Instant Pot Shrimp Oreganata
Instant Pot Shrimp Oreganata
- 1.5 lbs of peeled, deveined and thawed large or jumbo shrimp (shell off; tail on is optional – I love the fresh kind you can get in the fresh seafood section at Costco)
- 2 tbsp (1/4 stick) of salted butter
- 1 tbsp of extra virgin olive oil
- 2 shallots, diced
- 1 tbsp of crushed garlic
- 3/4 cup of garlic or chicken broth (I used 1 tsp of Garlic Better Than Bouillon + 3/4 cup of water)
Juice of one lemon, freshly squeezed
- 1/2 cup of a dry white wine or white cooking wine (if you wish not to use wine, add another 1/2 cup of broth)
- 1/2 tsp of kosher salt
- 1/2 tsp of ground black pepper
- 2 tsp of dried oregano + more for topping
- 1 tbsp of cornstarch + 1 tbsp of water mixed together to form a slurry
- 1/4 cup of grated parmesan
- 14 oz can of artichoke hearts, drained and quartered
- About 1/4 cup of Italian or garlic & herb breadcrumbs
- Loaf of crusty Italian or French bread, for dipping in the excess sauce
Shrimp cooks VERY quickly. SO make sure you do not exceed setting the time paste 0 minutes if using uncooked, thawed shrimp and 1 minute if using uncooked, frozen shrimp.
That sauce is a religion. Make sure you get a good loaf of Italian or French bread to dip in it!
Serve it over an angel hair pasta or rice too (cooked separately)!
If, for whatever reason, your shrimp isn’t fully cooked when done (although it should be), simply hit “Sauté” and stir in the pot for a few moments before transferring to the casserole dish. BUT BE CAREFUL NOT TO OVERCOOK IT!
- Add the butter and olive oil to your Instant Pot and select “Sauté” and adjust so it’s on the “More” or “High” setting. Once the butter melts and the oil sizzles, add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute or two so it browns as well
- Next, add the broth, white wine. lemon juice, kosher salt, pepper and oregano. Stir well
- Then, add the shrimp and give it a quick stir and secure the lid immediately. Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 0 minutes (and only 0 minutes). If using frozen shrimp, set for 1 minute. Quick release when done and pre-heat the oven to broil
- Remove the shrimp with a slotted spoon and place in an oven-safe casserole dish/baking tin
- Hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once the sauce bubbles, add in the cornstarch slurry and stir immediately as the sauce will thicken and then add in the parmesan and stir again. Then, hit “Keep Warm/Cancel” and once the bubbles die down, the sauce will have thickened beautifully. Stir in the artichokes and then pour the sauce over the shrimp in the casserole dish
- Once the oven is heated, sprinkle the breadcrumbs over the the top of the shrimp so it’s evenly distributed and top with a few more shakes of oregano. Place the casserole dish on the top rack of the oven and let broil for 1 minute (but NO longer than 90 seconds or the shrimp may overcook. Also, keep an eye on it so the breadcrumbs won’t burn). Remove and serve immediately with some rice or angel hair pasta (cooked separately), if you wish. And of course, get some Italian or French bread to dip in that remarkable sauce