Shrimp and Grits. This was the meal I continually ordered when Ted and I travelled down South to Savannah, Charleston, and Hilton Head back in November. While not the “classic” version, i.e. the one with heavy cream and butter–also delicious, but not what I want on a daily basis–, this version of shrimp and grits is literally bursting with flavor. Pork andouille sausage was the only type of andouille sausage I could find, but it offers all the fat and salt you need, which is why I omit the butter, heavy cream, and added salt. I opted to mix in more Southern and Cajun vegetables like collard greens and orange and green bell peppers. While not authentic, the peppers melt in your mouth, and the collard greens add a pop of color and nutrients. Plus, this all comes together in the Instant Pot for a one-pot meal.
Ingredients (serves 4).
For the Shrimp & Sausage:
- 1 T light olive oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/2 green pepper, diced
- 1 red pepper, diced
- 2 links andouille pork sausage, chopped
- 1 c dry white wine
- 1/2 c chives, chopped
- 2 c chopped collard green leaves, despined like kale
- 1 lb large shrimp, tails on
- 1/2 can diced tomatoes
For the Grits:
- 1 c corn grits (or polenta)
- 1 c vegetable stock
- 2/3 c unsweetened almond milk
- 1 T Cajun spice (I like Gimme Some Oven‘s DIY version, but omit salt)
- 1/2 c diced tomatoes
- 1/2 c grated Parmesan or cheddar cheese, divided
- In an Instant Pot, select “Sauté,” add oil, garlic, onions, and peppers, and cook until tender. Add sausage and continue cooking until sizzling and hot.
- Pour in wine and cook until liquid is reduced by half.
- In an oven-safe dish like a Pyrex bowl that will fit inside the Instant Pot, add grits through tomatoes (Parmesan is added at the end), and mix well.
- Place trivet over sausage mixture and place bowl of grits on top of trivet. Secure lid, seal, and set to “Pressure Cook” for 15 min.
- When time is done, vent and release steam. Carefully remove trivet and bowl of grits, which should be fluffy and all liquid has cooked off.
- Select “Sauté” again and stir in chives, collard green, shrimp, and the rest of the diced tomatoes. Sauté 5-7 min until greens are wilted and shrimp is opaque.
- Dish up 1/2 c grits, top with 2 T cheese, and 1 c of shrimp mixture with juice.
Adapted from Matilda Armstrong‘s Instant Pot Cookbook @2020.
Nutrition for 1 of 4 servings.
488 calories • 13.4 g fat (28%) • 45.6 g carbs (43%) • 31.5 g protein (29%) • 5.3 g fiber • 9.6 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.