Instant Pot Shrimp Oreganata Food

INSTANT POT SHRIMP OREGANATA

Steps:

• 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
• Enjoy!

SHRIMP OREGANATA

Steps:

• 1. Start by cleaning shrimp if they are not already cleaned (de-vaining, removing tails).
• 2. Brown garlic in the olive oil.
• 3. Line the bottom of a baking sheet with breadcrumbs.
• 4. Put down a layer of shrimp, covering the the bread crumbs. The shrimp don't need to be perfectly lined up, but there should be more shrimp than breadcrumbs.
• 5. Liberally apply breadcrumbs to the top of shrimp so that they are fully submerged. You shouldn't have too much excess, but enough that the shrimp are barely visible.
• 6. Spoon browned garlic and oil over the top breadcrumb layer. The crumbs don't need to be soaking, but the oil should be evenly spread over the shrimp and crumbs.
• 7. Repeat by layering more shrimp, more breadcrumbs, and more oil.
• 8. Place think slices of mozarella over the top layer, and place into an oven preheated to 350.
• 9. Bake until cheese is fully melted and amber in color.

SHRIMP OREGANATO

Steps:

• Cook pasta according to package directions; drain and keep warm.
• While pasta is cooking, heat olive oil in a large skillet. Add garlic and oregano and saute over medium heat for 2-3 minutes.
• Add shrimp and saute until nearly done.
• Add lime juice, stir well, and bring to a boil. Add cheese and stir until melted. Continue to cook until sauce is slightly thickened.
• Toss warm pasta with a little olive oil. Pour shrimp and sauce over pasta and mix well. Serve topped with additional grated cheese.