Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon Old Bay seasoning
- 1 teaspoon olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 1 green bell pepper, finely chopped
- ½ cup chicken broth (or ¼ cup broth + ¼ cup white wine)
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons lemon juice
- ¼ teaspoon Tabasco sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup stone-ground grits
- 1 cup water
- 1 cup low-fat milk
- 1 teaspoon butter
- 2 ounces goat cheese (or, if you prefer, shredded cheddar also works well)
- 2 tablespoons. fresh chives, chopped
- ¼ cup fat-free half-and-half
- Salt and pepper, to taste
Instructions
- In a medium bowl, toss shrimp and Old Bay seasoning together; set aside.
- Turn Instant Pot to sauté function. Add olive oil to Instant Pot, then sauté onion, garlic and bell pepper until tender and translucent (about 6 to 7 minutes). Turn off sauté function. Add broth or broth/wine mixture and next 5 ingredients (through black pepper) to Instant Pot to make gravy; stir until well combined. Insert trivet on top of gravy ingredients.
- In a medium glass bowl that will cook the grits inside the Instant Pot, mix grits together with water and low-fat milk; season with salt and pepper, to taste. Place glass bowl on trivet inside Instant Pot. Put IP lid on and set on Manual (H) for 15 minutes.
- Allow IP to release manually; open IP and carefully remove hot bowl and trivet. (Pro tip: make a “foil sling” or use heat-resistant silicone bands to make it easier to remove the bowl.) Set aside grits bowl. Add shrimp and half-and-half to Instant Pot; bury shrimp with the gravy and let shrimp cook in the hot gravy for about 3 to 5 minutes, or until shrimp is cooked.
- In grits bowl, stir in butter, goat cheese and chives.
- To serve, spoon grits into bowls and top with shrimp and gravy.
- Prep Time: 30
- Cook Time: 45
- Category: Shrimp