Shrimp with Tomatoes and Warm Spices

By: Mediterranean Instant Pot Cookbook by America's Test Kitchen

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.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, can whole peeled tomatoes, coarsely chopped fresh parsley, contributed, cook 50 min, easy, extra-virgin olive oil, garlic cloves, grated lemon zest, ground ginger, instant pot recipe, instant pot shrimp and rice, instant pot shrimp recipe, large shrimp, main course, Mediterranean Instant Pot Cookbook by America's Test Kitchen, modern, pepper, pitted brine-cured green or black olives, prep 10 min, pressure cook, pressure cooker recipes, ras el hanout, red or green bell pepper, sauté, scallions, shrimp, shrimp recipe, small onion, table salt

Prep Time

10 min

Cook Time

50 min

Servings

4 servings

Ingredients

1 lb large shrimp
2 tbsp extra-virgin olive oil
5 garlic cloves
1 tsp grated lemon zest
1/2 tsp table salt
1/8 tsp pepper
1 red or green bell pepper
1 small onion
1 tbsp ras el hanout
1/2 tsp ground ginger
1 can whole peeled tomatoes
1/4 cup pitted brine-cured green or black olives
2 tbsp coarsely chopped fresh parsley
2 scallions

Instructions

Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 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 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.
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.
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.

Notes