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Instapot | |
| 1 pound medium shrimp, peeled and deveined 1 tablespoon Old Bay seasoning 4 strips applewood-smoked bacon, diced 1 yellow onion, diced 1 red bell pepper, diced 2 jalape�o pepper, seeded and minced 1/4 cup white wine 1 (15-ounce) can diced tomatoes 1/4 cup chicken broth Juice of 1 lemon 1 cup water 1 cup milk 1/2 cup stone-ground grits 2 tablespoons unsalted butter 1/4 cup heavy cream Kosher salt and freshly ground black pepper Sliced scallions, for serving | |
| In a medium bowl, toss the shrimp with the Old Bay. Add the bacon to the Instant Pot and turn on the saute function. Cook, stirring frequently, until the fat has rendered and the bacon is crisp, 10 to 15 minutes. Transfer to a paper towel-lined plate. Add the onions and peppers to the pot and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the white wine, stirring to remove any browned bits from the bottom of the pot. Stir in the tomatoes, chicken broth and lemon juice. Turn off the saute function. In a medium glass bowl that will fit inside the Instant Pot, whisk together the water, milk, grits, 2 teaspoons salt and 1/4 teaspoon pepper. Place the Instant Pot trivet on top of the gravy mixture and place the bowl on top of trivet. Cover, select the manual option, and set the timer for 30 minutes. Release the pressure. When the steam stops, remove the lid, the bowl of grits and the trivet. Whisk the butter into the grits. Stir the shrimp and cream into the gravy and allow the residual heat to cook the shrimp through, stirring occasionally, for about 5 minutes. Season to taste with salt and pepper. To serve, spoon the grits into bowls and top with the shrimp and gravy. Garnish with crisp bacon and sliced scallions. | |
Unrated | |
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