Instant Pot Shrimp and Grits
Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the 1980’s after The New York Times included the recipe for a North Carolina chef’s shrimp and cheese grits in an article about preserving southern recipes. By the 90’s, shrimp and grits was appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018… with Instant Pot Shrimp and Grits. What a great time to be alive!
Spicy or Mild?
Shrimp and grits is a versatile dish with a wide range of styles and flavors. Our Instant Pot shrimp and grits recipe combines both cajun- and southern-style shrimp and grits. Spicy creole seasoning and andouille sausage add a good amount of heat to the shrimp and sauce. They pair perfectly with traditional, southern-style, creamy grits to help balance the spiciness. While you could adjust the heat by replacing the creole seasoning with a milder seasoning, such as Old Bay, I highly recommend embracing the heat!
Do I need to use large shrimp?
I enjoy serving this dish as an entrée so, in my opinion, the larger the shrimp the better. The smallest shrimp I’d recommend using are “large shrimp,” aka 21/25 shrimp – meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size shrimp you choose. It’s just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that’s just personal preference. There is no wrong shrimp to use.
And the AMAZING Result…
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Instant Pot Shrimp and Grits
- 6 oz. andouille sausage diced
- 1 Tbsp. olive oil
- 1/2 cup grits not instant
- 1 cup milk
- 1 cup chicken stock
- 1/2 cup yellow onions diced
- 1 Tbsp. garlic minced
- 1 cup white wine
- 1 cup canned tomatoes petite diced
- 1 Tbsp. creole seasoning
- 1 Tbsp. butter
- 1 tsp. fresh thyme leaves
- 1 Tbsp. fresh parsley finely chopped
- 1/4 cup green onions thinly sliced
- 1 lb. large shrimp 21/25 count or larger
- 1/3 cup heavy cream
- Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.
- Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.
- Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.
- Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.
- Add 3-inch trivet to Instant Pot, then place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).
- Carefully remove glass bowl from Instant Pot. Add butter to grits and whisk well, making sure to break up any clumps. Then cover until ready to serve.
- Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil. Then add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.
- Just before shrimp are fully pink, add cream and mix well. Then switch to warm setting.
- Spoon grits into a serving bowl and top with shrimp and sauce. Enjoy!
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