Have you ever made an Instant Pot recipe out of desperation? We did tonight. We have been working through our stash of community cookbooks and decided to try this recipe for supper - but read the "simmer for an hour" at 6:30 p.m. That was not going to happen. Completely winged this recipe but it came out wonderful!
1 lb shrimp, peeled and deveined
1 tbsp olive oil
8 oz mushrooms
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped bell pepper
1 tsp red pepper flakes
1/2 tsp salt
1 tsp pepper
3 oz. tomato paste
1 tsp garlic powder
1 cup white wine
2 tbsp cornstarch
1/3 cup hot water
Saute the mushrooms, onions, celery, and bell pepper in oil. Add tomato paste, red pepper flakes, salt, and pepper once the veggies are soft. Once mixed together, add wine. Cook on high pressure/manual for 10 minutes. While the Instant Pot is cooking, saute the shrimp in 1 tbsb of butter and 1 tsp garlic powder. Combine the cornstarch and water in a small bowl and whisk vigorously. Quick release after the pressure cooker is through and then add the cornstarch/water mixture to thicken the sauce. Let simmer for about two minutes. Add sauteed shrimp and simmer for two more minutes. Serve over rice or cauliflower rice.
The original recipe is from the Firehouse Kitch'N, a cookbook of the Jackson Mississippi Firefighters from the 1990s.
