Pressure Cooker Carolina Shrimp Cheddar Grits Recipes

CAROLINA SHRIMP & CHEDDAR GRITS

Steps:

• Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

SHRIMP AND CHEDDAR GRITS

Steps:

• Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
• Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
• Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
• Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

INSTANT POT SHRIMP AND GRITS

Steps:

• Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
• Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
• Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
• Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
• Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
• Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
• Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
• Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
• Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.

PRESSURE COOKER CAROLINA SHRIMP & CHEDDAR GRITS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.