Ingredients
The following ingredients have 4 Servings
- 1 lb large shrimp (peeled and deveined, 26 to 30 per pound)
- 2 tbsp extra-virgin olive oil (divided, plus extra for drizzling)
- 5 garlic cloves (minced, divided)
- 1 tsp grated lemon zest
- 1/2 tsp table salt (divided)
- 1/8 tsp pepper
- 1 red or green bell pepper (stemmed, seeded, and chopped)
- 1 small onion (chopped)
- 1 tbsp ras el hanout
- 1/2 tsp ground ginger
- 1 can whole peeled tomatoes (drained with juice reserved, chopped coarse (28 ounces))
- 1/4 cup pitted brine-cured green or black olives (chopped coarse)
- 2 tbsp coarsely chopped fresh parsley
- 2 scallions (sliced thin on bias)
Instruction
- Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and pepper; refrigerate until ready to use.
- Using highest Sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining 1/4 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.
- Lock lid in place and close pressure release valve. Select Pressure Cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.
