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    Home » Instant Pot

    Instant Pot Shrimp and Grits

    Published May 16, 2018. Last modified January 18, 2020 By Gary White

    21.0K shares
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    Two pictures of white bowls with shrimp and grits inside, with a text in the middle that says Instant pot Shrimp and Grits The Foodie Eats

    In this easy shrimp and grits recipe, creole seasoning and andouille sausage add heat and pair perfectly with creamy grits.

    Instant Pot Shrimp and Grits | The Foodie Eats

    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!

    Instant Pot Shrimp and Grits | The Foodie Eats

    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.

    The Process

    Instant Pot Shrimp and Grits | The Foodie Eats

    Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add grits to oven-safe glass bowl.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add milk and chicken stock to glass bowl and whisk together. Set aside.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Sausage should look something like this.

     

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add onions to pot and sauté for about 3 minutes, until softened and translucent.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add garlic and continue cooking for one minute.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add tomatoes and creole seasoning to pot and mix well.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add 3-inch trivet to Instant Pot.

    We used this: Steamer Basket Rack Set

    Instant Pot Shrimp and Grits | The Foodie Eats

    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).

    Instant Pot Shrimp and Grits | The Foodie Eats

    Carefully remove glass bowl from Instant Pot.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Add butter to grits...

    Instant Pot Shrimp and Grits | The Foodie Eats

    ...and whisk well, making sure to break up any clumps. Then cover until ready to serve.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil.

    Instant Pot Shrimp and Grits | The Foodie Eats

    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.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Just before shrimp are fully pink, add cream and mix well.

    Instant Pot Shrimp and Grits | The Foodie Eats

    Switch to warm setting.

    And the AMAZING Result...

    Instant Pot Shrimp and Grits | The Foodie Eats

    ★ Did you make this recipe? Please give it a star rating below★

    Instant Pot Shrimp and Grits | The Foodie Eats

    Instant Pot Shrimp and Grits

    Cajun-style shrimp and sauce with southern-style grits.
    4.90 from 46 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Southern
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 409kcal
    Author: Gary White

    Ingredients

    • 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

    Instructions

    • 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!

    Video

    Notes

    • 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.

    Nutrition

    Calories: 409kcal | Carbohydrates: 22g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 243mg | Sodium: 997mg | Potassium: 517mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1760IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 3.4mg
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    Reader Interactions

    Comments

    1. Cristen

      September 03, 2018 at 9:19 pm

      5 stars
      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!

      Reply
    2. Megan

      September 15, 2018 at 9:04 pm

      5 stars
      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!

      Reply
    3. Susan

      December 09, 2018 at 9:37 pm

      5 stars
      So good! Followed the recipe exactly and it turned out deliciously!

      Reply
    4. Jo Tourtelotte

      December 25, 2018 at 8:33 am

      And if you don’t want Creole type?

      Reply
      • Gary

        December 26, 2018 at 8:30 am

        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.

        Reply
    5. Morgan

      December 31, 2018 at 9:05 am

      5 stars
      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.

      Reply
      • Gary

        December 31, 2018 at 1:50 pm

        Thanks for the feedback! Glad to know a Louisiana native gave me a thumbs up!

        Reply
    6. Adam

      January 09, 2019 at 7:19 pm

      You leave the grits uncovered in the IP?

      Reply
      • Gary

        January 10, 2019 at 9:55 am

        Yes, uncovered.

        Reply
    7. Tiffany

      January 10, 2019 at 10:58 am

      5 stars
      As always, delicious!

      Reply
    8. Misty

      January 10, 2019 at 1:02 pm

      5 stars
      This was the first meal I made with my IP and it was amazing. Turned out perfect!

      Reply
      • Dianne

        March 10, 2019 at 7:10 pm

        5 stars
        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.

        Reply
        • Gary

          March 11, 2019 at 7:54 am

          I'm so glad everyone liked it!

          Reply
    9. Lynn

      February 28, 2019 at 8:13 am

      5 stars
      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???

      Reply
      • Gary

        February 28, 2019 at 8:36 am

        We use Tony Chachere's Creole Seasoning.

        Reply
        • Tina

          March 02, 2019 at 1:05 am

          5 stars
          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.

          Reply
    10. Mary Parker

      May 08, 2019 at 10:09 am

      can I double the recipe and if I do will it change the cooking time?

      Reply
      • Gary

        May 10, 2019 at 1:18 pm

        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.

        Reply
    11. Cristi

      August 23, 2019 at 7:26 pm

      5 stars
      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.

      Reply
    12. Hector M Salazar

      August 29, 2019 at 1:14 am

      5 stars
      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.

      Reply
    13. Angela

      September 03, 2019 at 12:14 pm

      5 stars
      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!

      Reply
      • Gary White

        September 03, 2019 at 1:01 pm

        So glad you enjoyed them!

