As Alex suggested, I went to the Community Support exercise class today. Thanks for the extra boost Alex. Until the bowling season starts again, I will try and go all three afternoons in a week. Once the Winter League begins, it will just be two afternoons a week.
By the way, has anyone been having problems with Google Chrome, when I use it to write my blog it keeps messaging me (Not responding).
I published a Paella recipe yesterday but then this afternoon (Friday) I decided to look for an Instant Pot version, what a surprise!! This is what I found and what I cooked. It was very good. Next time I might try adding some Italian sausage as well. Today (Saturday) I think I am going to cook one of my lamb recipes.
Instant Pot Pressure Cooker Shrimp Paella
Make this Pressure Cooker Shrimp Paella in your Instant Pot for an easy and quick dinner. With only
5 minutes of pressure cooking time, this recipe is perfect for any night.
1 lb jumbo shrimp, shell and tail on frozen
1 cup Jasmine rice
4 Tbs butter
1 onion chopped
4 cloves garlic chopped
1 red pepper chopped
1 cup chicken broth
1/2 cup white wine
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 pinch saffron threads
1/4 tsp red pepper flakes
1/4 cup cilantro optional
1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.
2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.
3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot.
4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.
5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.
6. Remove shrimp from pot and peel if desired. Serve with Cilantro.
7. Notes
8. Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.
9. This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.
Servings: 4
Source: My Forking Life
Have a great weekend
By the way, has anyone been having problems with Google Chrome, when I use it to write my blog it keeps messaging me (Not responding).
I published a Paella recipe yesterday but then this afternoon (Friday) I decided to look for an Instant Pot version, what a surprise!! This is what I found and what I cooked. It was very good. Next time I might try adding some Italian sausage as well. Today (Saturday) I think I am going to cook one of my lamb recipes.
Instant Pot Pressure Cooker Shrimp Paella
Make this Pressure Cooker Shrimp Paella in your Instant Pot for an easy and quick dinner. With only
1 lb jumbo shrimp, shell and tail on frozen
1 cup Jasmine rice
4 Tbs butter
1 onion chopped
4 cloves garlic chopped
1 red pepper chopped
1 cup chicken broth
1/2 cup white wine
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 pinch saffron threads
1/4 tsp red pepper flakes
1/4 cup cilantro optional
1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.
2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.
3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot.
4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.
5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.
6. Remove shrimp from pot and peel if desired. Serve with Cilantro.
7. Notes
8. Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.
9. This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.
Servings: 4
Source: My Forking Life
Have a great weekend
You could add cooked chicken as well. I'm going to try this next week.
ReplyDeleteTrue Jan, the non IP recipe had both chicken and sausage in it.
DeleteHi Jo - glad Alex gave you the extra nudge ... I must get out now for a long walk ... and start doing some stretching in the flat so the habit sets in. Love paella ... and just do mine as I feel ... but both recipes sound good. Cheers Hilary
ReplyDeleteYes Hilary, it is important when one is getting on a tad. Some of us more than others of course. The habit is very important. You can lose a habit so quickly. I will add more to my paella next time, this was a first in the Instant Pot.
DeletePaella in 5 minutes cooking time!! That's amazing, but you know no Spaniard would use the Instant Pot, because the "burnt bits" at the bottom of a paella pan are the most sought after bit :)
ReplyDeleteI know Mork, but if you are after original purity, I guess the Instant Pot would never do. It was very good nevertheless, but don't tell the Spaniards.
DeleteThat looks delicious! I think the sausage would be good to add too!
ReplyDeletebetty
I agree Betty. Have you bought an Instant Pot yet? You really should, they are so good.
DeleteYay for you going out and exercising! I did a lot this weekend (mowed fields and built a hunting shanty) and have blistered feet from it. But it was exercise!
ReplyDeleteI used to go to the classes regularly before my hospital episode last year Liz. Hoping to get back into it regularly again. Yes, it does sound like a lot of exercise. Your poor feet.
Delete