1lb ( 500 g)large shrimp, raw with shell and tail-on
1cupedamame or peas
¼ onion cut into chunks
1Jalapeno pepper or more
1habanero pepper or more
8oz (200 g) ramen or wheat and egg noodles, cooked according to package directions
Salt, pepper, garlic powder,and paprika, to taste
2tbspshrimp bouillon powder
Season the raw shrimp with salt, pepper, garlic, and paprika to taste.
Place the stainless-steel inner pot inside the Instant Pot®. Press Sauté and add avocado oil. Sauté the shrimp until they change color. Remove and, once cool, peel and reserve the shells.
On the same function, add more oil and sauté the chili peppers, garlic, onion, and tomatoes. Once golden brown, add the shrimp shells, sufficient water to cover everything, and the bouillon powder.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
When done, blend everything and set aside.
Again, press Saute, add more oil and put the cocktail shrimp in. Season with salt, pepper, garlic, and paprika. Once slightly golden brown, add what you blended (using a strainer), more water, the vegetables, and check for seasoning.
Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
Serve a portion of ramen, add the large shrimp and broth, and garnish with fresh cilantro.