Found https://pressureluckcooking.com/recipe/instant-pot-shrimp-with-lobster-sauce/
This phenomenal dish pairs BEAUTIFULLY with my famous Hibachi Fried Rice! https://pressureluckcooking.com/recipe/instant-pot-hibachi-fried-rice/
If you don’t have or don’t feel like buying Lobster Better Than Bouillon (although I strongly suggest you do because this is what makes it a “lobster” sauce – plus you should already have it because you should make my awesome Lobster Bisque 😜), you can use chicken or beef broth instead.
Yes, frozen shrimp are fine too – just make sure they are UNCOOKED/RAW and add the pressure cook time to 1 minute.
Ingredients
1.5 lbs raw large shrimp, peeled/shelled, tails off and deveined (you can use frozen shrimp too – just make sure they’re large and uncooked)
1.5 cups lobster broth (I used 1.5 tsp of Lobster Better Than Bouillon + 1.5 cups of water)
1/2 tablespoon low sodium soy sauce
1/2 tablespoon Shaoxing wine (or cooking sherry if you can’t find it)
1 tsp of sugar
1/2 tsp of white pepper (ad 1 tsp if you want it a little spicier)
1/2 tbsp of crushed ginger
1/2 tbsp of crushed garlic
1.5 cups of frozen peas
1 bunch of scallions (about 5 strands), sliced
3 tablespoon cornstarch + 3 tablespoons water
2 egg whites (no yolks), beaten
1/2 tbsp of heavy cream (I don’t suggest using any more than this – a little goes a long way for this sauce)
Instructions
Add lobster broth, Shaoxing wine, soy sauce, ginger, garlic, sugar and white pepper to the Instant Pot. Stir well an then add in the shrimp and stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, zero) minutes. If using frozen shrimp, set for 1 minute. Quick release when done. While the steam is releasing, beat the egg whites and prepare the cornstarch slurry (in separate bowls, of course)
Using a slotted spoon, remove the shrimp and set it aside in a serving dish
Hit “Keep Warm/Cancel” and then “Sauté” and Adjust so it’s on the “More” or “High” setting. As the broth is heating up, add in the frozen peas (they will cook VERY quickly) and the scallions and stir. Once it begins to bubble, add in the cornstarch slurry and stir immediately as it bubbles for about one minute. Turn the heat off and let it cool down a bit – the broth is going to thicken into a sauce here
Once the bubbles have died down a bunch, add in the beaten egg whites and stir immediately. Watch the magic happen as the sauce begins to transform!
Lastly, add in the heavy cream, stir and PRESTO! – the sauce is done. Spoon it over the shrimp in the serving dish and serve (this pairs BEAUTIFULLY with my famous Hibachi Fried Rice!)
Enjoy!
Hibachi Fried Rice
Found https://pressureluckcooking.com/recipe/instant-pot-hibachi-fried-rice/
2 cups of Jasmine rice, rinsed well and drained
2 cups of water
2 tbsp of sesame oil
2 tbsp of soy sauce (I used low sodium)
1 tbsp of salted butter
3 eggs (you can use 6 eggs if you want it EXTRA eggy!)
Half of 1 large white onion, chopped
Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
Sesame seeds, for sprinkling
Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see below for the sauce recipes)
GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!
Want it vegan? Don’t use the butter or egg!
Want some more protein in there? You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right! For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)
Instructions
Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside. (Note: If you want to use brown rice, follow my brown rice recipe instead!)
Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion. Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done
Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce (see the “Jeffrey Sez” section for three AMAZING Japanese sauce options: Mustard, Ginger & Yum Yum). GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!
Enjoy!
MAKE THESE SAUCES TO GO WITH IT!:
Japanese Mustard Sauce
2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)
1.5 tsp of white sugar
1/4 cup of milk
2 tbsp of heavy cream
1/4 cup of soy sauce (low sodium is best)
1 tsp of crushed garlic
Japanese Ginger Sauce
1/2 cup of soy sauce (low sodium is best)
1/4 tsp of white vinegar
2 tbsp of lemon juice
1/2 tsp of white sugar
1/2 tbsp of onion powder
1 tsp of crushed garlic
2 tbsp of minced/crushed ginger
Yum Yum Sauce
1 cup of mayonnaise
1 tbsp of melted butter
1 tsp of tomato paste
1 tsp of sugar
1/2 tsp of paprika
1/2 tsp of garlic powder
1/2 tsp of salt
2 tbsp of water
Labels: Asian, ethnic, shrimp
