If this dish looks kind of familiar it is because it is based on The Great Big Pressure Cooker Book Shrimp Risotto. Why make it again? A practice I almost never do…
Because the last product I needed to review for President’s Choice 2017 Summer Insiders Collection is their PC Bacon Flavour Tomato Clam Cocktail. The one time I tried a Caesar it was on the boat cruise after my high school graduation and was a traumatic experience. Not the cruise, the drink. The idea of drinking clam juice (and tomato juice) freaked me out so much, I could never try it again. Now add “pork fat?” No. Just NO!!!
“Smoky bacon flavour hits all the right notes to complement rich, slightly sweet tomato juice. Use this as a base for mixed drinks and Caesars, finishing it off with a celery stalk and lime wheel.”
That said, I thought to myself, hey, I do not have to drink it. I can cook with it! (Breathing a heavy sigh of relief…) I love all those flavours in food so why not make that awesome shrimp risotto with it? It already had the clam juice in the drink (shudder) so let’s go for it!
This is a simplified version too. You will need 4 cups of PC Bacon Flavour Tomato Clam Cocktail (half the bottle), 2 tbsp butter, 1 chopped onion, 1 tbsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 1/2 cup arborio rice and 1 cup of raw deveined shrimp. You will also need some freshly grated Parmesan at the end.
Melt the butter in your pressure cooker on the sauté setting. Once melted add onions and sauté stirring regularly until translucent. Then add the seasonings and stir until fragrant, just a minute or so.
Add the rice and stir for a minute.
Add the PC Bacon Flavour Tomato Clam Cocktail and stir a little longer.
Cancel the sauté setting and lock the lid onto the pot. Select the rice button for 10 minutes (or you can just select high pressure for 10 minutes).
After 10 minutes quick release and remove the lid. I know it looks soup-y but it is super hot at the moment. It does thicken.
Add the chopped shrimp. Stir into the rice, put the lid back on for a minute or so to let the shrimp cook. Serve and add some freshly grated Parmesan.
Wow! I did not know that the original recipe could get even more delicious. Even without the roasted red peppers, clam juice, white wine… It was so complex and flavourful, I could not stop eating it.
All the flavour of this dish pretty much came from PC Bacon Flavour Tomato Clam Cocktail and I can tell you, the flavour is fascinating. Rich, earthy, seafood-y too, deep and smoky from the pork… Unbelievably delicious. Wow.
I did not stop here though! Next post will be another product test before I give my final review. Wait until you see what I did with the leftovers!
Leave a Reply