Pressure Cooker Indian Butter Shrimp

Pressure Cooker Indian Butter Shrimp

A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.

Ingredients

FOR THE MARINADE
¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
FOR THE SAUCE
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Method
1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

Prep
• Marinate: 60 Minutes
• Start to finish: 45 Minutes

Source: New York Times Cooking (4 servings)




Baked Mediterranean Shrimp

Baked Mediterranean Shrimp
Serves 6 as an appetizer, 4 as a main course

Ingredients

1 lb. medium shrimp, peeled and deveined
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste
1 cup crumbled feta cheese
2 fresh tomatoes, cut into large chunks
½ cup pitted kalamata olives
3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped parsley
2 cloves garlic, chopped
1 teaspoon oregano
Salt and pepper to taste

Method

Preheat oven to 350°F.

In a small, greased baking dish, layer shrimp, feta, tomatoes and olives.

Mix together oil, parsley, garlic, oregano and salt and pepper. Pour over shrimp.

Bake uncovered for 30-35 minutes, or until shrimp are cooked through and sauce is bubbly.

Serve with crusty bread or pasta.
Source: Central Market (4 servings)




Baked Catfish

We make this easy recipe last night!

https://www.lanascooking.com/baked-catfish/




Garlic Butter Shrimp and Zoodles (Zucchini Noodles)

Garlic Butter Shrimp and Zoodles (Zucchini Noodles)

A light meal that takes little time and effort, but delivers big on flavor. Tender shrimp sauteed in garlic butter and served over sauteed zucchini noodles – perfect for a fast, delicious lunch.

Ingredients

1 lb. uncooked shrimp (peeled and deveined)
4 large zucchini (spiraled)
½ cup sun dried tomatoes (not the kind in oil)
1 teaspoon olive oil
1 tablespoon light butter
5 cloves of garlic (minced)
Juice from ½ a lemon
¼ cup fresh parsley (finely chopped)
Salt and pepper to taste
Fresh grated Parmesan cheese (optional)

Method
1. Heat butter in a large, non-stick skillet over medium high heat. Add in the shrimp, half of the garlic, salt, and pepper. Cook until shrimp is pink, about 4-5 minutes. Transfer shrimp to a bowl.
2. Add oil and remaining garlic to skillet. Cook for about 1 minutes, then add in the zucchini noodles, and cook for about 2 minutes, while stirring regularly.
3. Return the shrimp to the pan, and add in the sun-dried tomatoes, and season with additional salt and pepper if desired.
4. Squeeze lemon juice over the dish, and spoon onto serving plates. Garnish with fresh parsley.

Notes
Melissa’s note – I used plain sun-dried tomatoes in a zip-pack. Added to pan along with zucchini noodles in second step so they could soften up during cooking.

1 WW Freestyle SmartPoint

Source: LaaLoosh (Servings: 4 | Yield: Serving size is about 1 1/2 cup)




Lemony Shrimp with Orzo, Feta, and Olives

Lemony Shrimp with Orzo, Feta, and Olives
Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

Ingredients

1 tablespoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
2 garlic cloves, minced
2 cups orzo
4 cups chicken broth
1 cup pitted Kalamata olives, chopped coarse
4 ounces feta cheese, crumbled (1 cup)

Method
1. Garnish with chopped fresh parsley.

2. Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 tablespoon oil to pan. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes. Add broth, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.

4. Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.

Notes
WHY THIS RECIPE WORKS

Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

Source: Cook’s Country (4 servings)




Sesame Soy Grilled Tuna

Sesame Soy Grilled Tuna

Sesame Soy Grilled Tuna that tastes just like your favorite restaurant but is made at home. Don’t be intimidated to cook this easy grilled or pan seared tuna at home for a healthy and delicious dinner.

