Shrimp Boil in Beer with Remoulade Sauce Pressure Cooker Recipe

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Recipe Category: Fish

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Shrimp Boil In Beer With Remoulade Sauce Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 6- to 8-quart – Time: 3 minutes at HIGH pressure

OUR OWN REMOULADE SAUCE

  • ½ cup Creole or other whole-grain mustard
  • ½ cup Champagne vinegar or rice wine vinegar
  • 2 teaspoons sweet paprika
  • 1/8 teaspoon cayenne pepper, or to taste
  • few pinches sea salt.
  • 1¼ cups light olive oil
  • ¾ cup chopped green onions (white and part of green)
  • ¾ cup finely chopped celery
  • ½ cup finely chopped fresh flatleaf parsley

SHRIMP

  • 2 (12-ounce) bottles beer, at room temperature
  • 1 cup water
  • 1 bay leaf
  • 1 lemon, sliced, and 1 lemon, cut into thick wedges, for serving
  • 2 pounds large (21-30) or extra-large prawns (16-20 count), unpeeled

Method

  1. In a medium bowl or 1-quart batter bowl (our favorite since it has a handle and its own lid), whisk the mustard, vinegar, paprika, cayenne, and salt together
  2. Drizzle in the oil, whisking constantly to make a smooth thick sauce
  3. You can also make this in the food processor like mayonnaise
  4. Stir in the green onions, celery, and parsley
  5. Cover and refrigerate for at least 4 hours to allow the flavor to develop or overnight
  6. Taste for seasoning before serving

Makes about 3 cups

  1. Place the beer, water, bay leaf, and lemon slices in a 6-to 8-quart pressure cooker
  2. Bring to a boil and let boil 1 minute
  3. Add the shrimp
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 3 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Quick Release method
  10. Be careful of the steam as you remove the lid
  11. The shrimp should be pink
  12. Drain in a colander and cool with running water
  13. Place the shrimp in a large serving bowl or platter with the sauce on the side or refrigerate until ready to serve
  14. Serve warm or chilled, peeling as you eat
  15. If using for another recipe calling for cooked shrimp, you can peel and store in the refrigerator up to a day

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