Instant Pot Wild Caught Gulf Shrimp Boil

 

Wild Caught Gulf Shrimp Boil

minutesminutTotal:

In under an hour, you can have this Instant Pot Shrimp Boil ready! It's a classic Southern dish 
everyone will enjoy! In a beer broth, juicy sweet corn, Wild Caught Gulf shrimp, and tender potatoes 
are simmered with spices and herbs.

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• Ingredients:
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• 2 lbs baby potatoes
• 1 lb Big Easy Smoked  sausage, or any smoked sausage thinly sliced
• 1 yellow or white onion chopped
• 1 tbsp Old Bay seasoning
• 1 tbsp hot sauce
• 3 ears corn halved
• 12 oz Crying Eagle beer, or any lagers
• 1-1/2 lbs medium-large raw Wild Caught Gulf shrimp shell on, thawed or fresh
• 3 tbsp butter, salted recommended
• 1 clove garlic grated
• 2 tbsp parsley finely chopped
• 1 lemon cut into wedges
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• Prep time: 15 min.
• Cook time: 5 min.
• Pressure Build up time: 25 min.
• Total time: 45 min.

• Directions:
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• 1. Add the potatoes, sausage, and onions to the Instant Pot. Add Old Bay seasoning and hot sauce to taste. Next, lay the corn on topPour beer.
• 2. Put the lid on the pressure cooker, set the valve to sealing, and cook for 5 minutes on high or manual.
• 3. Once the pressure is released, turn the valve to Venting - Quick Release as soon as possible.
• 4. Shrimp should be added once you open the lid.
• 5. Place a lid on the pot, set the valve to Sealing, and choose High or Manual pressure cooking. The Instant Pot will come back to pressure after about 10 minutes, but you want to cancel at about the 7-minute mark to prevent the shrimp from being overcooked.
• 6. Melt butter in a small bowl and stir in garlic. Sprinkle parsley and Old Bay seasoning on shrimp when they're done boiling inside the Instant Pot, and then transfer to a baking sheet.
• 7. Garnish with garlic butter and lemon wedges and serve immediately.
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• Enjoy!
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