In this easy shrimp and grits recipe, creole seasoning and andouille sausage add heat and pair perfectly with creamy 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
- ½ cup quick grits
- 1 cup milk
- 1 cup chicken stock
- ½ 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
- ¼ cup green onions thinly sliced
- 1 lb. large shrimp 21/25 count or larger
- ⅓ 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!
- It is common for people to overcook their shrimp. When shrimp is done, it is pink with red tails, and the flesh is slightly opaque. The shrimp will be slightly white. Do not eat shrimp that is gray or translucent (clear) after cooking. If your shrimp are a bright white, they are most likely overcooked. Likewise, if shrimp is very tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is 120 degrees Fahrenheit.
- We use Tony Chachere’s Creole Seasoning for this recipe. If your store does not carry this brand, you can substitute another Creole seasoning or any type of spicy seasoning you choose. If you don’t want spicy seasoning, use a teaspoon of salt and any other spices you want.
- If you are making a double batch, I recommend cooking the grits separately as they will not fit in one bowl in the Instant Pot. You can double everything else in the IP. However I wouldn’t double the creole seasoning. I’d recommend using 1 ½ tbs rather than 2 full tablespoons. Cook time would remain the same.
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This was my first time making grits. My husband asked for spicy shrimp and grits and I found your recipe. Our instant pot is only a week old so I was eager to try this one and show the hubby why the kitchen gadget was a must! HE LOVED IT! Said it was amazing and the best shrimp and grits he has ever had. We used jalapeño venison sausage instead of andouille because we had that in our freezer. The dish was simply amazing and will become a favorite in our home for when we want a nice comfort meal. Thank you for making me look like a rock star chef for my hubby!
Delish! I made this tonight and followed the recipe- didn’t change anything. This totally satisfied my craving for shrimp and grits. It was hard to find grits that weren’t “instant”- I had to go to the health foods isle. I didn’t have a 3” trivet. I used the one that came with the instant pot and it worked fine. I will make this again!
So good! Followed the recipe exactly and it turned out deliciously!
And if you don’t want Creole type?
You can use any type of spicy seasoning you choose. If you don't want spicy seasoning, use a tsp of salt and any other spices you want. The finished result doesn't actually taste like a creole dish, despite using the creole seasoning.
I tried this recipe and LOVED it! The only problem I had was finding grits in the midwest... 4 stores later, finally success at whole foods. I'm originally from Louisiana and have been searching for a recipe that was doable, while at the same time one that my Wisconsin born husband would enjoy. This one is it!! Thank you so much for posting. We will definitely be doing this one again.
Thanks for the feedback! Glad to know a Louisiana native gave me a thumbs up!
You leave the grits uncovered in the IP?
As always, delicious!
This was the first meal I made with my IP and it was amazing. Turned out perfect!
I seldom stick to a recipe but I sort of did for this recipe. I couldn’t find my tall trivet so I cooked my stone ground grits in the IP first instead of pot in a pot method, then put them on the stove top to simmer some more.
I doubled the recipe because we had company. (Yeah, I try new things with company). The flavor was very good. Next time I will get smoked andulle sausage. I was surprised by the flavor that developed in such a short time. I used too much salt in the grits but that is not the recipe’s fault. I added a little extra heavy whipping cream at the end. Hubby wanted shrimp and grits for his birthday dinner and this was stellar.
Everyone raved about this dish which made me happy.
I'm so glad everyone liked it!
Sounds wonderful and I’ll be making this weekend for my hubby.
We live in Alabama, and Creole seasonings abound at every grocery. I want it to be like yours, not mildly spicy. Could you tell me a good brand I might look for, or the brand you use so I could research the ingredients???
We use Tony Chachere's Creole Seasoning.
Zatarain's is better than Tony Chachere's--unless they've changed TC recipe. TC is usually more salty than Zatarain's. I am a Cajun from Lafayette, LA living in Atlanta, GA and can find Zatarain's at Publix and Walmart. I haven't tried your recipe yet in the IP, but it sounds good. I'll save it to try some time soon.
can I double the recipe and if I do will it change the cooking time?
You cannot double the grits because it would not fit in that size bowl, but you can double everything else. However I wouldn't double the creole seasoning. I'd recommend using 1 1/2 tbs rather than 2 full tablespoons. Cook time would remain the same.
This recipe has become a favorite in my house! I have the bigger instant pot so I usually double the recipe so we can have leftovers or lunch for the next day.
Hector M Salazar
This was my first time making and trying grits and shrimps and couldn't have picked a better recipe. After a year of telling me about this dish I broke down and made it. My wife loved it.
This was my first time ever making shrimp and grits, and a newbie using the Instant Pot! It turned out delicious! The recipe was very easy to follow and due to personal tastes, omitted the creole seasoning. The entire family loved it, and hubby had seconds! I also used the trivet that came with the IP and that worked out great. Will definitely be adding this to the mix to make again! Thank you for such easy instructions and this wonderful recipe!
So glad you enjoyed them!
Can you cook this in advance and heat up the next day for company? I am trying to find make-ahead recipes for a brunch that I am hosting. Thanks
I've definitely eaten the leftovers the next day and they were delicious. Obviously, not as good as when cooked fresh, but still very good!
