Thursday, February 23, 2017

Shrimp Boil: An Instant Pot Story

Prepared ingredients for the recipe on a cutting board

Completed dish in the pressure cooker.
That was easy
I have no earthly idea why I have reached fifty years of age having never heard of a shrimp boil, but it happened. Let me save you the embarrassment in case you're in the same boat I was last week.

The shrimp boil is a staple of social life in the South, particularly on the Gulf coast. The term really refers to the activity rather than a particular set of ingredients or cooking techniques. Descriptions in various places make it sound like the social equivalent of the church spaghetti dinner; an easy way to make massive quantities of food so large groups can eat together and usually raise money.

I've never been a good enough cook to attempt much seafood since it requires such careful attention during the cooking process. Instant Pot to the rescue! I've made this dish four or five times now and the shrimp have come out perfectly every time.

Shrimp Boil Sheumais

Ingredients are listed in quantities per person for a generously fed full-sized gay

1/2 lb raw shrimp in shell, de-veined
1/2 large smoked sausage
1/2 onion roughly cut
1 ear of corn cut in thirds
4 baby potatoes
2 mushrooms
1 12 ounce can of beer
1/2 tablespoon Old Bay
1/2 teaspoon salt
1/2 teaspoon garlic
Red chili flakes to taste

Ready for these complicated instructions? Put everything into the Instant Pot and set it to cook on high pressure for four minutes. When done, release the pressure. Use a slotted spoon to transfer to a serving dish or plates. Put an empty bowl nearby for the shrimp shells.

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