New Orleans-style barbecue shrimp from Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot (page 96) by Sheri Castle

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Notes about this recipe

  • jenmacgregor18 on June 01, 2020

    I'm thinking that the beauty of this recipe is the flavor due to pressure cooking the shrimp shells in the butter sauce. That being said, I only had shelled shrimp. So, I'm not sure using a IP was worth it for me in this case; but I gave it a go. Cooked butter sauce under pressure, sieved out solids, then poached shrimp on saute. My IP doesn't have a low saute setting. And I think again I would have been better off poaching shrimp in a skillet - due to temp setting & surface area... I subbed oregano for rosemary, lager for pale ale and only 1/2 tsp creole seasoning. It still was tad bit salty for me; but overall, I like the flavor. So, next time: shell on shrimp, poach shrimp in skillet and 1/4 tsp creole seasoning...then add hot pepper to taste afterwards. It's definitely worth trying again.

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