Instant Pot Killer Shrimp [Copycat Recipe]

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

5 cloves Fresh Garlic (chopped/diced small)

1 stick Butter (Kerrygold Butter is best)

6 cups Chicken Stock/Broth

1 Tablespoon Dried Rosemary

2 teaspoons Dried Thyme

1 teaspoon Freshly Ground Black Pepper

1 teaspoon Ground Celery Seed

1 teaspoon Fennel Seeds

1 teaspoon Crushed Red Pepper Flakes

16 oz Claim Juice

3 oz Tomato Paste

1 cup Beer (Ale)

1 cup Liquid from Prior Batch (optional)

1 ½ pounds Large Shrimp (tails on)

1 loaf Sourdough Bread

Directions

Add chicken broth, minced garlic, clam juice and tomato paste to Instant Pot and whisk together

Using a mortar and pestle, smash the rosemary, thyme, pepper, celery seed, fennel seed and pepper flakes enough that they remain whole but are broken to more easily release flavor. Alternatively, use a Mini Prep Chopper and pulverize the spices just to break apart.

Mix spices into broth.

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 10 minutes.

When Beep sounds, wait 15 minutes and then release the rest of the pressure.

Open lid and stir in beer (if you have saved one cup from prior batch, add that in now too).

Select Sauté/Browning on your Pressure Cooker and allow broth to come to a low simmer.

Once liquid is simmering, add butter and mix through.

Add shrimp (keep tails on for more flavor) and mix through.

Once the shrimp are no longer transparent, they are ready to serve.

Ladle shrimp and broth into bowls and serve with plenty of sliced crusty bread, for soaking up the delicious broth.

Nutrition

• Calories: 272 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 316 mg
• Sodium: 1126 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 28 g