Low Country Shrimp and Grits for the Instant Pot
★★★★★ 5 from 10 reviews
Author: Amy Blevins
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 minutes
Yield: 2 People
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 minutes
Yield: 2 People
INGREDIENTS
CHEESE GRITS IN THE INSTANT POT
2 Cups Water 1/2 Cup Grits (Old Fashioned or Stone Ground — Both work.)
1 Teaspoon Salt
4 Ounces Extra Sharp Cheddar, grated
2 Tablespoons Parmesan (Grated)
2 Drops Tabasco Sauce (Or sub 1 dash ancho chili powder or cayenne instead.)
1 1/2 Tablespoons Butter,
2 Tablespoons Heavy Whipping Cream
2 Cups Water 1/2 Cup Grits (Old Fashioned or Stone Ground — Both work.)
1 Teaspoon Salt
4 Ounces Extra Sharp Cheddar, grated
2 Tablespoons Parmesan (Grated)
2 Drops Tabasco Sauce (Or sub 1 dash ancho chili powder or cayenne instead.)
1 1/2 Tablespoons Butter,
2 Tablespoons Heavy Whipping Cream
PAN-SEARED SHRIMP IN BUTTER
20 Shrimp (Deveined and cleaned)
3 Tablespoons Butter,
1-2 Teaspoon Coarse Black Pepper
20 Shrimp (Deveined and cleaned)
3 Tablespoons Butter,
1-2 Teaspoon Coarse Black Pepper
1-2 Teaspoon Coarse Kosher Salt
2 Drops Tabasco Sauce (Or sub 1 dash ancho chili powder or cayenne instead.)
INSTRUCTIONS
1. Add 1/2 cup water to the bottom of the Instant Pot insert.
2. Set the Instant Pot on sauté.
3. Set the trivet down in the bottom of the Instant Pot insert.
4. Use the pot in pot method to cook the grits.
2 Drops Tabasco Sauce (Or sub 1 dash ancho chili powder or cayenne instead.)
INSTRUCTIONS
1. Add 1/2 cup water to the bottom of the Instant Pot insert.
2. Set the Instant Pot on sauté.
3. Set the trivet down in the bottom of the Instant Pot insert.
4. Use the pot in pot method to cook the grits.
Find a small mixing bowl or cake pan or even a small glass dish that will fit into your IP on top of the trivet.
5. Add 1/2 Cup of Grits with 2 Cups of Water and salt into the small bowl. Stir.
6. Turn off the sauté function and switch the IP to manual mode. Set it for ten minutes.
7. Once the IP has started counting down and gets down to about five minutes, place butter in the skillet and preheat until just starting to brown.
8. Toss your shrimp in the spice mixture and tabasco sauce.
9. Sautee your shrimp.
10. When your instant pot finishes the pressure cycle, do a quick release of the pressure by immediately turning the valve.
11. To the grits, add the cheeses, butter, heavy cream, Tabasco sauce or ancho chili powder, and stir until well blended.
6. Turn off the sauté function and switch the IP to manual mode. Set it for ten minutes.
7. Once the IP has started counting down and gets down to about five minutes, place butter in the skillet and preheat until just starting to brown.
8. Toss your shrimp in the spice mixture and tabasco sauce.
9. Sautee your shrimp.
10. When your instant pot finishes the pressure cycle, do a quick release of the pressure by immediately turning the valve.
11. To the grits, add the cheeses, butter, heavy cream, Tabasco sauce or ancho chili powder, and stir until well blended.
12. Top with hot shrimp in their butter, and serve
