I know. I know. This is an essential oil blog. I do know that. But, my life is full of many things. Essential oils are most definitely one of those things but I also cook and clean and change diapers and take care of my house and everyone in it, etc. And because most of my oil people also wear many hats, I think this is relevant to us all. Also, real food nutrition is the foundation of good health and essential oils really work best when you are giving your body what it needs. So it fits.
And I want to talk about my Instant Pot. Because I love it.
Tonight was a total experiment. I am not going to lie, I was a little nervous that it was going to be a disaster. I had no back up plan and 5
hungry hangry people. It was a nail-biting 6 minutes to see if my pot held dinner or disaster. Aren’t you just sitting on the edge of your seat now?
I’ve subscribed to The 6 o’clock Scramble for years and many of Aviva’s recipes have become part of our regular meal plan cycle. One of our family favorites is a recipe called Baked Panko Shrimp with Oregano and Garlic which is a delicious lemony, garlicky shrimp dish I usually serve with roasted carrots and rice. It’s quick, easy and everyone likes it but I did not think to thaw my shrimp before hand so I thought, maybe this was the perfect opportunity to try cooking shrimp in the Instant Pot. It’s easy to over cook seafood under pressure and I wanted to cook my rice at the same time which takes longer to cook than shrimp. But if the shrimp were frozen solid, maybe…
Here is my adapted for the Instant Pot version of The Scramble’s Baked Panko Shrimp (without panko because that would not really work in the IP).
1 pound of frozen wild caught peeled and deveined shrimp
2 Tablespoons of butter, melted
2 Tablespoons olive oil
1 Tablespoon of Italian seasoning
1 teaspoon dried oregano
5 cloves of garlic, minced
1 Tablespoon of dehydrated lemon peel (normally I use the juice of 1 lemon)
3 Tablespoons shredded parmesan cheese
2 Cups white rice
Salt & Pepper
I melted the butter and added the olive oil, seasonings, garlic, lemon peel, and cheese. Mixed all that deliciousness together and then threw in my shrimp to coat.
In the Instant Pot, I added 2 cups of white rice, and 2 cups of water along with salt and pepper. I put the seasoned shrimp on top of the rice, put the lid on, made sure the steam vent was closed, and set my Instant Pot to manual for 6 minutes.
At the end of the cooking time, I did a quick release because I was worried about the shrimp being so over cooked. Normally, I would let my rice go with a natural release to make sure it was fully cooked and fluffy. As a result, my rice was slightly less cooked than I would have liked but the shrimp was perfect!
I just fluffed with a fork, mixed in the shrimp with the rice and served it up! Even the picky one liked it! He saved some for later…
I am still working on seasoning properly in my Instant Pot. I was worried that it would be super lemony (which would be perfect for me but no one else in my family shares my love for extreme lemon) but the lemon flavor (and smell) totally disappeared once cooked. I always expect flavors to intensify because nothing escapes the pot while cooking but that’s not been my experience. Normally, this particular dish has a ton of flavor with all the garlic, lemon juice, and oregano so I was surprised that it was on the bland side. I will definitely try again! My mission for February is to perfect my seasoning for the Instant Pot and share my findings.
Let me know if you give this one a try!