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Sweet Potato Chili
Lightened-Up Shrimp and Grits
| By : |
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.
| 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
Ingredients
|
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.
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.
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Way easy and at least as good as some shrimp and grits I have had around town!
This was very flavorful and easy to prepare. I needed to add more water when the grits were cooking so that caused a delay… but otherwise I will definitely be making it again.
So good. I made it twice in one week.
Can i use regular old fashioned grits?
I’ve had tried many real shrimp and grits dishes from the south and this is absolutely delicious! Easy to make too!
Is this for sn 8 quart instant pot? Been having issues eith the “burn” code for some recipes. Seems its got to do with recipes being for 6 qrt and not enough liquid for an 8 qrt IP.
Hi CThomas,
For 8 Quart models recipes can benefit from a little more liquid.
The recommended minimum is 2 cups of liquid.
This recipe has enough liquid, please ensure there is no steam escaping.
I used oil packed sun dried tomatoes in place of the peppers since it’s what i had on hand- this was an easy, tasty recipe
FAVORITE!!! We did not use peppers. Added andoille sausage.
Delish! Super easy to make, the hubby loved it (and hes a picky eater). Could use just a touch more salt. Left out the peppers. Will make again, maybe with sausage!
Really good!
Good flavor. Easy ingredients. Needed a bit more salt and pepper after cheese was added.