Shrimp and Grits

Instant Pot Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato sauce combine with creamy grits to create a delicious fusion of flavors.

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Shrimp and Grits Save
Shrimp and Grits
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Instant Pot Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato sauce combine with creamy grits to create a delicious fusion of flavors.

  • Preparing Time: 45 minutes
  • Total Time: 45 minutes
  • Served Person: 4
white meat free gluten free red meat free pescatarian
main dish

Step-by-step

  • Pat shrimp dry and sprinkle with Old Bay seasoning. Set aside.
  • On 'Sauté' mode, cook bacon until crisp, about 3 minutes. Using a slotted spoon, remove to a plate and set aside.
  • Sauté onions and bell peppers in the rendered bacon fat till onion is translucent, about 2 to 3 minutes.
  • Add garlic and saute briefly. Turn Instant Pot off.
  • Deglaze with white wine, and stir well to remove any browned bits, allowing the wine to mostly evaporate.
  • Stir in tomatoes, lemon juice, broth, hot sauce, salt and pepper. Place trivet in the Instant Pot.
  • In a medium bowl that will fit in the Instant Pot, stir together grits, milk, water, salt and pepper. Place bowl on trivet.
  • Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
  • Cook on 'Manual' mode for 10 minutes. Allow the pressure to release naturally. Open the Instant Pot, remove the grits and set aside.
  • Remove the trivet. Carefully stir in shrimp.
  • Close the Instant Pot immediately and allow the shrimp to finish cooking in the residual heat. Instant Pot will be in 'Keep Warm' mode.
  • While shrimp is cooking, fluff grits with a fork, adding in a tablespoon of butter.
  • After 10 minutes, open the Instant Pot. Gently stir the shrimp.
  • Turn on 'Sauté' mode and stir in cream. Heat through (don't boil) and turn off Instant Pot.
  • Garnish with scallions and bacon. Serve grits topped with shrimp and sauce.

Working Within Dietary Boundaries

Adapting this dish for specific nutritional needs requires careful attention to the liquid base. Dairy intolerance demands substituting the milk and heavy cream with unsweetened plain almond milk or oat milk at a strict one-to-one ratio, though whole canned coconut milk provides a richer texture closer to heavy cream. Shellfish allergies eliminate the main protein, but firm tofu cubes or thick slices of king oyster mushrooms can absorb the Old Bay seasoning and bacon drippings effectively when seared in the same sauté mode.

Managing the Pressure Cooking Sequence

Using an electric multi-cooker for two distinct textures simultaneously relies on vertical separation. Placing the grits inside a separate heat-safe bowl on a metal trivet above the liquid tomato sauce cooks the corn and the sauce in a single 10-minute cycle. Natural pressure release prevents the boiling liquid from spurting through the valve, ensuring the starch hydrates evenly without scorching the bottom of the stainless steel insert.

Protecting Delicate Proteins

Prawns and shrimp toughen rapidly when subjected to direct, sustained high heat. Turning the cooker off before stirring the seafood into the residual warmth allows the crustaceans to turn pink and opaque gently over a ten-minute window. Heavy cream must be stirred in last while the unit is switched off to prevent curdling caused by residual heat acting on dairy fats.

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