Instant Pot Shrimp Boil

 

Mardi Gras is around the corner, and this is a great easy way to celebrate! My mom is from Louisiana and I have family there. We visited frequently growing up and I always loved getting to have fresh boiled crawfish. Over here in Germany I couldn't manage to get my hands on any crawfish, but I did find some great shrimp. This recipe is fun to make and more fun to eat and it was nice to have a little southern comfort food. Plus it only takes about 30 minutes! 

Ingredients 

(Serves 4-6) 

• 1 1/2 lbs baby red potatoes 
• Small sweet onion (halved) 
• 1 package (12.8oz) smoked andouille sausage (sliced)
• 3 ears of corn (halved)
• 1 (16oz) pilsner or lager beer (Can also use 2 cups chicken broth)
• 1 1/2 lbs medium shrimp, raw, shell on, thawed
• 1/4 cup butter unsalted 
• Old Bay 
• Tony Chachere's Creol Seasoning
• Parsley and Lemon (optional)

Directions 

Place your potatoes, onion, corn, and sausage in your instant pot (6-qt). Sprinkle with Old Bay (about 3 tablespoons) and the Creol Seasoning (This one is a little spicy so season to taste). Pour your beer (or chicken broth) over the top and stir until well combined.

Put instant pot on manual setting to high, then cook for 5 minutes. Quick-release pressure when your time is up. Open and add your shrimp. You can sprinkle some more seasoning on the shrimp if you would like. 

Set instant pot to manual again and cook on high pressure for 1 minute. Natural release the pressure for 1 minute, then quick release. While this is cooking you can melt your butter on the stove or in the microwave. Mix a teaspoon of Old Bay with your butter. 

Use a slotted spoon to put everything in a large serving dish (or pour spoon it out onto some newspaper on the table if you're feeling really crazy) and pour your melted butter over the top. Sprinkle parsley and squeeze a couple of lemon wedges if desired. Make sure to put out some paper towels, serve and enjoy! 

Instant Pot Shrimp Boil 

Miz Helen's Country Cottage- Lauren 

Ingredients 

(serves 4-6)

• Small sweet onion (halved) 
• 1 1/2 lbs baby red potatoes 
• 1 package (12.8oz) smoked andouille sausage (sliced)
• 3 ears of corn (halved)
• 1 (16oz) pilsner or lager beer (Can also use 2 cups chicken broth)
• 1 1/2 lbs medium shrimp, raw, shell on, thawed
• 1/4 cup butter unsalted 
• Old Bay 
• Tony Chachere's Creol Seasoning
• Parsley and Lemon (optional)

Directions 

1. Place your potatoes, onion, corn, and sausage in your instant pot (6-qt). Sprinkle with Old Bay (about 3 tablespoons) and the Creol Seasoning (This one is a little spicy so season to taste). Pour your beer (or chicken broth) over the top and stir until well combined.
2. Put instant pot on manual setting to high, then cook for 5 minutes. Quick-release pressure when your time is up. Open and add your shrimp. You can sprinkle some more seasoning on the shrimp if you would like. 
3. Set instant pot to manual again and cook on high pressure for 1 minute. Natural release the pressure for 1 minute, then quick release. While this is cooking you can melt your butter on the stove or in the microwave. Mix a teaspoon of Old Bay with your butter. 
4. Use a slotted spoon to put everything in a large serving dish (or pour spoon it out onto some newspaper on the table if you're feeling really crazy) and pour your melted butter over the top. Sprinkle parsley and squeeze a couple of lemon wedges if desired. Make sure to put out some paper towels, serve and enjoy! 

Print Recipe

I got to get out and enjoy another lovely winter hike in the German forest this week. I had been on this trail in the fall, but it looked completely new this time around. It was so interesting to see how the forest had changed in such a short time. It was a reminder to not be afraid of adapting to the changes in my own life as they come and go. All the melting snow was a reminder that Spring is on the way and some wonderful new things are ahead! I hope you find some time to connect with nature soon. 

Sending you good vibes for your week! 

Lauren