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David's Spicy Shrimp - Pressure Cooker

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“Entered for safe-keeping, adapted from David Michaud, I would do all that fine mincing in my food processor.”

Ingredients Nutrition


  1. Peel the shrimp, remove the dark filament in the back. Rinse them and let them drain. Place them in a dish and spray them with lemon juice and reserve for Step xx.
  2. Scald the tomatoes, drain, put them under cold running water and then peel them and chop them in dices. (Anyone feeling like draining a can of diced tomatoes instead?).
  3. Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.).
  4. Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes.
  5. Add diced tomatoes and shrimp. Mix well and salt to taste.
  6. Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes.
  7. Turn heat off, remove pot from burner, and allow steam to escape and open the pot (following the recommendations of your pressure cooker, of course).
  8. Remove the lid, directing steam away from you.
  9. Thicken sauce at high heat for 2 minutes with the pot uncovered.
  10. Remove the bay leaf.
  11. Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately.

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