Spicy Shrimp

Author

NuWave

Servings

4

Category

Appetizers

Ingredients

• 1 t crushed red pepper flakes
• 1 t fennel seeds
• 1 t ground celery seeds
• 1 t freshly ground black pepper
• 2 T dried thyme
• 1 T dried rosemary
• 6 c fish stock
• 6 cloves garlic, minced
• 2 c clam juice
• 4 T tomato paste
• 1 c beer (ale)
• 1 stick butter, unsalted
• 2 lbs large shrimp, tails on, cleaned, deveined
• 1 loaf hearty bread (sourdough)
• Parsley, chopped (garnish)

Directions

1. Add all spices in a pestle and mortar. Using the pestle, push down and crush (do not grind) the spices into the bowl. If not using a pestle and mortar, make a pouch of wax paper. Take a heavy pan and crush the spices.
2. Add spices, stock, garlic, clam juice, and tomato paste to pressure cooker.
3. Carefully open lid and add beer. Set pressure cooker to "sear", adjust time to 20 minutes, and press "start/stop". Add butter and allow to melt. Add shrimp. Cook until shrimp are opaque. Do not overcook. Serve in bowls and garnish with parsley. Serve with crusty bread.