Yield: 6 Servings
|\N \N||-Sue Woodward|
|⅓ cup||Olive oil|
|3 slices||Bacon; cut into 1/2\" pieces|
|2 larges||Onions; sliced|
|3 cloves||Garlic; crushed|
|1 cup||Celery; 1/2\" slices|
|2 \N||Carrots; cut into 1/4\" slice|
|⅓ cup||Parsley; chopped|
|1 cup||Bottled clam juice|
|2 tablespoons||Lemon juice|
|1 cup||Canned crushed tomatoes|
|¼ cup||Jalapeno salsa|
|1 tablespoon||Brown sugar|
|½ teaspoon||Crushed red pepper flakes|
|½ teaspoon||Cayenne pepper|
|1 teaspoon||Dried thyme|
|2 \N||Bay leaves|
|1 pounds||Mushrooms; stems trimmed and caps thinly sliced|
|1 large||Green bell pepper; thinly sliced lengthwise|
|1 cup||Pimiento stuffed green olives|
|1 pounds||Bay scallops|
|1 pounds||Shrimp; peeled & deveined|
|3 tablespoons||Butter; softened|
|2 teaspoons||Potato starch or flour|
PRESSURE COOKER COOKBOOK
In pressure cooker, heat oil. Add bacon, onions, and garlic and saute in hot oil 2 mins. Add celery, carrots, and parsley. Cook 1 minute. Stir in clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid.
Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid.
Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mixture. Stir well. Secure lid. Over high heat, develop steam to med.
pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure as quickly as possible accdg. to manufacturer's directions. Remove lid.
Gently stir seafood mixture. Discard bay leaves. Combine butter and potato starch, blending to paste consistency. Add 1 tbsp at a time to seafood mixture, stirring to blend, and cook over med. heat 1 min.
Author - Toula Patsalis
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998