Crispy Shrimp With Lemony, Brothy Beans & Greens in a Multi-Cooker by Asha Loupy - Recipe Print View

Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. Add 4 tablespoons of olive oil to the pot and allow to heat for another minute. Add the leeks, shallots, and garlic, and sauté until they start to soften, about 3 minutes. Add the sliced lemon, thyme, bay leaves, 1 tablespoon of salt, fennel seeds, and red pepper flakes and continue to cook for another minute. Add the drained, soaked beans and vegetable stock or water. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set the time for 8 to 14 minutes, depending on the size and age of your beans, and press START/STOP to begin. When the pressure cooking is complete, let the unit naturally release the pressure, leaving it sealed and on KEEP WARM for 10 minutes. Move the pressure release valve to the VENT position, releasing any excess pressure. Carefully remove the lid when the unit has finished releasing the pressure. While the beans are cooking, prepare the shrimp. Place the shrimp in a medium bowl and add the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, cornstarch, and Old Bay seasoning. Toss to coat the shrimp in the oil and spice mixture. Refrigerate until ready to cook. Add the spinach to the pot and gently fold into the beans. Place the Deluxe Reversible Rack in the broiler position in the pot. If you’re using baby spinach, skip this step and stir one minute before serving, allowing the residual heat of the beans to cook the spinach. Arrange the seasoned shrimp on the rack in a single layer. Close the crisping lid. Select BROIL and set time to 6 minutes. Select START/STOP to begin, flipping the shrimp halfway through cooking. To serve, remove the shrimp and the Deluxe Reversible Rack from the unit. Gently stir the beans and greens, and then ladle into individual bowls. Arrange 4 or 5 shrimp on top of each portion. Finish with a drizzle of good extra-virgin olive oil, a pinch of red pepper flakes, and a sprinkle of flaky salt.