Instant Pot Shrimp with Lobster Sauce

1.5 lbs raw large shrimp, peeled/shelled, tails off and deveined (you can use frozen shrimp too - just make sure they’re large and uncooked)

1.5 cups lobster broth (I used 1.5 tsp of Lobster Better Than Bouillon + 1.5 cups of water)

½ tablespoon low sodium soy sauce

½ tablespoon Shaoxing wine

1 tsp of sugar

½ tsp of white pepper (ad 1 tsp if you want it a little spicier)

½ tbsp of crushed ginger

½ tbsp of crushed garlic

1.5 cups of frozen peas

1 bunch of scallions (about 5 strands), sliced

3 tablespoon cornstarch + 3 tablespoons water

2 egg whites (no yolks), beaten

½ tbsp of heavy cream (I don’t suggest using any more than this - a little goes a long way for this sauce)

Directions at pressureluckcooking.com

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