Martha Stewart Living - - Contents -

Pre­view our new­est book, Martha Ste­wart’s Pres­sure Cooker, and learn to make six de­li­cious dishes in a flash.

This clas­sic usu­ally gets its de­lec­ta­ble, con­cen­trated fla­vor from puréed shrimp shells. In a pres­sure cooker, the shells go in whole and work their magic quickly, so all you have to do is strain them out and drop in the peeled shrimp at the end. But­ter and cream give a satiny fin­ish, and sprigs of wa­ter­cress on top and toasted baguette on the side lend fresh­ness and crunch.


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