Low Country Shrimp and Grits for the Instant Pot
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 2 People 1x
Ingredients
Scale
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
Pan-Seared Shrimp in Butter
- 20 Shrimp (Deviened 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
- Add 1/2 cup water to the bottom of the Instant Pot insert.
- Set the Instant Pot on sauté.
- Set the trivet down in the bottom of the Instant Pot insert.
- 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.
- Add 1/2 Cup of Grits with 2 Cups of Water and salt into the small bowl. Stir.
- Turn off the sauté function and switch the IP to manual mode. Set it for ten minutes.
- 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.
- Toss your shrimp in the spice mixture and tabasco sauce.
- Sautee your shrimp.
- When your instant pot finishes the pressure cycle, do a quick release of the pressure by immediately turning the valve.
- To the grits, add the cheeses, butter, heavy cream, tabasco sauce or ancho chili powder, and stir until well blended.
- Top with hot shrimp in their butter, and serve!
Notes
This recipe can be doubled!
