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Instant Pot Southern Shrimp and Grits

This classic shrimp and grits is so easy, so simple and SO DELICIOUS! The depth of flavor you get in the Instant Pot is amazing, and cooking the shrimp and the grits in the same pot at the same time is GENIUS!

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An iconic southern specialty perfected in New Orleans, this dish tastes great for brunch, for dinner, for a weeknight meal or for when company’s coming. If you haven’t tried grits, or if you associate them only with the white mush served at Southern breakfast tables, then you are in for a treat–this is something completely different.

Grits are simply stone-ground cornmeal, and as such, they are great at soaking up whatever flavors you mix them with. Grits are closely related to the Italian staple, polenta. In fact, if you prefer a bit more body, you may even want to try this dish with polenta instead of grits–just be sure to use the dried kind, not the prepared polenta that comes in a tube.

For this dish, we recommend shrimp that are at least “31-40 count”–which is a slightly larger shrimp, but not jumbo. Shrimp are graded according to the number of shrimp that weigh a pound, so the higher the number, the smaller the shrimp.

Cooking the shrimp and the grits in the same pot at the same time is GENIUS!


Ingredients:

Grits Mixture:

  • 1/2 cup grits (not instant)
  • 2 cups milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 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 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 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4), 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 the steam rack into the pot (optional: to save clean-up I often use a tall steam rack or riser like this 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 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.

*The MANUAL and PRESSURE COOK buttons are interchangeable.