lilbopeep
🌹 Still trying to get it right.
Peep's Instant Pot Shrimp Scampi Paella
Makes ≈ 4 - 6 Servings
2 lb. frozen raw shrimp (31 - 40 count), peeled and deveined
1 cup Jasmine Rice
1/4 cup butter (half stick)
1/4 cup chopped fresh Parsley
1 tsp. sea salt
1/4 tsp. ground black pepper
1 pinch crushed red pepper or to taste
1 medium lemon, juiced
1 pinch saffron
1 1/2 cups water or chicken broth
4 cloves garlic minced or pressed
Add all ingredients to inner pot, add shrimp last it MUST be on the top.
Lock lid and set valve to sealing.
Select Manual, high pressure, adjust (+\-) to 5 minutes.
(Took 25 minutes to come to pressure)
When cook cycle is finished use QR (quick release).
When pin drops remove lid.
Gently stir.
Place scampi on platter and garnish with chopped fresh parsley, fresh grated cheese (Parmesan and Romano) and squeeze of lemon juice.
Makes ≈ 4 - 6 Servings
2 lb. frozen raw shrimp (31 - 40 count), peeled and deveined
1 cup Jasmine Rice
1/4 cup butter (half stick)
1/4 cup chopped fresh Parsley
1 tsp. sea salt
1/4 tsp. ground black pepper
1 pinch crushed red pepper or to taste
1 medium lemon, juiced
1 pinch saffron
1 1/2 cups water or chicken broth
4 cloves garlic minced or pressed
Add all ingredients to inner pot, add shrimp last it MUST be on the top.
Lock lid and set valve to sealing.
Select Manual, high pressure, adjust (+\-) to 5 minutes.
(Took 25 minutes to come to pressure)
When cook cycle is finished use QR (quick release).
When pin drops remove lid.
Gently stir.
Place scampi on platter and garnish with chopped fresh parsley, fresh grated cheese (Parmesan and Romano) and squeeze of lemon juice.
Last edited:
