Name: Lightened-Up Shrimp and Grits
Prep time: 10 min
Cook time: 27 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 tbsp olive oil; 2 tbsp unsalted butter (divided); 12 ounces large raw shrimp (peeled and deveined); 1 clove garlic; 1/2 cup fire-roasted red peppers (chopped ); 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 2 tsp fresh thyme (chopped); 1/2 tsp red pepper flakes; 1/2 lemon (juiced); 1/2 cup coarse grits; 2 cups Water; 1/2 cup sharp Cheddar cheese (grated); 2 tbsp Sliced scallions

Lightened-Up Shrimp and Grits

By :Healthy Instant Pot Cookbook by Dana Angelo White

Traditional shrimp and grits is loaded with fat, but this version cuts the fat and calories, and uses the flavor of sweet, earthy smoked paprika to replace fatty bacon.

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Grits, Shrimp

Prep Time

10 minutes

Cook Time

27 minutes

Servings

4 servings

Ingredients

1 tbsp olive oil
2 tbsp unsalted butter divided
12 ounces large raw shrimp peeled and deveined
1 clove garlic
1/2 cup fire-roasted red peppers chopped
1/2 tsp smoked paprika
1/2 tsp kosher salt
2 tsp fresh thyme chopped
1/2 tsp red pepper flakes
1/2 lemon juiced
1/2 cup coarse grits
2 cups Water
1/2 cup sharp Cheddar cheese grated
2 tbsp Sliced scallions

Course

Dinner

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood

Duration

30-60 min

Cooking Technique

Pressure Cook

Main Ingredient

Grits, Shrimp

Prep Time

10 minutes

Cook Time

27 minutes

Servings

4 servings

Ingredients

1 tbsp olive oil
2 tbsp unsalted butter divided
12 ounces large raw shrimp peeled and deveined
1 clove garlic
1/2 cup fire-roasted red peppers chopped
1/2 tsp smoked paprika
1/2 tsp kosher salt
2 tsp fresh thyme chopped
1/2 tsp red pepper flakes
1/2 lemon juiced
1/2 cup coarse grits
2 cups Water
1/2 cup sharp Cheddar cheese grated
2 tbsp Sliced scallions

Instructions

Select Sauté. Add the olive oil and 1 tablespoon of the butter to the inner pot.
Add the shrimp and garlic to the pot and sauté for 2 minutes. Add the roasted red pepper and season with the paprika, kosher salt, thyme, red pepper flakes, and lemon juice. Sauté for an additional 3–5 minutes, or until the shrimp is opaque, and then select Cancel to turn off the heat.
Transfer the shrimp and sauce to a large bowl. Cover with aluminum foil and set aside.
Add the grits and the remaining butter to the pot, and then stir in the water.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
Remove the lid. Add the cheese and stir until the cheese is melted and the grits are creamy.
Transfer to serving bowls and top each serving with the shrimp and sauce, and then garnish with the scallions. Serve hot.

Healthy Instant Pot Cookbook by Dana Angelo White

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.