This recipe is extremely easy and completely changed my world of shrimp cooking. Instant pot here is the key element. Cooking a big batch of shrimps to perfection in just 3 minutes, yet keeping all the tenderness and juice – who can say no to it?! Never going back to the stove option, ever.
What I used:
- 1,5 lb jumbo shrimps with heads
- 1 tb spoon butter
- 2-3 garlic cloves
- 1 cup of chicken soup (can be substituted with a heavy cream)
- salt, pepper to taste
- juice from 1-2 big limes (depend how sour you like your food)
Set the instant pot into a Sauté mode. Put the butter in, chop garlic and add it to the butter. Cook it till the color start to slightly change.
Add the soup or cream, and let it cook for a minute. Soup will make the sauce more transparent and thin, cream will create a thicker one. Both are extremely delicious and perfect to pour over the side of rice or dip some good bread in.
Squeeze the lemon juice in. Add salt and pepper. Mix and add the shrimps. I prefer the ones with heads as they create a tastier richer sauce.
Turn of the Sauté mode and start the Manual. Set the timer on 3 minutes. As soon as shrimps are done, turn off the pot and release the steam. Usually I make rice and salad as sides.No hidden cons, only positives! Fast, perfect juicy shrimps guaranteed 🙂