seafood stock | Camellia Brand https://www.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Sun, 06 Dec 2020 00:37:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png seafood stock | Camellia Brand https://www.camelliabrand.com 32 32 Quick & Easy Pressure Cooker Creole White Beans with Shrimp https://www.camelliabrand.com/recipes/quick-easy-pressure-cooker-creole-white-beans-with-shrimp/ https://www.camelliabrand.com/recipes/quick-easy-pressure-cooker-creole-white-beans-with-shrimp/#respond Mon, 21 Apr 2014 18:37:42 +0000 http://www.camelliabrand.com/?post_type=recipes&p=21557 Ingredients:  medium , diced  of , finely chopped  rib of , diced  small , diced  sprigs of , chopped  vegetable read more ...

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Ingredients:

  • 1 pound Camellia Brand Great Northern Beans
  • 2 medium onions, diced
  • 1 clove of garlic, finely chopped
  • 1 rib of celery, diced
  • 1 small green pepper, diced
  • 4 sprigs of parsley, chopped
  • 2 bay leaves
  • 2 cups seafood stock
  • Water
  • 3 tablespoons vegetable or canola oil
  • Creole seasoning to taste
  • 1 pound peeled medium Gulf shrimp
  • Hot cooked rice
  • French bread
  • Hot sauce

Directions:

  1. Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
  2. If using an electric pressure cooker, heat oil in a large heavy pot for this step. If using a stovetop pressure cooker, heat directly in the pressure cooker (use the pressure cooker uncovered). Add onions, and season with Cajun seasoning.
  3. Reduce heat to medium and cook, stirring frequently until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 5 minutes; add celery and bell pepper and cook until translucent, about 5 minutes.
  4. If using an electric pressure cooker, transfer the mixture from the pot into the pressure cooker. If using a stovetop pressure cooker, place it directly on the stove.
  5. Drain water off soaked beans and add beans to pressure cooker. Add seafood stock and enough water to just cover beans. Add parsley and bay leaves.
  6. Lock the lid on the pressure cooker. If working with an electric cooker, set it to high pressure according to manufacturer’s instructions, and cook for 15 minutes.
  7. If working with a stovetop pressure cooker, turn heat to high and put the nozzle cover atop nozzle. When cooker comes to full pressure (nozzle cover will begin to rattle), reduce heat to low and set a timer for 15 minutes.
  8. If using an electric pressure cooker, follow manufacturer’s instructions for allowing pressure to dissipate. For a stovetop pressure cooker, allow cooker to stand off of the heat for 5 minutes, then carefully dissipate the steam manually, using long tongs to gently release the pressure away from you.
  9. When pressure has dissipated, stir in shrimp, submerging fully in the hot bean mixture. Re-cover, and let stand until shrimp are fully pink, about 10 minutes.
  10. Serve beans over hot cooked rice, with French bread and hot sauce to taste.
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