Risotto with Lemon and Shrimp
Low Country Boil
| By : |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 12 ounce beer or substitute same amount of water
- 1/2 cup Water
- 1 tbsp garlic minced
- 3 ears corn shucked and cut into thirds
- 1 1/2 lbs red potatoes egg-sized
- 12-16 ounces kielbasa smoked sausage
1 package , cut into 2-inch pieces - 1 tbsp cajun or creole seasoning (optional)
- 2 tbsp Old Bay seasoning , divided
- 1 1/4 lbs Shrimp medium to large
- 1 tbsp lemon juice
- 1/3 cup butter melted
- 1/2 tsp garlic powder
- Additional Old Bay for garnish (optional)
- Cajun seasoning for garnish (optional)
Ingredients
|
Instructions
- Combine beer, water, and garlic in the pot. Stir to combine.
- Add corn, potatoes and sausage. Sprinkle the cajun seasoning (if using) and
1 tbsp of the Old Bay and over the top. - Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the remaining pressure.
- Add shrimp and sprinkle lemon juice and remaining
1 tbsp Old Bay over the top. Replace the lid and make sure the pot is still set to WARM. The residual heat will cook the shrimp. Check for doneness after 5 minutes. - Use a slotted spoon to remove corn, potatoes, sausage and shrimp to a serving platter.
- Mix together butter and garlic powder. Pour butter mixture over the platter or serve on the side for dipping.
- Garnish with additional Old Bay and/or cajun seasoning. Serve warm.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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