Shrimp and grits are a classic Southern Recipe. Using your instant pot to help you prepare it is a modern twist on an old favorite. I prepared Old Fashioned Grits in the Instant Pot for a hands free grit making experience – no standing over the stove for 20 minutes constantly stirring.
2 poundspeeled, fresh Gulf Shrimp(can use frozen, thaw first)
1tbspolive oil
2tspRed Lobster signature seafood seasoning
Instructions
Grits
Place 1 tablespoon olive oil, 4 cups water, 1 cup Quaker Old Fashioned grits, 1/4 teaspoon salt, and 1/4 teaspoon Cajun seasoning or red peeper in instant pot pan.
Place pan in instant pot and cover with lid. Be sure lid has sealing ring in place. Twist lid to lock and place vent in closed position.
Press porridge button and timer will set to 20 minutes or manually set to 20 minutes.
After timer beeps allow steam to release naturally for about 10 minutes.
Carefully remove lid after pressure is released.
Stir grits and add 1 cup cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon fresh black pepper.
Stir until smooth, replace lid and vent. Press keep warm button. If you want more liquid in your grits add 1/2 cup hot water and stir.
Shrimp Sautéed on the Stove
Place 1 tablespoon olive oil and 2 pounds peeled, fresh Gulf shrimp in a non-stick skillet.
Sprinkle 1 to 2 teaspoons Red Lobster signature seafood seasoning on top of shrimp.
Stir fry on high for 4 to 6 minutes until shrimp is cooked thoroughly and is light golden color. I used a spatula to hold the shrimp flat occasionally while stir frying.
Carefully remove lid from instant pot and place about a cup full of grits on a plate. Top with about a half pound of shrimp. Serve from the instant pot and enjoy!
Notes
Nutritional Values are an estimate and will vary depending upon ingredients used.You can adjust salt and pepper seasonings to your taste. The grits keep warm and thicken in the instant pot while you are preparing the rest of your meal.If you plan to serve them immediately instead of letting them warm for a while you should use 3 to 3 1/2 cups of water instead of 4. The cheese helps them have a thicker consistency so if you are omitting the cheese you should use about 3 to 3 1/2 cups of water. If the grits are still too watery when you are ready to serve them, just press the sauté button and stir for a minute. The instant pot is very versatile. You could sauté the shrimp in the instant pot first and set aside instead of preparing shrimp on the stovetop.