Servings: 6
Calories: 508kcal
Equipment
- Instant Pot electric pressure cooker
- Colander to drain the cooked shrimp
- Cast iron skillet Large 10-inch
Ingredients
Ingredients for the shrimp
- 2 pounds shrimp jumbo, frozen or thawed, peeled and deveined
- ½ cup water
- ¼ teaspoon avocado oil or cooking spray
- 1 tablespoon butter unsalted
- 1 clove garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Ingredients for the grits
- 1 cup corn grits white
- 2 ½ cups chicken broth
- ½ cup heavy whipping cream and another ½ a cup on reserve in case it’s needed at the end
- ½ teaspoon salt
- 3 tablespoons butter and some butter to spread on the bottom of the inner pot
- ¼ cup mascarpone cheese
Ingredients for the sauce
- 2 cups heavy whipping cream
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon chicken bouillon granulated
- ⅓ cup fresh parsley finely chopped
- 3 strips crumbled bacon (Optional to garnish the dish at the end)
- 1 tablespoon chopped green onions (Optional to garnish the dish at the end)
Instructions
Instructions for the shrimp
- Remove the Instant Pot lid and turn on the sauté setting for 5 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)
- With the lid off the pot, heat the water, avocado oil, and butter in the stainless-steel inner pot for up to 1 minute.
- Add the shrimp, garlic, salt, and pepper.
- Cancel the sauté setting and close the Instant Pot lid.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 1 minute.
- When the cooking time is finished, allow a natural pressure release for at least 2 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Use a colander to drain the liquid from the cooked shrimp and set the shrimp aside to add to the grits later.
Instructions for the grits
- Open the Instant Pot lid and spread some butter on the bottom of the inner pot.
- Then, add the chicken broth, grits, salt, and 3 tablespoons of butter to the stainless-steel inner pot.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Pour in the heavy whipping cream.
- Stir the grits to combine the ingredients.
- Add the mascarpone cheese and continue stirring.
- Remove the stainless-steel inner pot with the grits inside so they don’t dry out.
- Cover the Instant Pot stainless steel inner pot with the Instant Pot lid to keep the grits warm while off of the Instant Pot burner.
- (When it’s time to add the grits to the skillet, mix in ¼ – ½ a cup of heavy whipping cream to loosen them as needed.)
Instructions for the sauce
- (You may need to transfer the grits to the skillet at this point if you only have one Instant Pot because you will need to use the stainless-steel inner pot for the sauce.)
- Add the heavy whipping cream, smoked paprika, chili powder, garlic powder, cayenne pepper, and chicken bouillon to the empty Instant Pot stainless steel inner pot.
- Turn on the sauté setting for 10 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)
- Allow the sauté to come to a boil and let boil for about 3-5 minutes.
- While the sauce is boiling, keep watch of it and occasionally stir to avoid overcooking and burning.
- Cancel the sauté setting and stir in the parsley.
- Remove the shrimp and grits sauce in the stainless-steel inner pot from the Instant Pot burner.
Instructions for setting up the shrimp and grits
- Add the grits to a large 10-inch cast-iron skillet.
- Optional: you can mix in 1/4 – 1/2 a cup of heavy whipping cream to loosen the grits if needed.
- Place the cooked shrimp on the grits.
- Then pour the prepared sauce over the shrimp and grits.
- Heat the skillet with the shrimp and grits in the Instant Pot Omni Plus oven on the ‘warm’ setting for 5-7 minutes or 5 minutes in the conventional oven on the ‘warm’ setting or 150 degrees F.
- Remove the skillet from the oven and optionally garnish the finished dish with crumbled bacon bits and chopped green onions. Serve immediately, and enjoy!
Video
Notes
Nutrition
Calories: 508kcal | Carbohydrates: 27g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 146mg | Sodium: 1023mg | Potassium: 295mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2949IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 1mg
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