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.
