Instant Pot Shrimp Oreganata

1.5 lbs of peeled, deveined and thawed large or jumbo shrimp (shell off; tail on is optional - I love the fresh kind you can get in the fresh seafood section at Costco)

2 tbsp (¼ stick) of salted butter

1 tbsp of extra virgin olive oil

2 shallots, diced

1 tbsp of crushed garlic

¾ cup of garlic or chicken broth (I used 1 tsp of Garlic Better Than Bouillon + ¾ cup of water)

Juice of one lemon, freshly squeezed

½ cup of a dry white wine or white cooking wine (if you wish not to use wine, add another ½ cup of broth)

½ tsp of kosher salt

½ tsp of ground black pepper

2 tsp of dried oregano + more for topping

1 tbsp of cornstarch + 1 tbsp of water mixed together to form a slurry

¼ cup of grated parmesan

14 oz can of artichoke hearts, drained and quartered

About ¼ cup of Italian or garlic & herb breadcrumbs

Loaf of crusty Italian or French bread, for dipping in the excess sauce

Shrimp cooks VERY quickly. SO make sure you do not exceed setting the time paste 0 minutes if using uncooked, thawed shrimp and 1 minute if using uncooked, frozen shrimp.

Directions at pressureluckcooking.com

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