this is one of my go-to recipes. as long as I've got frozen shrimp on hand and some arborio rice in the pantry, I can whip this up in under 25 minutes. and the best part about it is that the rice cooks in 7 MINUTES! pressure cooking all the way! if you happen to keep fennel in your fridge feel free to replace the celery with it. you can also add more seafood like mussels or calamari.
1/2 lb. frozen raw shrimp, de-shelled and deveined
1/4 cup olive oil
1/2 cup celery, small diced (or fennel)
1/2 cup onion, small diced
1/2 cup carrot, small diced
4 cloves garlic, minced
2/3 cup piquillo peppers or roasted red peppers, sliced
1 1/2 cups arborio or bomba rice
2/3 cups white wine
2 1/2 cups chicken stock
1/3 cup frozen peas
1/2 tbsp. paprika
1/2 tbsp. thyme
tiny pinch of saffron (optional)
S+P to taste
grated lemon zest
Defrost frozen shrimp in a bowl of cool water. Strain, deshell, devein and pat dry. Set aside.
Heat stovetop pressure cooker to medium heat and add oil.
Add mirepoix and peppers and sauté until fragrant and translucent.
Stir in rice and cook for 2 minutes until shiny and a little dry.
Deglaze with wine and add stock. Bring to a boil.
Cover and allow the pressure cooker to come to full pressure. Turn down the heat to low, start timer, and cook for 7 minutes.
In a separate pan, heat oil or garlic butter and sauté shrimp until just cooked.
Fold in shrimp, frozen peas, paprika, thyme, and saffron.
Season with S+P, grated lemon zest and fresh herbs of your choice. Bonus if you have parm to shave on top!