Instant Pot Shrimp Saganaki
Serving Size: 4-6
1 lb peeled, deveined, raw wild-caught shrimp
1 1 5 oz can of organic tomato sauce (no sugar / salt added - I like Muir Glen)
1 small-medium red onion chopped
3 cloves garlic grated
1 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp oregano
1/2 tsp black pepper
Handful of chopped cherry tomatoes
4-5 thin slices of lemon
1 tsp smoked paprika
1/2-1 cup crumbled feta
1/2 cup chopped parsley (or more) for garnish
Set Instant Pot to saute mode. Add in olive oil, onions, and garlic.
Saute until cooked down.
Add in spices, salt, pepper and continue to saute.
Add in tomato sauce and let it simmer with the spices and onions/garlic.
After a few minutes add in raw shrimp, and give it a good stir in the tomato sauce so it’s fully combined.
Set Instant Pot to pressure cook mode on low for 4 minutes. Turn pressure valve to sealing.
While you wait, set your oven to broil on high.
Once it’s done pressure cooking, release the pressure immediately by turning the pressure valve to venting.
Remove contents into a cast iron skillet. Add in crumbled feta, lemon slices, and chopped cherry tomatoes.
Place in oven to broil for 1 minute on high.
Remove from oven and garnish with fresh parsley, and a fresh squeeze of lemon.
Serve immediately and enjoy!