Shrimp with Tomatoes and Warm Spices

Photo Credit:- Cosori Air Fryers
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.

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

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

Source:- Cosorithis

 


Follow us on Google news for more updates and Recipe News






PLEASE READ THE IMPORTANT DISCLOSURES BELOW.

This content is being provided to you for informational purposes only. The content has been prepared by third parties not affiliated with CWEB Inc, a business. This content and any information contained therein, does not constitute a recommendation by CWEB to buy, sell or hold any security, financial product or instrument referenced in the content. This information neither is, nor should be construed as an offer, or a solicitation of an offer, to buy or sell securities by CWEB Inc. CWEB Inc. does not offer or provide any opinion regarding the nature, potential, value, suitability or profitability of any particular investment or investment strategy, and you shall be fully responsible for any investment decisions you make, and such decisions will be based solely on your evaluation of your financial circumstances, investment objectives, risk tolerance, and liquidity needs.

Unless stated otherwise, the web content provided by the CWEB family of companies is for educational purposes only. The information and tools provided neither are, nor should be construed, as an offer, or a solicitation of an offer, to buy or sell securities by CWEB Inc. or its affiliates. Unless stated otherwise, no information presented constitutes a recommendation by CWEB Inc. or its affiliates to buy, sell or hold any security, financial product or instrument discussed therein or to engage in any specific investment strategy.

Full Disclaimer

>