Pressure Cooker Shrimp & Grits
When made in a pressure cooker, this classic Southern dish is easy enough for a busy weeknight meal—with an added bonus of fewer pots and pans to clean.
- 2 links spicy chicken sausage, like andouille
- 1 green bell pepper
- 1 orange or yellow bell pepper
- 2 green onions
- 1 tbsp (15 mL) vegetable oil
- 2 garlic cloves, pressed
- 1 tbsp (15 mL) Seasoning Salt
- 1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained
- 1 lb. (450 g) medium shrimp (41–50 count), peeled, deveined, and tails removed
- 3 cups (750 mL) boiling water
- 1 cup (250 mL) instant grits or instant polenta (see cook’s tip)
- ¼ tsp (1 mL) salt
- 4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL)
Slice the sausage, peppers, and white portion of the green onions with the Quick Slice.
Heat the oil in the Quick Cooker on SEAR for 2 minutes. Add the sausage and cook until browned, about 3 minutes. Add the peppers, onions, garlic, and Seasoning Salt; cook until softened, about 3 minutes.
- Stir in the tomatoes and shrimp; press CANCEL. Place the wire rack on top of the shrimp.
Pour the water into the ceramic pot and whisk in the grits or polenta and salt. Cover and carefully lower the pot onto the rack.
- Cook on FISH/SEAFOOD for 3 minutes, then manually release the pressure.
Thinly slice the green part of the green onions. Whisk the grits until smooth, then whisk in the cheese. Serve the shrimp and sausage over the grits using a slotted spoon. Top with the green onion.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 360, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 160 mg, Sodium 980 mg, Carbohydrate 28 g, Fiber 1 g, Total Sugars 3 g (includes 0 g added sugars), Protein 27 g
Instant polenta has a coarser texture, closer to how this dish is traditionally served, whereas instant grits are finer and found in most grocery stores. With such a slight difference in texture, use whichever is available in your area. It’ll be delicious whatever type you use.