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Crispy Shrimp With Lemon, Beans, Broths And Vegetables In Multi-Cooker » Simple And Healthy Recipe! ✅

The best part of these creamy, dreamy, super brothy beans is the lemon. The thick slices are pressure-cooked with the beans, infusing all their citrusy goodness into the cooking liquid, while retaining their shape, tartness, and jam (sossa, shell and all!). Even better, the lemon flavor is concentrated, creating sunlit, peeled slices that are the perfect complement to the richness of the beans. Add crispy shrimp to Old Bay spices and you have a warm winter wonderland. Make sure to finish with a generous drizzle of good extra virgin olive oil and a pinch of crumbled salt!

I want to make this recipe, but—oh no!—I forgot to soak the beans.

Don’t worry, the quick soak method is here for you. This method results in a few more broken beans, but allows you to satisfy your last-minute cravings for soupy beans in less than an hour:

1. To quickly soak dried beans, place them in the pot with 6 cups of water. Replace the pressure cap, making sure the pressure release valve is in the SEALING position. Select PRESSURE and set it to HIGH. Set the time to 1 minute and select START / STOP to start.

2. When pressure cooking is finished, let it escape naturally for 10 minutes and then quickly release steam by moving the pressure relief valve to the VENT position. Carefully remove the cover when the unit has finished releasing pressure. Drain the beans and you’re ready to jump into the recipe, no need to soak them overnight. —Asha Loupy

This recipe is shared in collaboration with Ninja™ and was developed using Ninja Foodi™ 8-qt. Deluxe XL 9-in-1 Pressure Cooker and Air Fryer – Editors

  • 1/2 pound dry navy beans, harvested and soaked overnight

  • 1 leek, white and light green parts only, thinly sliced

  • 1 large shallot, thinly sliced

  • 5 large garlic cloves, peeled and minced

  • 1 large lemon, cut into 1/4-inch thick slices

  • 2 bay leaves

  • 1 tablespoon plus 1/2 teaspoon kosher salt

  • 1/2 teaspoon fennel seeds

  • 1 pinch red pepper flakes, plus more to finish

  • 6 tablespoons extra virgin olive oil, divided

  • 3 cups vegetable broth or water

  • 1 large bunch spinach, peeled, well washed and coarsely chopped

  • 1 pound (about 16 to 20) shrimp, peeled, tails removed with tails still up

  • 1 tablespoon cornstarch

  • 2 teaspoons Old Bay seasoning

  1. Select SEAR / SAUTÉ and set MD: HI. Select START/STOP to start. Allow to preheat for 5 minutes.

  2. Add 4 tablespoons of olive oil to the pot and let it heat for another minute. Add the leeks, shallots, and garlic and sauté until they begin to soften, about 3 minutes. Add the lemon slices, thyme, bay leaves, 1 tablespoon salt, fennel seeds, and chili flakes and continue cooking for one more minute. Add the drained and soaked beans and the vegetable broth or water.

  3. Replace the pressure cap, making sure the pressure release valve is in the SEALING position. Select PRESSURE and set it to LOW. Set the time from 8 to 14 minutes, depending on the size and age of the beans, and press START/STOP to begin.

  4. When pressure cooking is complete, allow the unit to release pressure naturally, leaving it sealed and on KEEP WARM for 10 minutes. Move the pressure relief valve to the VENT position, relieving any excess pressure. Carefully remove the cover when the unit has finished releasing pressure.

  5. While the beans are cooking, prepare the shrimp. Place shrimp in a medium bowl and add remaining 2 tablespoons olive oil, 1/2 teaspoon salt, cornstarch, and Old Bay seasoning. Season to coat the shrimp with the oil and spice mixture. Refrigerate until ready to cook.

  6. Add the spinach to the pot and gently fold it in with the beans. Place the Deluxe Reversible Grill in the grill position on the pot. If you are using baby spinach, skip this step and stir for a minute before serving, letting residual heat from the beans cook the spinach.

  7. Place the seasoned shrimp on the grill in a single layer. Close the crisp lid. Select BROIL and set the time to 6 minutes. Select START/STOP to start, turning the shrimp halfway through cooking.

  8. To serve, remove shrimp and Deluxe Reversible Grill from unit. Gently mix the beans and vegetables, then pour into individual bowls. Place 4 or 5 shrimp on top of each serving. Top it off with a drizzle of good extra virgin olive oil, a pinch of chilli flakes, and a pinch of flake salt.

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