Pressure Cooker Shrimp Biryani

Pressure Cooker Shrimp Biryani

Compared to my last post, this pressure cooker biryani is an even faster version of this full-flavored Indian dish- very tasty but possibly a little less authentic.

There are a couple points to note in order for this dish to be a success. It is very important to use the largest shrimp available to prevent over-cooking. Secondly, when adding the water to the pot, it must be boiling in order for the rice to cook in the allotted time frame.

This recipe was adapted from The Complete Indian Instant Pot Cookbook by Chandra Ram via The New York Times, contributed by Melissa Clark. I increased the amount of garlic, omitted the curry leaves, and used a stove-top pressure cooker instead of an Instant Pot. Nice.

Yield: Serves 6

  • 2 cups Basmati rice
  • 2 teaspoons vegetable oil
  • 1 yellow onion, chopped
  • 1 Serrano chile, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic (I used 4 large cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon Chile powder, preferably Kashmiri (I used Ancho)
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 10 fresh curry leaves, torn into pieces, optional (if available)(can substitute curry powder, to taste)
  • 1 ½ cups boiling water
  • 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
  • ½ cup chopped fresh cilantro
  1. Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
  2. Heat oil in the pot of a pressure cooker (set to the sauté function set on high in an electric pot), until oil is shimmering.
  3. Add onion; cook for about 4 minutes, until softened.
  4. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
  5. Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
  6. Stir in soaked rice, shrimp and tomatoes (with juice).
  7. Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure (on my pot, I rotate the release valve 90 degrees), stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and the lid; let it sit for 5 minutes.
  8. Give rice another stir, then taste and add more salt, if needed.
  9. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.

One-Pan Shrimp Scampi with Orzo

This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.

  • 1 pound large shrimp, peeled and deveined, patted dry
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Kosher salt and freshly ground black pepper
  • 4 garlic cloves, minced, divided
  • 2 tablespoons unsalted butter
  • 1 cup orzo
  • cup dry white wine
  • 2 cups boiling water, seafood stock, or chicken stock
  • 3 tablespoons finely chopped parsley
  1. In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
  2. To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
  3. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
  4. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
  5. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
  6. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
  7. Remove from heat and let sit, covered, 2 minutes.
  8. Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

Greek Shrimp, Farro & Greens with Feta

Shrimp & Grits with Mustard Seed Chowchow

Charleston, South Carolina is a very special place for me. As a tribute, I make a lot of Southern food. 🙂 I also make shrimp and grits as part of our traditional Easter celebration.

We were lucky enough to travel back to Charleston recently and we brought home a couple of different types of grits. The fresh from South Carolina grits really made this dish extra special. I also baked the grits for the first time and the results were amazing. I used a blend of stone ground white and yellow grits for this dish, but, I also have special pink “unicorn grits” from Millers All Day which I’ll be sure to share with you in another dish.

This dish is from a Food and Wine “staff-favorite” recipe, contributed by Isaac Toups of Toups South in New Orleans. It was absolutely incredible. (We need to go to his restaurant!)  It may be quite difficult to try a new version next year. I served it with roasted asparagus. Lovely.

  1. Preheat oven to 200°F, preferably on convection.
  2. Toss together shrimp and Cajun seasoning in a medium bowl. Cover; refrigerate until ready to use.
  3. Place milk and 1/4 cup butter in a medium ovenproof saucepan. Bring to a vigorous simmer over medium, stirring occasionally.
  4. Gradually add grits, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens slightly and grits are evenly suspended in milk, about 6 minutes.
  5. Cover saucepan; transfer to preheated oven. Bake until grits are tender, 1 hour to 1 hour and 30 minutes. Remove from oven; stir in 2 teaspoons salt and remaining 1/4 cup butter. Cover to keep warm until ready to use. (I put the pot in a warming oven.)
  6. While the grits are in the oven, stir together vinegar, 3/4 cup water, sugar, and remaining 1 1/4 teaspoons salt in a saucepan; bring to a boil over high.
  7. Stir in mustard seeds. Reduce heat to medium-low; simmer, stirring occasionally, until seeds are tender, about 35 minutes.
  8. Add tomato and bell pepper; cook, stirring occasionally, until vegetables are tender and mixture has thickened, 14 to 16 minutes. Remove from heat.
  9. Remove shrimp from refrigerator. Heat oil in a large cast-iron skillet over high until smoking.
  10. Add shrimp to skillet in a single layer; cook until opaque and lightly charred, about 1 minute and 30 seconds per side.
  11. To serve, divide grits among 4 bowls. Top evenly with shrimp and chowchow; sprinkle with sliced scallion.

Note: The chowchow can be made up to a week in advance.

Roasted Shrimp with Salsa Calabrese

Did I mention that I met Bobby Flay this summer? It’s true! It was fun but really not that exciting. 😉 He came to our mall for the 10th anniversary of his first “Bobby’s Burger Palace” restaurant. I stood outside in a huge line in 90+ degree heat with my kids and friends for the opportunity to meet him. I think that I waited so long to share this news because the photo of me with Mr. Flay is terrible. I was also too shy to ask him to write to “the brook cook” in my new Bobby Flay cookbook. Ugh. Overall, we all had good time, I bought a great cookbook, and we got free milkshakes. 🙂

Now seems like the time to share this dish because it’s from his “Fit” cookbook, healthy and tasty. Perfect for the season of resolutions and dietary changes.

The recipe is adapted from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay with Stephanie Banyas and Sally Jackson. I used graffiti eggplant instead of Japanese, grape tomatoes instead of plum, and increased the garlic. I made the dish a little more caloric by serving it over brown Basmati rice. Cauliflower rice would also be a nice option- or without rice as in the original recipe.

