Shrimp with Tomatoes and Warm Spices

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

Shrimp with Tomatoes and Warm Spices
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*Pressure Cook and Manual buttons are interchangeable"]
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon 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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.