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Eggs “en Cocotte”
Cilantro-Coconut Shrimp and Broccoli
| By : |
I got the idea for this dish from a Food & Wine magazine recipe, though the original recipe felt confusing and unnecessarily complicated. I kept the flavors, but streamlined the cooking process, and added noodles to make it a complete meal. It’s important to use the right size shrimp and keep them cold right until they are cooked so they don’t overcook.
| Prep Time | 12 minutes |
| Cook Time | 8 minutes |
| Servings |
2 servings
|
Ingredients
- 14 oz coconut milk
1 can - 2 cups loosely packed cilantro
- 1 jalapeno seeded and cut into chunks
- 1 scallion green part only, cut into chunks
- 1 garlic clove
- 1 1/2 tsp kosher salt
- 3/4 cup Water
- 4 ounces Chinese wheat noodles I use KA-ME brand, or
4 oz (1 package ) ramen noodles - 10 ounces peeled shrimp refrigerated (about
21-25 shrimp ) - 6 - 8 oz broccoli florets
Ingredients
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Instructions
- In a blender jar, add the coconut milk, cilantro, jalapeño, scallion, garlic, and salt. Blend until smooth. (Or place these ingredients in a deep, narrow container and use an immersion blender to purée.)
- Pour the sauce into the inner pot and add the water. Select Sauté and adjust to High heat. Bring just to a simmer, then turn the Instant Pot off.
- Break up the noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the shrimp and broccoli over the noodles.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
- Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
Recipe Notes
Make It Gluten-Free: Leave the noodles out and reduce the water to 1/4 cup. Serve over Basic White or Brown Rice (page 163).
Lux Modification: In Step 2, bring the sauce to a full boil and then follow the rest of the directions as written
Per Serving
Calories: 864;
Fat: 51 g;
Carbohydrates: 59 g;
Fiber: 8 g;
Protein: 46 g;
Sodium: 852 m
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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Simple and delicious!
Very good!
Add more water 1 1/2 cups. But very good
Made the gluten free version. It was really tasy but a bit watery. Will try again with less water
The noodles stuck to the bottom and it wouldn’t pressure cook. Burn msg came up. I’m guessing not enough water? Hoping I can salvage it and not waste it all.
On step 4 it says: Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.
It says 0 minutes to cook?
Hi Irasema,
Yes, that is correct. When cooking with any seafood in the Instant Pot Pressure Cooker, it is usually on Low Pressure with shorter cook times. This is because seafood is a more delicate meat. When setting the cooking time to 0 minutes the unit will start reaching pressure. As it is reaching pressure, the shrimp and broccoli are being cooked. Once the unit reaches pressure, it will switch off, automatically releasing the pressure naturally. The time it takes to reach pressure and then quick-releasing the pressure is enough time to cook the shrimp and broccoli perfectly without overcooking and/or burning. The 0 minutes cook time method is best used for vegetables.
Delicious! Great flavor. I think next time I will leave the noodles out as they don’t reheat very well. I will just make the shrimp and sauce and then be able to put over fresh rice or noodles
The recipe is confusing, you have to be a cilantro fan to loke this.
This was the WORST recipe ever!! The noodles ended up uncooked & matted together in a slimey, glutinous glob! The broccoli was undercooked and the burn message kept coming up and everything ended up stuck to the bottom!! Ugh..just hideous!!!
Hi Patrunchka,
We are sorry to hear this recipe didn’t work out for you.
If you were constantly receiving the burn notice than this recipe would not have cooked as intented.
When that happens multiple times the Instant Pot may not come to to pressure or reach proper cooking temperatures to prevent further “burning”.
Next burn notice, depressurize add more water-like liquid and deglaze (remove) the burnt bits stuck to the bottom of the inner pot.
Then try to cook again with a reduced cooking time.