Lemon scampi in pressure cooker, a perfect main course or appetizer for festive tables and special occasions. The recipe is very simple, and although I don’t particularly enjoy cleaning fish, this time I wanted to try this delicacy to leave you the recipe. Cooking fish in a pressure cooker is not very simple, because it’s quite delicate and it’s easy to get an unsatisfactory result. However, with some small precautions, this recipe will give you a wonderful result, and the scampi will remain intact even when cooked in the pressure cooker. A delicious appetizer, also perfect for the classic bread-dipping. The sauce, in fact, is enriched with a sort of gremolata, which is added to Milanese ossobuco, made with garlic, lemon zest, and parsley. If you’re curious to try this recipe, let’s go to the kitchen, because the lemon scampi in pressure cooker will be ready in a click!
If you’re interested in other main courses with a pressure cooker, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 154.49 (Kcal)
- Carbohydrates 2.17 (g) of which sugars 0.29 (g)
- Proteins 13.74 (g)
- Fat 8.02 (g) of which saturated 1.27 (g)of which unsaturated 0.48 (g)
- Fibers 0.08 (g)
- Sodium 1,341.61 (mg)
Indicative values for a portion of 106 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.88 lbs scampi
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 0.42 cups dry white wine
- 3 tbsps lemon juice (plus zest)
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Bowl
- Scissors
- Toothpicks
Steps
First, clean the scampi. For this recipe, I left them whole. Cut along the back of the crustacean and, with the help of a toothpick, remove the black interior vein. Then remove the legs and rinse them thoroughly under water.
Drain them and set them aside. Peel the garlic cloves and finely chop them together with the parsley. Then extract the juice from the lemon and the zest. Combine the zest in a bowl with the chopped garlic and parsley, and mix.
Next, sear the scampi in the pot with the oil for a few moments on high flame. Deglaze with the white wine and let the alcohol evaporate. Adjust with salt and pepper, add the lemon juice, and close the pot bringing it to full power. Once it reaches the first ring, lower the flame and cook for 1 minute. If you have a different pressure cooker, place it on the smallest burner and cook on low flame also for 1 minute.
After the cooking time, gradually release the steam and open the pot. Add the previously prepared gremolata and sauté for a few moments on medium flame while stirring.
The scampi in the pressure cooker are ready to be served with some bread for the classic dipping.
Storage and Tips for Lemon Scampi
Lemon scampi can be stored in the refrigerator for 1 or 2 days maximum in a container with a lid.
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FAQ Questions and Answers for Lemon Scampi
Can garlic be substituted?
Yes, you can omit it if you prefer.
Can I use white wine instead of lemon?
Yes, you can replace the lemon juice with dry white wine in the same amount, adding it to the wine already used to deglaze the scampi.