Yield: Serves 4

  • 2 graffiti eggplants or 4 Japanese eggplants, about 1 pound, peeled and cut into 1/2-inch dice
  • 12 grape tomatoes or 2 seeded plum tomatoes, diced
  • 1 red bell pepper, seeded and diced
  • 1 small red onion, diced
  • 8 garlic cloves, chopped
  • 1/4 tsp to 1/2 tsp red pepper flakes, to taste, preferably Calabrian
  • 5 T olive oil
  • Kosher salt and freshly ground black pepper
  • 2 T red wine vinegar
  • 1/4 cup fresh basil, chopped, plus whole leaves for garnish
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 pound large shrimp, peeled and deveined (I used 21-25 count)
  • 1 tsp ground fennel
  • brown Basmati rice or cauliflower rice, for serving, optional
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, combine the eggplant, tomatoes, bell pepper, onion, garlic, red pepper flakes, and 3 tablespoons of the oil, season with salt and pepper, and toss to coat.
  3. Spread the vegetables on a large, parchment paper-lined, rimmed baking sheet. Roast, stirring a few times, until soft and lightly golden brown, about 45 minutes. Remove from the oven and let cool for 10 minutes.
  4. Transfer the vegetables to a food processor and purée until almost smooth. Add the vinegar and 1/4 cup of water, and continue processing until smooth.
  5. Add the basil and the parsley and pulse a few times to incorporate while still leaving flecks of herbs. Season with salt and pepper, to taste, and transfer to a bowl.
  6. In a large bowl, toss the shrimp with the remaining 2 tablespoons of oil and the fennel and season with salt and pepper.
  7. Spread the shrimp in an even layer on a large, parchment paper-lined, rimmed baking sheet. Roast, turning once, until pink and firm and just cooked through, about 8 minutes.
  8. To serve, spoon sauce over prepared rice, if desired, or in the bottom of a shallow bowl. Top with about 5 shrimp and garnish with whole basil leaves.

Note: The vegetable sauce can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.

Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

  • 4 vine-ripened tomatoes (1 1/4 pounds), quartered
  • 4 chipotle chiles in adobo sauce, with sauce
  • Kosher salt and freshly ground black pepper
  • 4 T olive oil, divided
  • 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
  • 4 T lime juice, divided
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup fresh cilantro, plus more to serve
  • 8 to 10 6-inch corn tortillas, warmed
  • diced or sliced avocado, sour cream, and lime wedges, for serving
  1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
  2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
  3. Repeat with the remaining shrimp, adding them to the bowl.
  4. Toss shrimp with 2 T of the lime juice. Set aside.
  5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
  6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
  7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
  8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
  9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
  10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
  11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.

Fresh Corn Grits with Shrimp & Roasted Pecan Butter

Another Easter weekend food tradition in our family is to eat shrimp and grits as a celebration of one of our favorite places- Charleston, South Carolina. The spring sunshine reminds me of how lovely it is there. It is a particularly special place for us because it’s where my husband and I met. ❤ Charleston is also an incredible food city.

I really like the story behind this amazing version. Apparently, it was created on Top Chef season 5 by Jeff McInnis, owner of Miami’s Yardbird restaurant. He was challenged to create a shrimp and grits dish without using grits. He made fresh corn “grits” using fresh corn, but, the best part was that he incorporated pecan butter in the grits because of a memory of eating fresh nut butter from his grandmother’s pecan tree. The fresh nut butter put this dish over the top. Delicious. I wish that I had the imagination to dream up a dish like this one.

This was my husband’s favorite shrimp and grits (thus far), and I’ve made quite a few versions. I pointed out that it may be because this dish didn’t actually have grits. 🙂 This recipe was adapted from Food and Wine, contributed by Jeff McInnis. I increased the amount of fresh corn in the grits and slightly increased the amount of prosciutto. Next time, I may reduce the amount of lager. I may increase the amount of grits as well- we wanted more!

Yield: Serves 4

For the Roasted Pecan Butter:

  • 1 cup raw pecans
  • 1/2 tsp canola oil
  • coarse salt, to taste

For the Grits:

  • 6 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
  • 1/4 cup milk, plus more for stirring/serving, as desired
  • coarse salt and freshly ground black pepper
  • roasted pecan butter (about 1/4 cup), directions below

For the Shrimp Sauté:

  • 6 tablespoons unsalted butter
  • 3 to 4 ounces thinly sliced country ham or prosciutto, cut into strips
  • 1/2 large sweet onion, thinly sliced
  • 6 ounces sugar snap peas, trimmed
  • 1 cup fresh corn kernels (from 2 ears)
  • coarse salt and freshly ground black pepper
  • 1 pound shelled and deveined large shrimp
  • 1/2 cup to 1 cup lager, to taste (I used 1 cup but may reduce it next time)
  • lemon wedges, for serving, optional

Make the Roasted Pecan Butter:

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Roast the pecans about 5 minutes, or until lightly browned and fragrant.
  3. Process toasted pecans in a mini food processor with canola oil until smooth, about 2 minutes.
  4. Season with salt to taste.

Make the Grits:

  1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes.
  2. Season with salt and pepper and fold in the pecan butter; keep warm.

Make the Shrimp Sauté:

  1. In a large, deep skillet, melt 4 tablespoons of the butter.
  2. Add the prosciutto and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
  3. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes.
  4. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes.
  5. Add the lager and bring to a boil.
  6. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
  7. Swirl in the remaining 2 tablespoons of butter.

To Serve:

  1. Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm.
  2. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
  3. Serve with lemon wedges, as desired.

One Year Ago: Seared Scallops & Cauliflower Grits

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Shrimp with Fresh Corn Grits

Four Years Ago: Shrimp & Grits with Tomatoes

Five Years Ago: Hominy Grill’s Shrimp & Grits

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