shrimp with tomatoes and warm spices

3 steps

Cook:1h 40min

Updated at: Sun, 03 Mar 2024 15:37:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories245.3 kcal (12%)

Total Fat9.1 g (13%)

Carbs15.1 g (6%)

Sugars7.3 g (8%)

Protein25.5 g (51%)

Sodium808.8 mg (40%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundshrimp

large, 26 to 30 per pound, peeled and deveined

2 tablespoonsextra-virgin olive oil

divided, plus extra for drizzling 2 scallions, sliced thin on bias

5garlic cloves

minced, divided

1 teaspoonlemon zest

grated

½ teaspoontable salt

⅛ teaspoonpepper

1red bell pepper

1onion

1 tablespoonras el hanout

½ teaspoonground ginger

1 x 28 ouncewhole peeled tomatoes

can, drained with juice reserved

¼ cuppitted green olives

brine, cured, or black, chopped coarse

2 tablespoonsfresh parsley

coarsely chopped

2scallions

sliced thin on bias

Instructions

Step 1

1 Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, ¼ teaspoon salt, and pepper; refrigerate until ready to use.

Step 2

2. Using highest sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining ¼ 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.

Step 3

Lock lid in place and close pressure release valve. Select high 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.