        Reply
    14. Leslie

      October 13, 2019 at 11:02 am

      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

      Reply
      • Gary White

        October 14, 2019 at 8:48 am

        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!

        Reply
    15. Diana vereen

      November 17, 2019 at 6:05 am

      Out of white wine. Can marsala be substituted? Can a silicone bowl work in lieu of glass?

      Reply
      • Gary White

        November 19, 2019 at 7:36 am

        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.

        Reply
    16. Brittany

      December 08, 2019 at 6:13 pm

      5 stars
      Oh WOW this was AMAZING! Thank you so much for the recipe. Followed the recipe and wouldn’t change a thing.

      Reply
    17. Emily

      December 22, 2019 at 12:44 am

      5 stars
      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 😉

      Reply
    18. Tami

      December 22, 2019 at 7:58 pm

      5 stars
      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!

      Reply
    19. Cynthia

      December 23, 2019 at 9:47 am

      Can I double the recipe and if so, do I change the cook time for the grits?

      Reply
      • Gary White

        January 11, 2020 at 9:58 am

        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.

        Reply
    20. Susan Boyd

      January 01, 2020 at 7:51 pm

      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.

      Reply
      • Gary White

        January 03, 2020 at 10:51 am

        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?

        Reply
        • Susan Boyd

          January 03, 2020 at 7:58 pm

          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.

          Reply
          • Gary White

            January 04, 2020 at 9:14 am

            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."

            Reply
            • Donna Carpenter

              March 12, 2020 at 10:23 am

              So i have stoneground also, can i just cook longer in the ip with the sauce still

            • Gary White

              March 13, 2020 at 9:37 am

              Yes, that should be fine for the sauce. But I'm not sure how long you would need to cook stoneground grits.

    21. Kelly

      January 03, 2020 at 9:16 pm

      5 stars
      Amazingly delicious. I sub half & half for heavy cream. Also, dried herbs work, just reduce by 1/4.

      Reply
    22. Kathleen

      January 13, 2020 at 10:18 pm

      5 stars
      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!

      Reply
    23. Kathie Shriver

      February 07, 2020 at 9:17 am

      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.

      Reply
      • Gary White

        February 09, 2020 at 2:53 pm

        I'm sorry, I don't have much experience converting recipes to slow cooker method.

        Reply
    24. Andrea

      February 08, 2020 at 12:38 am

      5 stars
      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!

      Reply
    25. katie Linthicum

      February 08, 2020 at 6:17 pm

      5 stars
      So easy and so yummy!

      Reply
    26. Bruce

      February 09, 2020 at 8:32 am

      5 stars
      Outstanding. Especially like that grits were not creamy.

      Reply
    27. Rach

      February 23, 2020 at 11:31 pm

      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 🙂

      Thanks!!

      Reply
      • Gary White

        February 26, 2020 at 11:59 am

        I would say yes so that the sauce ingredients can come together as one.

        Reply
    28. Lia Long

      May 25, 2020 at 9:20 pm

      4 stars
      This was super easy and tasted like a 5 star Restaurant! I served it with the Red Lobster drop biscuits! Perfect pairing.

      Reply
    29. Katie

      May 30, 2020 at 12:31 pm

      5 stars
      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.

      Reply
    30. Ashni

      June 29, 2020 at 3:34 pm

      Can you use quick grits rather than regular grits?

      Reply
      • Gary White

        July 01, 2020 at 7:25 am

        I have not tested this method with quick grits, but I believe they will be overcooked.

        Reply
    31. Jacque

      July 16, 2020 at 9:15 pm

      5 stars
      Very good! I’ll definitely make it again.

      Reply
    32. Sarah Moore

      July 24, 2020 at 7:49 pm

      2 stars
      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.

      Reply
      • Gary White

        July 24, 2020 at 9:16 pm

        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.

        Reply
    33. Becky

      July 25, 2020 at 6:22 am

      5 stars
      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.

      Reply
    34. lawrence G Falkenhausen

      September 25, 2020 at 8:51 pm

      5 stars
      I loved it. I posted this recipe to the Instant Pot Community on FB. Best of luck to you.

      Reply
    35. Michelle

      October 26, 2020 at 7:30 pm

      My family loved this recipe. Thank you.

      Reply
    36. Chris Beloni

      February 01, 2021 at 8:10 pm

      Delish, worked well cooking grits on top of tomato base. Good flavors

      Reply
    37. Kerri Anenberg

      February 16, 2021 at 11:05 pm

      5 stars
      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!

      Reply
    38. Joan Farquharson

      August 19, 2021 at 7:44 pm

      5 stars
      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!

      Reply
    39. p forsyth

      March 14, 2022 at 7:32 pm

      4 stars
      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.

      Reply
    40. richard bobeck

      April 04, 2022 at 12:27 pm

      why glass bowl? is stainlesss steel different?

      Reply
      • Gary White

        April 14, 2022 at 1:10 pm

        It's just a preference. You can use a stainless steel bowl.

        Reply

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