Instant Pot Shrimp with Tomatoes and Warm Spices
By Lawman JohnsonPublished on May 18, 2022
Time
1 hour 15 minutes
Yield
Serves 4
Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling5 garlic cloves, minced, divided1 teaspoon grated lemon zest ½ teaspoon table salt, divided⅛ teaspoon pepper 1 red or green bell pepper, stemmed, seeded, and chopped1 small onion, chopped 1 tablespoon ras el hanout ½ teaspoon ground ginger 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse¼ cup pitted brine-cured green or black olives, chopped coarse2 tablespoons coarsely chopped fresh parsley 2 scallions, sliced thin on bias
Before You Begin
Do not substitute larger shrimp here; they will not cook through in time. Serve over rice or couscous. You can find ras el hanout in the spice aisle of most well-stocked supermarkets.
Instructions
- Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, ¼ teaspoon salt, and pepper; refrigerate until ready to use.
- Using highest sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining ¼ teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.
Time
1 hour 15 minutesYield
Serves 4Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined
2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
5 garlic cloves, minced, divided
1 teaspoon grated lemon zest
½ teaspoon table salt, divided
⅛ teaspoon pepper
1 red or green bell pepper, stemmed, seeded, and chopped
1 small onion, chopped
1 tablespoon ras el hanout
½ teaspoon ground ginger
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
¼ cup pitted brine-cured green or black olives, chopped coarse
2 tablespoons coarsely chopped fresh parsley
2 scallions, sliced thin on bias
Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined
2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
5 garlic cloves, minced, divided
1 teaspoon grated lemon zest
½ teaspoon table salt, divided
⅛ teaspoon pepper
1 red or green bell pepper, stemmed, seeded, and chopped
1 small onion, chopped
1 tablespoon ras el hanout
½ teaspoon ground ginger
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
¼ cup pitted brine-cured green or black olives, chopped coarse
2 tablespoons coarsely chopped fresh parsley
2 scallions, sliced thin on bias
Ingredients
1 pound large shrimp (26 to 30 per pound), peeled and deveined
2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
5 garlic cloves, minced, divided
1 teaspoon grated lemon zest
½ teaspoon table salt, divided
⅛ teaspoon pepper
1 red or green bell pepper, stemmed, seeded, and chopped
1 small onion, chopped
1 tablespoon ras el hanout
½ teaspoon ground ginger
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
¼ cup pitted brine-cured green or black olives, chopped coarse
2 tablespoons coarsely chopped fresh parsley
2 scallions, sliced thin on bias
Why This Recipe Works
Succulent shrimp swimming in roasty peppers and tomatoes and flavored by the potent warm spice blend ras el hanout is our idea of elevated comfort food. Cooked under pressure, the vegetables softened and their flavor intensified. The shrimp gently cooked in the residual heat of the cooked tomato mixture. Olives provided tangy saltiness, and scallions and a drizzle of extra-virgin olive oil provided a fresh, rich finish.
Before You Begin
Do not substitute larger shrimp here; they will not cook through in time. Serve over rice or couscous. You can find ras el hanout in the spice aisle of most well-stocked supermarkets.
Instructions
- Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, ¼ teaspoon salt, and pepper; refrigerate until ready to use.
- Using highest sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining ¼ teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments