Rootitoot Sweet and Spicy Shrimp with Pineapple-Coconut Rice
From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot (p. 140). You can double or triple this recipe with no change in cook time.
Ingredients
| 1 cup | 240 ml | Jasmine or Basmati rice |
| 3/4 cup | 180 ml | coconut milk (not cream) |
| 1/3 cup | 80 ml | pineapple juice (or water) |
| 1/8 tsp | 0.6 ml | salt |
| 1 tsp | 5 ml | butter or coconut oil |
| 3 | scallions | |
| 1 | small red bell pepper | |
| 3/4 cup | 180 ml | pineapple juice |
| 1 1/2 tsp | 7.5 ml | grated fresh ginger root |
| 2 cloves | garlic, minced | |
| 3 Tbsp | 45 ml | soy sauce |
| 2 tsp | 10 ml | rice vinegar |
| 2 tsp | 10 ml | fish sauce (optional) |
| 2 Tbsp | 30 ml | sweet Thai chili sauce |
| 1 tsp - 1 Tbsp | chili paste (such as Sambal Oelek) | |
| 2 tsp | 10 ml | toasted sesame oil |
| 1 pound | 455 g | large shrimp, fresh or frozen |
| 1 14-oz | can pineapple chunks, drained (or 1 cup fresh) | |
| 1 1/2 Tbsp | 23 ml | cornstarch |
| 2 Tbsp | 30 ml | water |
Instructions
THE RICE: Put the rice, coconut milk, pineapple juice and salt directly in the Instant Pot and stir well. Add the butter or coconut oil, close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 5 minutes. When it beeps that it's done, leave it for 10 minutes natural release.
THE SHRIMP: While the rice is cooking, do the prep work: slice the green onions and separate into 2 piles: white part and green part. Slice or dice red pepper. Drain the pineapple and reserve the juice. Make the cornstarch slurry: mix the cornstarch and water until smooth and set aside. In a bowl, combine the pineapple juice, ginger, garlic, soy sauce, vinegar, fish sauce (if using), sweet chili sauce, chili paste and sesame oil. When the rice's natural release is done, flip the valve to Venting. When the pin drops, open the pot and transfer the rice to a bowl. (Oh, all right. Go ahead and taste it. It's great.) Cover it with tin foil while you make the shrimp. Rinse and dry the Instant Pot. Pour the pineapple juice/soy sauce mixture into the pot and add the red peppers, the white part of the scallions and the shrimp. Close the lid and set the valve to Sealing again, Pressure Cook (or Manual) and use the + or - button to get to 1 minute. (Fresh or frozen shrimp - same time.) When it beeps that it's done, flip the valve to Venting for a quick release and when the pin drops, open the pot. Press Cancel and then Saute. Add the pineapple chunks and the cornstarch slurry and stir until it boils and thickens. Press Cancel. Serve the shrimp and sauce over the rice and garnish with the green part of the scallions.