Out of white wine. Can marsala be substituted? Can a silicone bowl work in lieu of glass?
Marsala wine has a really different taste, so I'm not sure how that will translate. And yes, I do believe you can use a silicone bowl; though I've not tested that.
Oh WOW this was AMAZING! Thank you so much for the recipe. Followed the recipe and wouldn’t change a thing.
This recipe is truly magical. I think I will double the grits next time I make this, but other than that, would not change a thing!!!
We made it for our Christmas Eve dinner, (We celebrate a little early) it is tradition in my husband’s family to have Shrimp Creole on Christmas Eve, so this was my nod to that.
Everyone was raving, from age 10 to 43 😉
Second attempt...this time we followed the recipe (almost)! This is so good, and we are not Southerners and didn’t grow up with Grits! Hard to imagine it would serve six though.... Four at the most!
Can I double the recipe and if so, do I change the cook time for the grits?
You cannot double the grits because it would not fit in that size bowl, but you can double everything else. However I wouldn’t double the creole seasoning. I’d recommend using 1 1/2 tbs rather than 2 full tablespoons. Cook time would remain the same.
This recipe has good flavor even without the sausage, which I omitted because I don't eat meat. I also substituted vegetable broth for the chicken stock. Other than that, I followed the directions exactly, but I found the grits to be extremely runny, not sure how to fix that.
Hmmm, we've never experienced runny grits. When they first come out, they may seem a little runny, but as they sit they should thicken up quickly. What kind of grits did you use?
I used Trader Joe's Stone Ground White Grits. Every other time I've made them the traditional way and they've been perfect. I figured they'd thicken while I finished cooking the shrimp but they didn't so it was more like shrimp and grits soup 😂 Not bad, just not what I was expecting. I'll try again another time. It was my first attempt at using my instapot, maybe I made a mistake even though it seemed pretty straightforward.
Ah, that would be why. According to this article, "Quick and Regular grits take 5 to 15 minutes to cook; Stone-Ground Grits can take anywhere from 30 to 60 minutes."
So i have stoneground also, can i just cook longer in the ip with the sauce still
Yes, that should be fine for the sauce. But I'm not sure how long you would need to cook stoneground grits.
Amazingly delicious. I sub half & half for heavy cream. Also, dried herbs work, just reduce by 1/4.
This was delicious! I used Old Bay since I had no Creole seasoning. I also increased the grits by 50%. Definitely voted a "keeper" by my 2 teenage boys and husband!
I was wondering, can this be made via crock pot method? I unfortunately do not have an IP☹️. If it can be made via crock pot, what would the recipe changes be? Thank you for your time.
I'm sorry, I don't have much experience converting recipes to slow cooker method.
First time, making this dish. Turned out amazing! Also make the greens recipe that you posted, hubby is total in love. Said tasted just like his mom made! Win win, thank you!
Hugs from Oregon!
So easy and so yummy!
Outstanding. Especially like that grits were not creamy.
This might be a silly question, but if I make the grits separately, do I still need to pressure cook for 10 minutes? I’m new to instant pot 🙂
I would say yes so that the sauce ingredients can come together as one.
This was super easy and tasted like a 5 star Restaurant! I served it with the Red Lobster drop biscuits! Perfect pairing.
We have made this recipe numerous times and it is quickly becoming a family favorite. Turns out great every time. Just as good or better as I have had in several restaurants.
Can you use quick grits rather than regular grits?
I have not tested this method with quick grits, but I believe they will be overcooked.
Very good! I’ll definitely make it again.
Wish I had read ALL the comments. My grits didn't cook. Was using Coarse Stone Ground Grits. Am trying again...but this was a dinner disaster. Recipe just said not instant, so I assumed these would work. recipe on the grits bag calls for 45 min to 1 hour. Are you saying it might take that long with a pressure cooker? Otherwise, looks great...but this was a huge disappointment.
Sorry it didn't work for you. Grits are similar to oatmeal. There are instant grits, old fashioned, and stone ground (for oatmeal this is similar to steal cut), and all have different cook times. This recipe uses old fashioned grits. I will make a note in the recipe card to avoid further confusion.
I appreciate the tip about how to cook the shrimp as I haven't cooked shrimp very often. This turned out perfect. Will make it again.
lawrence G Falkenhausen
I loved it. I posted this recipe to the Instant Pot Community on FB. Best of luck to you.
My family loved this recipe. Thank you.
Delish, worked well cooking grits on top of tomato base. Good flavors
2nd time making this. Even better than I remembered. The grits were wonderful and made me wonder why I don’t eat them more often. The shrimp and sausage were so flavorful! My husband had seconds!
Oh my goodness! This dish was so delicious! This was my first time making grits and I’m so impressed with how flavorful this dish was! My family and I enjoyed this and scrapped the bowls clean
Definitely making this again!
I loved this. The shrimp was great. But I did not add full cream. I added a splash of 1/2 1/2 and a tbsp of butter for the fat. The only bit: I was not super excited about the grits cooked in the IP. It was acceptable but not amazing.
why glass bowl? is stainlesss steel different?
It's just a preference. You can use a stainless steel bowl.