Shrimp with Tomatoes and Warm Spices

Prep Time

10 minutes

Cook Time

50 minutes

Servings

4 servings

Ingredients

1 lb

Large Shrimp, peeled and deveined, 26 to 30 per pound

2 tbsp

Extra-virgin Olive Oil, divided, plus extra for drizzling

5 cloves

garlic, minced, divided

1 tsp

Grated Lemon Zest

1/2 tbsp

Salt, divided

1/8 tsp

Pepper

Red Or Green Bell Pepper, stemmed, seeded, and chopped

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

scallions, sliced thin on bias

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.