Ingredients

⅓ cup low sodium soy sauce
3 tablespoons rice vinegar
2 green onions, chopped
1 garlic clove, minced
2 teaspoons sesame oil
1 teaspoon ginger, minced
½ teaspoon black pepper
24 ounces ahi tuna steaks (about 6 oz each piece)
1 tablespoon sesame seeds

Method
1. Combine the soy sauce, rice vinegar, green onions, garlic, sesame oil, ginger, and pepper.
2. Marinate the tuna in this mixture in the refrigerator for at least 30 minutes, two hours or more is ideal. If you can, remove the tuna from the fridge twenty minutes before cooking so it can come to room temperature.
3. When ready to cook, remove the tuna from the marinade, brushing off any green onions.
4. Brush the grill with cooking spray. Cook the tuna for about 3 minutes on each side for medium rare. For medium well, cook about 5 minutes on each side.
5. Sprinkle with sesame seeds and serve.

Source: Slender Kitchen (4 servings)




Sauteed Cod with Tomatoes and Olives

Sautéed Cod with Tomatoes and Olives

Any kind of flaky or firm white fish will work in this recipe, including halibut, striped bass, tilapia, or swordfish. Because cod is on the flaky side you have to be gentle handling it.

Ingredients

24 ounces uncooked Atlantic cod
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
1 large uncooked shallot(s), sliced lengthwise, (1 cup)
10 oz, mini San Marzano variety, or grape tomatoes, halved
16 olive(s) medium, Kalamata variety, pitted and torn in half
1 pinch red pepper flakes
½ cup fresh parsley, Italian variety, divided
½ cup basil, torn if large, divided
¼ cup water

Method
1. Season fish with salt and pepper and coat with 1 tsp oil; set aside on a plate.
2. Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 Tbsp oil to skillet; carefully arrange fish in skillet, placing each piece down facing away from you (to prevent oil from splattering in your direction). Let fish cook without moving it, for 2-3 minutes (you can peek to check color). Turn fish; cook for 2-3 minutes on other side. Transfer fish to a plate (the fish won’t be all the way cooked through at this point).
3. Add remaining 2 tsp oil and shallots to same pan; Cook, stirring frequently, until it starts to turn golden, 5-6 minutes. Add tomatoes, olives, red pepper flakes, half the herbs, water, and a pinch salt and pepper if desired; cook 1-2 minutes. Reduce heat to medium; return fish to pan, gently nestling the pieces among tomato mixture so they touch pan bottom. Cover; cook until fish is just opaque in center and tomatoes are heated through, 2-3 minutes. Sprinkle with remaining herbs; serve immediately with optional lemon wedges.
4. Serving size: 1 piece fish and 1/2 c sauce

Prep
• Prep: 30 Minutes
• Cook: 20 Minutes

Source: Weight Watchers (Servings: 4 | Yield: Serving size: 1 piece fish and 1/2 c sauce)




Colossal Shrimp with Watercress & Tomato Salad

Colossal Shrimp with Watercress & Tomato Salad

This main-course salad, lightly dressed with a lemon-spiked vinaigrette, shows off your garden tomatoes in a most delicious way. The large size of the shrimp helps keep them tender and succulent despite the heat of the broiler or grill.

Ingredients

1 clove garlic
1 teaspoon kosher salt
1 small red onion, finely diced (about 3/4 cup)
6 tablespoons extra-virgin olive oil
6 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice
3 teaspoons finely grated lemon zest (from 1 lemon)
3/8 teaspoons freshly ground black pepper
8 colossal shrimp (6 to 8 count; about 1 lb.), peeled and deveined
2 pints red or yellow grape or cherry tomatoes, or a combination, halved
8 cups watercress sprigs, washed and dried (from about 8 oz. untrimmed watercress)

