Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Instant Pot Shrimp Scampi

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Ingredients

1 lb of peeled, deveined and frozen large shrimp (tail on or off is your choice. Just make sure it’s frozen and try to use raw instead of cooked as I find raw frozen shrimp cooks best in the Instant Pot since shrimp cooks so quickly and can get tough if cooked too long! I know I used pre-cooked shrimp in the video because I already had it in my freezer but I highly suggest using FROZEN RAW shrimp for best results)

2 tbsp (1/4 stick) of salted butter

2 shallots, diced

1 tbsp of crushed garlic

1/4 cup of white cooking wine

1/2 cup of chicken broth (I used 1/2 tsp of Chicken Better Than Bouillon + 1/2 cup of water)

Juice of one lemon, freshly squeezed

1/2 tsp of kosher salt

1/2 tsp of ground black pepper

1 tbsp of dried parsley flakes

1 tbsp of Parmesan cheese

A loaf of crusty Italian or French bread, for dipping in the sauce

Directions

Add the butter to your Instant Pot, and select “Sauté” and “Adjust” so it’s on the “More” setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well

Next, add in the wine and deglaze the bottom. Let cook for 1 minute so the alcohol burns off and sauce thickens

Then, add the frozen shrimp and pour the chicken broth and lemon juice over it as well as the salt, pepper and dried parsley flakes and give it a quick stir

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 1 minute (and only 1 minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done and stir in the cheese to thicken (and add more to taste)

Enjoy!

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