Pressure Cooker Carolina Shrimp Cheddar Grits Food
SHRIMP AND CHEDDAR GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
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.
CAROLINA SHRIMP & CHEDDAR GRITS
Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
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INSTANT POT SHRIMP & CHEESE GRITS - PRESSURE LUCK COOKING
From pressureluckcooking.com
Reviews 24Calories 682 per servingCategory Seafood
- Add the water, broth, olive oil, and grits to the Instant Pot. Stir well. Secure the lid, move the valve to the sealing position, hit Manual or Pressure Cook on High Pressure for 10 minutes. When done cooking, allow a 5-minute natural release followed by a quick release.
- Once the lid’s off, give everything a good stir so the grits are smoothed out and blended with the remaining liquid. Add in the cream, butter and Boursin or cream cheese (if using) and stir until melded into the grits.
- Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting. Once bubbling, add the shrimp and sauté for about 2-3 minutes stirring occasionally. As soon as they begin to curl and appear opaque, hit Cancel to turn the pot off and then hit Keep Warm.
- Stir in the cheese. Then, add the pepper (if using) and hot sauce (if using). Stir until melded into the grits and let rest for 3-5 minutes to slightly thicken and then serve. Top with chives and additional pepper, if desired.
INSTANT POT EASY CHEESY SHRIMP AND GRITS - STAY SNATCHED
From staysnatched.com
Ratings 18Calories 405 per servingCategory Breakfast, Brunch, Dinner, Lunch
- Place the Instant Pot on the saute function. Add the chopped bacon and cook for 3-4 minutes until crisp. Remove the bacon and set aside, drain most of the bacon grease. I reserved about a teaspoon.
- You can remove the sauce/gravy from the Instant Pot and cook the grits separately if you wish (without using the Pot in Pot method). Remove the gravy and add the grits, 1 cup of chicken broth, milk, and salt. Grits normally stick to the pot. Grease it with oil first, I use olive oil.
HOW TO MAKE SHRIMP AND GRITS IN THE PRESSURE COOKER
From homepressurecooking.com
Servings 4Total Time 15 minsEstimated Reading Time 3 mins
- Drizzle a little vegetable oil on the bottom of your inner pot. Just a quick saute on both sides. Remove shrimp from pot and set aside.
- Substitute one of the cups of water for a cup of heavy cream. For my recipe I used 3 cups of water and 1 cup of heavy cream to one cup of grits added to the pot.
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