Does it sound like my shrimp sauce is conflicted? That is because the last two times we had shrimp I froze the small amounts of sauce I had left over. Tonight they make a combo comeback as creamy mustard scampi sauce.
Shrimp with creamy mustard scampi sauce and rice and power greens
We are big on keeping bits and pieces of previous dishes in our freezer. Sometimes we even use them. Instead of having to create a sauce tonight we have one ready to go. John cooks the shrimp and I make some rice in the Instant Pot.
My recipe for white rice – 1 cup rinsed white rice, 1 cup water, 1/2 teaspoon salt, oil or butter to coat the bottom of the Pot. (The water clinging to the rice from the rinsing is part of the liquid for cooking.) Set the Instant Pot to pressure cook for 4 minutes. After a 10 minute cool down release the rest of the pressure. Done.
The greens are from a salad package called Power Greens. I just dump the whole package in a pan with a little butter and some frozen corn and salt. In five minutes they are cooked.
