Lightened-Up Shrimp and Grits

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.

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, coarse grits, contributed, cook 27 min, Dana Angelo White, dinner, easy, fire-roasted red peppers, fresh thyme, garlic, Healthy Instant Pot Cookbook by Dana Angelo White, kosher salt, large raw shrimp, lemon, modern, olive oil, prep 10 min, pressure cook, red pepper flakes, sharp cheddar cheese, sliced scallions, smoked paprika, unsalted butter, water

Prep Time

10 min

Cook Time

27 min

Servings

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

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.