Method
1. Peel and chop the garlic clove. Sprinkle with 1\/4 tsp. of the salt and, using the side of a chef\u2019s knife, mash and scrape the garlic into a paste. Transfer to a medium bowl and whisk in half the onion, 2 Tbs. of the olive oil, 2 Tbs. of the parsley, 1 Tbs. of the lemon juice, 1 tsp. of the zest, and a generous 1\/8 tsp. pepper. Add the shrimp and marinate, stirring occasionally, for 20 minutes.
2. Meanwhile, in another bowl, stir together the tomatoes, 3\/4 tsp. salt, the remaining onion, and the remaining 1\/4 cup olive oil, 1\/4 cup parsley, 2 Tbs. lemon juice, 2 tsp. zest, and 1\/4 tsp. pepper. Stir from time to time.
3. Position an oven rack 3 to 4 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Arrange the shrimp on the broiler pan. Broil until the shrimp are beginning to turn bright pink and are firm to the touch on top, about 3 minutes. Turn the shrimp over, rotate the broiler pan from back to front, and broil until the shrimp are just opaque throughout (cut into a piece to check), 1 to 2 minutes longer.
4. To serve, arrange the watercress on 4 plates, top with the tomatoes and their sauce, and arrange 2 shrimp on top.

Notes
Serve the salad with some grilled garlic bread to round out the meal.

You can grill the shrimp instead of broiling them.
Source: Fine Cooking (4 servings)




Sweet Chili Salmon with Cauliflower and Lime

Sweet Chili Salmon with Cauliflower and Lime
We wanted hot, sweet, sour, and savory all in one simple dish.

Ingredients

2 teaspoons chili powder
Kosher salt and pepper
1 large head cauliflower (3 pounds), cored and cut into 2-inch florets
1 tablespoon extra-virgin olive oil
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
2 tablespoons honey
2 tablespoons minced fresh cilantro
Lime wedges

Method
1. To ensure uniform cooking, we prefer to buy a 1½- to 2-pound center-cut salmon fillet and cut it into four equal pieces.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Combine chili powder, 2 teaspoons salt, and 1 teaspoon pepper in small bowl.
3. Toss cauliflower with oil and 2 teaspoons spice mixture on rimmed baking sheet until well coated, then arrange in single layer. Line second rimmed baking sheet with foil. Place salmon, skin side down, on foil-lined sheet and brush tops of fillets with honey. Sprinkle remaining 3 teaspoons spice mixture evenly over salmon.
4. Roast cauliflower on lower rack until well browned and tender, about 25 minutes. After about 10 minutes, place salmon on upper rack and roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 12 minutes. Sprinkle cauliflower with cilantro. Serve cauliflower with salmon and lime wedges.

Notes
Why this recipe works – Coating salmon fillets with a combination of chili powder, salt, pepper, and honey before roasting creates a gorgeous, flavorful crust.

Source: Cook’s Country (4 servings)




Lemon-Poached Halibut with Roasted Fingerling Potatoes

Lemon-Poached Halibut with Roasted Fingerling Potatoes

Cooking the fish in a foil packet keeps it
moist and creates a flavorful broth seasoned with lemon, oregano, and
tomatoes.

Ingredients

1 ½ pounds fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
8 ounces grape tomatoes, halved
24 ounces skinless halibut fillets, 1 inch thick
½ teaspoon dried oregano
8 thin lemon slices
2 tablespoons minced fresh parsley

Method
1. Use potatoes of a similar size to ensure consistent cooking.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes with 2 teaspoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange potatoes on rimmed baking sheet, cut side down, in even layer. Roast until cut sides are starting to brown, about 10 minutes.
3. Meanwhile, lay four 12-inch-long pieces of foil on counter. Place one-quarter of tomatoes in center of each piece of foil, then place 1 fillet on each tomato pile. Sprinkle each fillet with 1/8 teaspoon oregano and season with salt and pepper, then top each with 2 lemon slices and 1 teaspoon oil. Pull edges of foil up around fish and tomatoes and crimp to form packet.
4. Place packets on top of potatoes and bake until fish is just cooked through, about 15 minutes. Divide potatoes among 4 bowls. Open 1 packet over each bowl, slide fish and tomatoes onto potatoes, then pour broth (accumulated juices) over top. Sprinkle with parsley and serve.

Notes
WHY THIS RECIPE WORKS

Cooking the fish in a foil packet keeps it moist and creates a flavorful broth seasoned with lemon, oregano, and tomatoes.
Source: Cook’s Country (4 servings)