Recipes
Sweet and Sour Shrimp
4-6 servings
5 min
Medium
INSTRUCTIONS
- Stir the drained pineapple chunks (but not the juice), the broth, soy sauce or tamari, sugar, vinegar, ginger, garlic, and red pepper flakes in a 6‑quart Instant Pot. Add the frozen shrimp and vegetables to the pot and stir well. Lock the lid onto the pot.
-
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off. -
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
- Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes.
- 5. As the sauce comes to a simmer, whisk the reserved 1/4 cup pineapple juice and the cornstarch in a small bowl until smooth. Stir this mixture into the simmering sauce. Cook, stirring almost constantly, until thickened, less than 1 minute. Turn off the SAUTÉ function and remove the (hot!) insert from the pot to prevent the shrimp from overcooking. Pour the shrimp and all their sauce into a serving bowl.
Notes
Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• For more flavor, add 1/4 teaspoon five-spice powder to the pot with the red pepper flakes.
• The shrimp and their sauce can be ladled over cooked white or brown rice, particularly a long-grain rice. Or serve them over a bed of wilted spinach or kale.
• For a lot more flavor (and a lot more mess), substitute frozen deveined but peel-on shrimp. The shells do make up added weight, so we suggest you cut
the number of servings strictly to four. And you’ll have to peel and eat the shrimp with your fingers. But the additional briny punch might be worth it.
• Substitute 1 1/2 pounds frozen sea scallops for the shrimp.
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• For more flavor, add 1/4 teaspoon five-spice powder to the pot with the red pepper flakes.
• The shrimp and their sauce can be ladled over cooked white or brown rice, particularly a long-grain rice. Or serve them over a bed of wilted spinach or kale.
• For a lot more flavor (and a lot more mess), substitute frozen deveined but peel-on shrimp. The shells do make up added weight, so we suggest you cut
the number of servings strictly to four. And you’ll have to peel and eat the shrimp with your fingers. But the additional briny punch might be worth it.
• Substitute 1 1/2 pounds frozen sea scallops for the shrimp.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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