Langsung ke konten utama

INSTANT POT SHRIMP BOIL


INSTANT POT SHRIMP BOIL

INGREDIENTS:

1 1/2 pounds of baby red potatoes
1 (12.8 ounce) bag of smoked andouille sausage, thinly sliced
1/2 medium sweet onion, chopped
4 teaspoons Old Bay seasoning, divided
1 tablespoon hot sauce
3 ears of corn, cut in half
1 (16 ounces) pilsner or light beer
1 1/2 pounds medium shrimp in the sink
1/4 cup unsalted butter
3 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
1 lemon, cut into slices

DIRECTIONS:

  1. Place potatoes, sausages, onions, 3 teaspoons of Old Bay seasoning and hot sauce in a 6-liter Instant Pot. Stir until well mixed. Top with corn and beer.
  2. Select manual setting; adjust the pressure to high and set the time to 5 minutes. At the end of cooking, relieve pressure quickly in accordance with the manufacturer's instructions.
  3. Add the shrimp. Select manual setting; adjust the pressure to high and set the time to 1 minute. At the end of cooking, relieve pressure quickly in accordance with the manufacturer's instructions.
  4. Melt the butter in a small skillet over medium heat. Add the garlic and the remaining 1 teaspoon of Old Bay seasoning until fragrant, about 1-2 minutes.
  5. Serve the shrimp mixture immediately, sprinkled with a mixture of oil, garnished with parsley and lemon if desired.

NOTES:

If you don't have an Instant Pot, you can try any of these recipes: a version with a leaf tray, a version with foil, or even this summer version of a kabob!

This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Cheesy Taco Pasta

Cheesy Taco Pasta Ingredients Report this ad Large shell pasta 1/2 lb 1 pound ground beef 2 tablespoons taco seasonings (or 1 packet) 3/4 cup water 1 cup salsa 1 cup grated cheddar cheese USA Common - Metric Instructions Note: press the time in the instructions to start the kitchen timer during cooking. Prepare the cleaned paste according to the instructions on the box and drain the water. Add the minced meat to the pan and sauté well. Drain the fat. Add taco seasoning and 3/4 cup of water, stir and cook until the water disappears. Add the pasta back to the pan with salsa and cheese. Shuffle to combine. Serve immediately, preferably with crispy tortilla chips (optional) on top. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya

French Dip Squares

French Dip Squares Turns out you needn't bother with extravagant fixings to make the best party hors d'oeuvre ever. These simple french plunge squares are stacked with complex flavors (thanks caramelized onions!) AND there's sufficient to take care of an eager group. The ideal alternate way to a French plunge sandwich, we'll be making these again and again.  Made it? Tell us how it went in the remark area beneath! INGREDIENTS Cooking spray 4 tbsp. butter, divided 2 (8-oz.) tubes refrigerated crescent rolls 2 medium onions, thinly sliced Kosher salt 4 sprigs fresh thyme, divided Freshly ground black pepper 1/2 lb. deli roast beef, patted dry 1/4 c. whole-grain mustard 9 slices provolone 1 clove garlic, minced 1 tbsp. freshly chopped parsley 1 c. low-sodium beef broth 1 tbsp. Worcestershire sauce DIRECTIONS Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together s...
Posting Komentar
Baca selengkapnya