30-60 min4 servingsAmerican

Lightened-Up Shrimp and Grits

By Dana Angelo White

4 servings

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 10 min

Cook Time: 27 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

1 tbsp. olive oil
2 tbsp. unsalted butter, divided
12 oz. large raw shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup fire-roasted red peppers, chopped
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
2 tsp. fresh thyme, chopped
1/2 tsp. red pepper flakes
Juice of 1/2 lemon
1/2 cup coarse grits
2 cups water
1/2 cup sharp cheddar cheese, grated
2 tbsp. scallions, sliced

Traditional shrimp and grits is loaded with fat, but this version cuts the fat and calories, and uses the flavor of sweet, earthy smoked paprika to replace fatty bacon.

INSTRUCTIONS

Select Sauté. Add the olive oil and 1 tablespoon of the butter to the inner pot.
Add the shrimp and garlic to the pot and Sauté for 2 minutes. Add the roasted red pepper and season with the paprika, kosher salt, thyme, red pepper flakes, and lemon juice. Sauté for an additional 3–5 minutes, or until the shrimp is opaque, and then select Cancel to turn off the heat.
Transfer the shrimp and sauce to a large bowl. Cover with aluminum foil and set aside.
Add the grits and the remaining butter to the pot, and then stir in the water.
Cover, lock the lid, and flip the steam release handle to the sealing position. Pressure Cook on High for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick-release the remaining pressure.
Remove the lid. Add the cheese and stir until the cheese is melted and the grits are creamy.
Transfer to serving bowls and top each serving with the shrimp and sauce, and then garnish with the scallions. Serve hot.

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About the chef

Dana Angelo White

Dana Angelo White is a highly respected registered dietitian, certified athletic trainer, and culinary nutrition expert. She founded Dana White Nutrition to promote health through the integration of food, fitness, and wellness. With a passion for making healthy eating accessible, Dana specializes in sports nutrition, helping athletes and active individuals optimize their performance through personalized nutrition strategies. As a cookbook author, she creates practical and delicious recipes that promote balanced eating. Dana is also a culinary consultant and contributes regularly to Food Network, blending her love of food with her commitment to health. Additionally, Dana is a seasoned media spokesperson, an adjunct professor of sports nutrition at Quinnipiac University, and a dedicated mom of three. Her work focuses on sustainable, realistic approaches to nutrition and fitness, making it easier for people to live healthier lives.

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