Ingredients

The following ingredients have 4 Servings
  • 5 cloves Fresh Garlic (chopped/diced small)
  • 1 stick Butter (Kerrygold Butter is best)
  • 6 cups Chicken Stock/Broth
  • 1 Tablespoon Dried Rosemary
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Ground Celery Seed
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Crushed Red Pepper Flakes
  • 16 oz Claim Juice
  • 3 oz Tomato Paste
  • 1 cup Beer (Ale)
  • 1 cup Liquid from Prior Batch (optional)
  • 1 ½ pounds Large Shrimp (tails on)
  • 1 loaf Sourdough Bread

Instruction

  • Add chicken broth, minced garlic, clam juice and tomato paste to Instant Pot and whisk together
  • Using a mortar and pestle, smash the rosemary, thyme, pepper, celery seed, fennel seed and pepper flakes enough that they remain whole but are broken to more easily release flavor. Alternatively, use a Mini Prep Chopper and pulverize the spices just to break apart.
  • Mix spices into broth.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 10 minutes.
  • When Beep sounds, wait 15 minutes and then release the rest of the pressure.
  • Open lid and stir in beer (if you have saved one cup from prior batch, add that in now too).
  • Select Sauté/Browning on your Pressure Cooker and allow broth to come to a low simmer.
  • Once liquid is simmering, add butter and mix through.
  • Add shrimp (keep tails on for more flavor) and mix through.
  • Once the shrimp are no longer transparent, they are ready to serve.
  • Ladle shrimp and broth into bowls and serve with plenty of sliced crusty bread, for soaking up the delicious broth.