Slow Cooker Shrimp in Purgatory

From the NYTimes. "This recipe is inspired by eggs in purgatory (https://cooking.nytimes.com/recipes/1019109-eggs-in-purgatory), a Southern Italian dish in which eggs simmer in a spicy tomato sauce. Shrimp aren’t commonly thought of as slow cooker material, but here, the sauce simmers for several hours, and the quick-cooking shrimp is dropped in just a bit before you want to eat. (You can use frozen shrimp; just thaw them first.) Cooking the sauce on high allows the onion and garlic to tenderize and melt into the sauce. The tomatoes and roasted peppers caramelize slightly as they simmer, so when fully cooked, the sauce should be a shade darker than when you started. The sauce holds well on the warm setting. Serve the shrimp in shallow bowls on its own, or over orzo, couscous or polenta and with crusty bread. Find a skillet version of this dish here (https://cooking.nytimes.com/recipes/1022266-shrimp-in-purgatory)." 

INGREDIENTS

3 tablespoons olive oil
1 yellow or red onion, minced

8 ounces roasted red peppers, drained and chopped (about 1 cup)

2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish

8 garlic cloves, minced
1 teaspoon dried oregano

1⁄2 to 1 teaspoon red-pepper flakes, plus more as needed

1⁄2 teaspoon fennel seeds

1 (14-ounce) can whole or crushed tomatoes

Kosher salt and black pepper

1 to 1 1⁄2 pounds peeled, deveined shrimp

1 tablespoon capers, drained 2 scallions, thinly sliced

1⁄2 cup grated Parmesan, plus more for serving

PREPARATION

In a 6- to 8-quart slow cooker, combine the oil, onion, roasted red peppers, Calabrian chiles, garlic, oregano, red-pepper flakes, fennel seeds and tomatoes. (Crush the tomatoes by hand if using whole.) Season with 1/2 teaspoon salt and several generous grinds of black pepper. Stir well to combine, then cover and cook on high for 5 hours. (The sauce holds well on warm for up to an additional 3 hours.)

Increase the heat to high if it has switched to warm. Stir in the shrimp, capers and scallions. Cover and cook until the shrimp are curled and opaque, 15 to 20 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes and salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.

Pressure Cooker Chipotle-Honey Chicken Tacos

 From NYTimes.

INGREDIENTS

1 1⁄2 pounds boneless, skinless chicken thighs

1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt, plus additional as needed

1⁄2 teaspoon ground cumin

1 (15-ounce) can black beans, rinsed and drained

1 lime, juiced

Warmed tortillas, for serving and Pickled onion, for serving (see Tip) Sliced or cubed avocado, for serving

PREPARATION

Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.

Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.

Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Tip: To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.