Prawn
Pressure Cooker Shrimp & Grits
When made in a pressure cooker, this classic Southern dish is easy enough for a busy weeknight meal—with an added bonus of fewer pots and pans to clean.
Ingredients:
- 2 links spicy chicken sausage, like andouille
- 1 green bell pepper
- 1 orange or yellow bell pepper
- 2 green onions
- 1 tbsp (15 ml) vegetable oil
- 2 garlic cloves, pressed
- 1 tbsp (15 ml) seasoning salt
- 1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained
- 1 lb. (450 g) medium shrimp (41–50 count), peeled, deveined, and tails removed
- 3 cups (750 ml) boiling water
- 1 cup (250 ml) instant grits or instant polenta (see cook’s tip)
- ¼ tsp (1 ml) salt
- 4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 ml)
Directions:
- Slice the sausage, peppers, and white portion of the green onions with the Quick Slice.
- Heat the oil in the Quick Cooker on SEAR for 2 minutes. Add the sausage and cook until browned, about 3 minutes. Add the peppers, onions, garlic, and Seasoning Salt; cook until softened, about 3 minutes.
- Stir in the tomatoes and shrimp; press CANCEL. Place the wire rack on top of the shrimp.
- Pour the water into the ceramic pot and whisk in the grits or polenta and salt. Cover and carefully lower the pot onto the rack.
- Cook on FISH/SEAFOOD for 3 minutes, then manually release the pressure.
- Thinly slice the green part of the green onions. Whisk the grits until smooth, then whisk in the cheese. Serve the shrimp and sausage over the grits using a slotted spoon. Top with the green onion.