Here is another instant pot shrimp etouffee for lunch or dinner recipe that I know you are going to enjoy.
The instant pot Shrimp Etouffee is a simple shrimp recipe; you don’t need to have experience in cooking shrimp in order to prepare it.
Table of Contents
About this Recipe
Instant pot shrimp etouffee is pure Creole heaven with Juicy shrimp dish smothered in a rich and flavorful tomato sauce and authentic southern flavors with lots of seasonings, served over rice.
Margarine (1/4 cup).
Chopped onion (1/2 cup).
1/2 cup: of green onion, chopped.
Green bell pepper, chopped (1/2 cup).
4 cloves of garlic, minced.
Chopped celery (1/2 cup).
1/2 cup: of parsley, chopped.
3 Tablespoons: of tomato paste.
10.75 ounce can of cream of chicken soup, condensed.
1 pound: of shrimp, cleaned.
Dash of salt.
Hot sauce (1/4 teaspoons).
1/4 teaspoons: of cayenne pepper.
In an instant pot, add in the margarine, onion, chopped green onion, chopped green bell pepper, minced garlic and chopped celery.
Using the instant pot “sauté” function cook on the highest setting for 8 to 9 minutes.
Add in the chopped parsley, tomato paste, condensed cream of chicken soup, hot sauce and cayenne pepper. Stir gently to mix. Cook for another 5 minutes in the instant pot.
Stir again and cook more for an additional 5 minutes or until thick in consistency.
Remove and cool for 5 minutes before serving.
Total Fat: 40.8g,
Saturated Fat: 22.2g,
Total Carbohydrates: 216g,