Southern Shrimp and Grits

By: Chop Secrets

Southern Shrimp and Grits
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, butter, can diced tomatoes, chicken broth, contributed, cook 40 min, dinner, easy, garlic, grits, heavy cream, hot sauce, instant pot, instant pot recipe, instant pot shrimp recipe, juice of one lemon, kosher salt, milk, modern, old bay seasoning, onion, pepper, prep 5 min, pressure cook, pressure cooker recipes, red bell peppers, sauté, scallions, shrimp, shrimp and grits, shrimp recipe, strips smoked bacon, white wine

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
4 servings
Ingredients
  • 1/2 cup grits
  • 2 cups milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 1/2 lbs Shrimp
  • 2 tsp Old Bay seasoning
  • 3 strips smoked bacon
  • 1/2 cup red bell peppers
  • 1/2 onion
  • 1 tbsp garlic
  • 1/4 cup chicken broth
  • 2 tbsp white wine
  • Juice of one lemon
  • 14.5 oz can diced tomatoes
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1/4 cup heavy cream
  • 1 tbsp hot sauce
  • 2-3 scallions
Instructions
  • In a 1.5 quart casserole, whisk together Grits Mixture ingredients. Set aside.
  • Season shrimp with Old Bay and set aside.
  • Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove bacon to a paper towel lined plate.
  • Add bell pepper and onion to the pot and cook until soft, 2-3 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth, wine and lemon juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Stir in tomatoes, salt and pepper, then put steam rack into the pot (optional: to save clean-up I often use a tall steam rack or riser to keep the bottom of the grits out of the sauce)
  • Carefully lower the casserole onto the steam rack, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release.
  • Once the steam is fully released, quickly remove the casserole and steam rack from the pot and set aside. Stir the shrimp into the pot, then close the lid to allow shrimp to cook in the residual heat.
  • Meanwhile, add 1 tbsp butter to the grits and fluff with a fork to achieve desired consistency.
  • When shrimp are no longer opaque (5-10 minutes depending on shrimp size), stir heavy cream into the pot, returning to SAUTE mode as needed to heat through.
  • Add hot sauce to taste. Serve shrimp and sauce over grits topped with green onions and crumbled bacon.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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