Seafood Boil Recipe

Shrimp with Spinach Tomatoes Basil Slow Cooker

Shrimp With Spinach Tomatoes Basil Slow Cooker

Ingredients

Serves 4

Active Time 15 minutes

Saute; Pressure/Manual (Low) Quick Release

• 2 tablespoons salted butter
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• 4 cups chopped baby spinach
• 1 pound shrimp (21 to 25 count), peeled and deveined
• 1½ cups chopped yellow onions
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ cup chopped fresh basil
• ¼ cup shredded Parmesan cheese

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the butter
3. When the butter has melted, add the garlic and red pepper flakes
4. Cook, stirring, for 1 minute
5. Add the spinach, shrimp, onions, tomatoes and their juices, oregano, salt, and pepper
6. Stir to combine
7. Select CANCEL
8. Secure the lid on the pot
9. Close the pressure release valve
10. Select MANUAL and set the pot at LOW pressure for 1 minute
11. At the end of the cooking time, quick release the pressure
12. Allow the mixture to cool for 5 minutes
13. Stir in the basil
14. Divide the mixture among four shallow bowls
15. Top with Parmesan and serve immediately