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Ingredients

• ✓ shrimp stock
• shrimp
• olive oil
• shallot
• garlic
• lemon zest
• red pepper flakes
• salt
• black pepper
• lemon
• butter
• orzo
• white wine
• parsley
• lemon

Instructions

1. 1 Place shrimp in a large bowl and set aside.
2. 2 Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
3. 3 Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
6. 6 Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.

By Bibi

Ingredients

• ✓ shrimp stock
• mustard
• whiskey
• crimini mushroom
• shallot
• garlic
• olive oil
• black pepper
• salt
• bacon
• filet mignon steak
• heavy cream
• whiskey
• black pepper
• beef broth
• cajun seasoning
• bread crumb
• crab meat
• water
• green bell pepper
• celery
• garlic
• green onion
• onion
• olive oil

Instructions

1. 1 Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. 2 Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. 3 Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. 4 Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

By SUEZINOHIO

Ingredients

• ✓ shrimp stock
• grapeseed oil
• yellow onion
• carrot
• red bell pepper
• green bell pepper
• garlic
• harissa paste
• fire-roasted diced tomato
• tomato paste
• chickpea
• shrimp
• salt

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
2. 2 Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
3. 3 Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

By CookingWithShelia