Description
Shrimp on a bed of mashed red potatoes with a creamy dressing and sauteed red bell pepper. Made with the help of your Instant Pot.
Ingredients
Units
Scale
For the potatoes:
- 1 1/2 pounds red potatoes, scrubbed and cut into quarters
- 1/2 cup buttermilk
- 2 Tbsp butter
- 1 tsp kosher salt
- 1 tsp black pepper
For the dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1/2 tsp dried dill
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1/8 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp sea salt
- 1/8 tsp pepper
- 1 tsp lemon juice
For the shrimp:
- 1 (16 oz) bag frozen medium shrimp (tail off, peeled and deveined)
- 2 Tbsp butter
- 1/2 red bell pepper, cored and diced
- Kosher salt
- Shredded cheddar cheese, for serving
Instructions
Make the potatoes:
- Add 1 ½ cups water into bottom of Instant Pot. Place potatoes in a steamer basket and lower into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up move valve to venting and remove the lid. Remove steamer basket and discard the water in the pot.
- Add potatoes into a mixing bowl. Mash well. Stir in the buttermilk, butter, salt and pepper and set aside.
Make the dressing:
- While the potatoes are cooking make the dressing. Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again.
Cook the shrimp:
- Add a cup of water to the Instant Pot and heat the water on the saute setting. Once it’s boiling add in the shrimp and cook until barely pink. Drain off the water.
- Add 2 Tbsp of butter into the pot and let it melt. Toss in the bell pepper and saute for 2-3 minutes. Add in a pinch of kosher salt.
- Turn off the Instant Pot.
Assemble:
- On each plate add a scoop of potatoes. Drizzle with 1-2 Tbsp of the dressing. Top with a scoop of the shrimp and peppers. Finally sprinkle with a bit of cheddar cheese.
- Serve and enjoy!
- Category: Seafood
- Method: Instant Pot