SHRIMP - Sweet N Spicy Pineapple And Shrimp – Bobbye Zee Original Bobbye Zee Recipe. make this

Zee IP Recipes

Group 1

1 lb shrimp (31 to 40 per lb size) peeled and deveined

Group 2

1 tablespoon oil

1 small onion - rough chopped

1 can pineapple chunks in natural juice

Group 3 Mix together

2 tablespoons chili sauce (I used Heinz)

1 teaspoon Sriracha hot sauce

1 teaspoon soy sauce

2 teaspoons dark brown sugar (can use golden/light brown sugar)

Group 4 Mix together

1 tablespoon cornstarch

2 tablespoon of pineapple juice or water

1. Turn pot to sauté - when HOT add the oil and chopped onion. As the onions cook they absorb the oil. When it started to dry I added ½ the pineapple juice and cooked the onion until almost done. Scrape up any bits from the liner with a wooden spoon if there are any.

2. Stir in the pineapple and remaining juice to the onions.

3. Stir in Group 3.

4. Place the shrimp on top - Do NOT Mix or Stir.

5. Manual/Pressure 1 minute

6. QR

7. Turn off the pot then click sauté.

8. Stir in Group 4 when bubbly.

9. Turn off the pot and remove the liner IMMEDIATELY or the shrimp will continue to cook and be tough.

Have everything prepped and ready including utensils - shrimp cooks quickly and you do not want to cook it longer than above.

Serve over steamed rice, quinoa, cauliflower rice or steamed vegetables.

I ate a bowl with a good, crusty French baguette bread.

I served it up and then immediately put the leftovers in an open container in the refrigerator to stop the cooking - then I covered it when cooled.

After it is finished - you can add more Sriracha if you want it spicier.

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