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Ingredients
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4 cups seafood stock
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3 tablespoons unsalted butter, divided
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½ cup minced shallot
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1 (16 ounce) package Arborio rice
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3 sprigs fresh thyme
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2 cloves garlic, minced
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½ cup dry white wine
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¼ cup lemon juice
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salt and ground black pepper to taste
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1 pound uncooked medium shrimp - peeled and deveined, tails left intact
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2 teaspoons lemon zest
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½ cup grated Parmesan cheese
Directions
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Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
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Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
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Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.
Cook's Notes:
Seafood stock often contains enough salt to make additional salt unnecessary. Be sure to do a taste test, before adding extra salt.
This recipe was developed using the 8-quart Instant Pot(R). A different size pot may require changes to the cooking times.
Nutrition Facts (per serving)
692 | Calories |
14g | Fat |
96g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 692 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 40% |
Cholesterol 207mg | 69% |
Sodium 727mg | 32% |
Total Carbohydrate 96g | 35% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 36g | 72% |
Vitamin C 13mg | 14% |
Calcium 172mg | 13% |
Iron 4mg | 23% |
Potassium 634mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.