Instant Pot Shrimp Broth Recipes

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INSTANT POT SHRIMP AND GRITS



Instant Pot Shrimp and Grits image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
1/2 pound andouille sausage, cut into small dice
1 yellow onion, cut into small dice (about 2 cups)
3 cloves garlic, minced
3/4 cup dry white wine
3 cups low-sodium chicken broth
1 cup whole milk
3/4 cup grits
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
1 pound large shrimp, peeled, deveined and tails removed
2 teaspoons Cajun seasoning
3 dashes hot sauce, optional
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
  • Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
  • Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
  • Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
  • Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
  • Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
  • Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
  • Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
  • Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.

INSTANT POT® PEEL-AND-EAT SHRIMP



Instant Pot® Peel-and-Eat Shrimp image

Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

1 cup beer
1 pound large raw shell-on shrimp, frozen
2 tablespoons unsalted butter
1 tablespoon seafood seasoning (such as Old Bay®)
¼ cup chopped fresh parsley
¼ cup cocktail sauce, or to taste

Steps:

  • Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
  • Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g

INSTANT POT® SHRIMP BROTH



Instant Pot® Shrimp Broth image

Don't throw out those shrimp shells! Use them to make a rich broth for that next batch of jambalaya, etouffee, etc.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

4 cups shrimp shells from 2 pounds of shrimp
10 baby carrots
1 onion, halved and root end removed
1 stalk celery, cut into thirds
2 cloves garlic, halved
1 tablespoon distilled white vinegar
1 teaspoon salt
1 teaspoon ground black pepper
5 cups water

Steps:

  • Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 60 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.

Nutrition Facts : Calories 18.6 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 400.7 mg, Sugar 1.7 g

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