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HomeSouthern Shrimp and Grits

Southern Shrimp and Grits

Photo Credit:- Cosori Air Fryers

INGREDIENTS

Grits Mixture:
  • 1/2  cup  grits  not instant
  • 2  cups  milk
  • 1 1/2  tsp  kosher salt
  • 1/2  tsp  pepper
Shrimp Mixture:
  • 1 1/2  lbs  Shrimp  peeled, deveined and patted dry
  • 2  tsp  Old Bay seasoning
  • 3  strips smoked bacon  diced
  • 1/2  cup  red bell peppers  diced
  • 1/2  onion  finely diced
  • 1  tbsp  garlic  minced
  • 1/4  cup  chicken broth
  • 2  tbsp  white wine
  • Juice of one lemon
  • 14.5  oz  can diced tomatoes  undrained
  • 1/2  tsp  kosher salt
  • 1/2  tsp  pepper
To Finish:
  • 1  tbsp  butter
  • 1/4  cup  heavy cream
  • 1  tbsp  hot sauce  or to taste
  • 2-3  scallions  sliced, green parts only, for topping

INSTRUCTIONS

  1. In a  1.5 quart  casserole, whisk together Grits Mixture ingredients. Set aside.
  2. Season shrimp with Old Bay and set aside.
  3. 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.
  4. Add bell pepper and onion to the pot and cook until soft, 2-3 minutes. Add garlic and cook for 1-2 minutes more.
  5. 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.
  6. 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)
  7. Carefully lower the casserole onto the steam rack, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  9. When the time is up, let the pressure naturally release.
  10. 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.
  11. Meanwhile, add  1 tbsp  butter to the grits and fluff with a fork to achieve desired consistency.
  12. 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.
  13. Add hot sauce to taste. Serve shrimp and sauce over grits topped with green onions and crumbled bacon.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

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