Shrimp with Tomatoes and Warm Spices
By :Mediterranean Instant Pot Cookbook by America's Test Kitchen
instant pot recipe, instant pot shrimp and rice, instant pot dinner, shrimp recipe
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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. 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.
instant pot recipe, instant pot shrimp and rice, instant pot dinner, shrimp recipe
Votes: 2
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 lb large shrimp peeled and deveined, 26 to 30 per pound
  • 2 tbsp extra-virgin olive oil divided, plus extra for drizzling
  • 5 garlic cloves minced, divided
  • 1 tsp grated lemon zest
  • 1/2 tsp table salt divided
  • 1/8 tsp pepper
  • 1 red or green bell pepper stemmed, seeded, and chopped
  • 1 small onion chopped
  • 1 tbsp ras el hanout
  • 1/2 tsp ground ginger
  • 1 can whole peeled tomatoes drained with juice reserved, chopped coarse (28 ounces)
  • 1/4 cup pitted brine-cured green or black olives chopped coarse
  • 2 tbsp coarsely chopped fresh parsley
  • 2 scallions sliced thin on bias
Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 lb large shrimp peeled and deveined, 26 to 30 per pound
  • 2 tbsp extra-virgin olive oil divided, plus extra for drizzling
  • 5 garlic cloves minced, divided
  • 1 tsp grated lemon zest
  • 1/2 tsp table salt divided
  • 1/8 tsp pepper
  • 1 red or green bell pepper stemmed, seeded, and chopped
  • 1 small onion chopped
  • 1 tbsp ras el hanout
  • 1/2 tsp ground ginger
  • 1 can whole peeled tomatoes drained with juice reserved, chopped coarse (28 ounces)
  • 1/4 cup pitted brine-cured green or black olives chopped coarse
  • 2 tbsp coarsely chopped fresh parsley
  • 2 scallions sliced thin on bias
instant pot recipe, instant pot shrimp and rice, instant pot dinner, shrimp recipe
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and pepper; refrigerate until ready to use.
  2. Using highest Sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining 1/4 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.
  3. Lock lid in place and close pressure release valve. Select 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.
  4. 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.
Recipe Notes

*Pressure Cook and Manual buttons are interchangeable

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