons minced parsley
⁄ teaspoon grated lemon peel
1
4
1 bay leaf
1 teaspoon basil
⁄ teaspoon thyme
1
2
⁄ teaspoon chili powder
1
2
⁄ teaspoon black pepper
1
4
⁄ teaspoon salt
1
4
⁄ teaspoon hot sauce
1
4
• • • • • • •
1 pound precooked shrimp, peeled
and deveined
Salt
1 cup water
2 cups broccoli, cut into bite size
pieces
4 servings
6 servings
4 servings