Shrimp and Instant Pot grits from a Louisiana native

Growing up in Louisiana, I was a big fan of fresh Gulf shrimp. A great Louisiana shrimp and grits builds on the same flavors as my popular Cajun shrimp pasta. Shrimp spiced with Cajun seafood seasoning are served on a bed of creamy Parmesan grits. (Louisianians laugh at the Italian rule to not mix seafood and cheese and have a surprising affinity for Parmesan cheese.)

Did you know you can make the best and easiest ever grits in the Instant Pot? Much like making risotto in the IP, making grits turns a usually labor intensive dish into a completely hands-off and extra creamy treat!

Shrimp and grits with Instant Pot collard greens

Notes on seasonings:

You already know that Tony Chacheres is a staple in my cooking. It's cheap and you can buy it in most supermarkets or on Amazon.

For anything with seafood, I also like to add Zatarain's liquid seafood boil concentrate. This is the seasoning mix that shrimp, crawfish, and crab are always boiled in in Louisiana. It is spicy blend of cayenne, bay, cloves, thyme, mustard, and coriander, but you wouldn't know it. Together, these seasonings form a gestalt that is different from the sum of its parts and is the perfect seafood enhancer. Amazingly, I can buy it in our grocery store in Corvallis, Winco, by the seafood counter. It will be hit or miss whether you can get it in your supermarket, but you can buy it on Amazon for cheap. It's an optional ingredient in this recipe, but give it a try if you get a chance. You'll end up adding it into all sorts of gumbos, jambalayas, etoufees, and stews.

This meal comes together in less than 30 minutes. Start the grits in the Instant Pot and while they are cooking, the shrimp come together quickly on the stovetop. 

For the Instant Pot cheese grits

4 cups water
1 1/2 t salt
1/2 t garlic powder

1 cup stone ground grits
1 cup half-and-half, milk, or evaporated milk, whatever you have on hand
1/3 cup grated parmesan cheese

In the Instant Pot, use saute mode to melt butter. Stir in remaining ingredients except dairy. Seal Instant Pot and pressure cook on high for 10 minutes, then release valve to do a quick release. Remove lid and stir in half-and-half or milk and cheese. If the grits are too thin, let stand for a few minutes; if they are too thick, add a little water. 

For the shrimp

4 T butter
1 diced onion
1 diced green bell pepper
1 T minced garlic
1 cup fresh or canned diced tomatoes
1 t Tony Chacheres seasoning

2 t Worcestershire sauce
1/4 t Zatarain's liquid concentrated shrimp and crab boil (optional, but highly recommended for authentic Cajun flavor)
1 lb raw peeled shrimp

Garnishes (optional)
1 T lemon juice
sliced green onions
tabasco sauce

In a skillet, saute onion and bell pepper on medium-high until golden, about 4 minutes. Add garlic and saute for 30 more seconds. Add remaining ingredients and simmer gently until shrimp are cooked through, about 4 minutes. The shrimp mixture should be a little saucy--if it is too dry for your taste, add a couple of tablespoons of water or cream.

Serve each bowl of grits with a ladle full of the shrimp mixture and top with optional garnishes. Serves 4-5.