The great thing about this recipe is that you don’t even have to defrost the shrimp. It’s literally a throw-it-in-the-pot kind of recipe. And if you prep your ingredients ahead of time by chopping the onions, peppers, and garlic…well my friend, you may break the record for the quickest dinner on the table. Quick and easy to make while on your truck and out on the road.
People don’t generally think of cooking shrimp in the pressure cooker. That makes sense because shrimp cooks quickly and if it’s not done right it can lead to a rubbery mess.
The key to avoiding this of course is a short cooking time and using frozen shrimp. This will ensure your shrimp is perfectly cooked.
There really isn’t a lot of measuring in this recipe. That is why it is so simple. Make as much rice as you can eat. This will determine how much of the dish you will make.
Ingredients:
Equal parts brown rice + water
Frozen spinach
Tomatoes or Rotel (depends on how spicy you want it)
Shrimp