"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Creole in the Instant Pot Recipe

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This recipe for Shrimp Creole in the Instant Pot, by , is from The Dowda Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Dowda


2 tablespoons peanut oil (or vegetable oil, if you insist)
1 large yellow onion, chopped
2 medium celery stalks, chopped
1 medium green bell pepper, stemmed, cored, and chopped
1 teaspoon sweet paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
Up to 1/2 teaspoon onion powder
Up to 1/2 teaspoon garlic powder
2 cups chicken broth
One 14-ounce can diced tomatoes
1/2 cup dry white wine
2 tablespoons canned tomato paste
1 tablespoon Worcestershire sauce
2 pounds medium shrimp, peeled and deveined
6 medium scallions, thinly sliced
1/4 cup loosely packed parsley leaves,

1. Use Saute (set to More) on Instant Pot. When heated add oil. Add onion,
celery and bell pepper. Saute until onion turns translucent
(around 4 minutes).
2. Stir in paprika, thyme, oregano, pepper, onion powder and garlic powder
until aromatic (less than a minute).
3. Stir in the broth, tomatoes, wine, tomato paste, and Worcestershire
sauce until the tomato paste dissolves.
4. Lock lid on pot. Use Manual button to cook under pressure on High
setting for 8 minutes.
5. Use quick pressure release when done.
6. Stir shrimp into sauce along with scallions and parsley. Set lid onto the
pot without engaging the pressure valve. Let sit until shrimp are cooked
and pink in color (around 3 minutes). Stir well before serving.
7. Serve with steamed rice.




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