Instant Pot Shrimp with Tomatoes and Warm Spices | America's Test Kitchen Recipe

Name: Instant Pot Shrimp with Tomatoes and Warm Spices | America's Test Kitchen Recipe
Ingredients: 1 pound, large shrimp (26 to 30 per pound), peeled and deveined; 2 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 5 , garlic cloves, minced, divided; 1 teaspoon, grated lemon zest; ½ teaspoon, table salt, divided; ⅛ teaspoon, pepper; 1 red or, green bell pepper, stemmed, seeded, and chopped; 1 small, onion, chopped; 1 tablespoon, ras el hanout; ½ teaspoon, ground ginger; 1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped coarse; ¼ cup pitted brine-cured green or, black olives, chopped coarse; 2 tablespoons coarsely, chopped fresh parsley; 2 , scallions, sliced thin on bias

INGREDIENTS

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1 pound, large shrimp (26 to 30 per pound), peeled and deveined

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2 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling

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5 , garlic cloves, minced, divided

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1 teaspoon, grated lemon zest

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½ teaspoon, table salt, divided

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⅛ teaspoon, pepper

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1 red or, green bell pepper, stemmed, seeded, and chopped

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1 small, onion, chopped

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1 tablespoon, ras el hanout

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½ teaspoon, ground ginger

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1 (28-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped coarse

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¼ cup pitted brine-cured green or, black olives, chopped coarse

•

2 tablespoons coarsely, chopped fresh parsley

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2 , scallions, sliced thin on bias

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