- 2 tablespoons olive oil
- 1 ½ pounds shrimp large and de-shelled
- 1 cup onion minced
- 2 tablespoons parsley minced
- 4 cloves garlic minced
- 2 teaspoons paprika
- ¼ cup white wine dry
- ½ cup fish stock or clam juice
- 1 cup tomato sauce
- Pinch sugar
- Pinch saffron
- 1 teaspoon hot red pepper crushed
- 1 bay leaf
- ¼ teaspoon thyme
- salt to taste
- ground pepper to taste
- Heat the olive oil and quickly sauté the shrimp over high heat 1 minute. Remove the shrimp to a platter.
- Add the onion (add a little more oil if necessary). Slowly sauté until wilted. Stir in the parsley garlic, paprika, and the wine, bring to a boil and reduce the wine by about half.
- Add the fish stock, tomato sauce, sugar, saffron, hot red pepper, bay leaf, thyme, salt and pepper.
- Close and lock. Bring to pressure. Cook for 4 minutes at high pressure (or for 7 minutes at low pressure). Release pressure and remove lid. If sauce is too thin, boil it down a little.
- Add the shrimp, close the lid and bring to pressure, cook an additional 1–2 min. Release pressure.
- Discard the bay leaf. Serve over rice.