SHRIMP + GRITS WITH BACON + CHEDDAR
ACTIVE TIME: 30 MINUTES
PRESSURE COOK TIME: 10 MINUTES
TOTAL TIME: 55 MINUTES
YIELD: 4 SERVINGS
This is slightly more involved than other shrimp and grits recipes out there, but the results are worth it. By keeping the grits and shrimp separate until the last minute, you get a wonderful contrast of flavors a mound of mild, creamy, cheesy grits and a topping of tomatoey, oniony shrimp. The hot sauce for serving is important here not only does it add heat, it also gives an acidic jolt that really enlivens the sweet shrimp and buttery grits. But a squeeze of lemon works, too, if you like things on the milder side.
1½ pounds peeled and deveined large shrimp
1½ tablespoons Old Bay seasoning
2 slices smoked bacon, diced
1 small onion, diced
1 small red bell pepper, diced
1 jalapeño chile, seeded (if desired) and diced
2 garlic cloves, thinly sliced
1 14.5-ounce can diced tomatoes
¾ teaspoon kosher salt, plus more if needed
½ cup old-fashioned or stone-ground grits
1 cup whole milk
¾ cup shredded cheddar cheese (3 ounces)
2 tablespoons unsalted butter
½ tablespoon fresh lemon juice
Sliced scallions, for serving
Hot sauce and/or lemon wedges, for serving
1. In a large bowl, combine the shrimp and Old Bay seasoning. Cover and let marinate at room temperature while you prepare the remaining ingredients.
2. Using the sauté function, scatter the bacon into the pressure cooker pot and cook, stirring frequently, until browned and the fat has rendered, 10 to 12 minutes. Leaving the fat in the pan, transfer the bacon with a slotted spoon to a plate lined with paper towels.
3. Stir the onion, bell pepper, jalapeño, and garlic into the pot. Cook until softened and translucent, about 5 minutes.
4. Stir in the tomatoes and ½ teaspoon of the salt, scraping up any browned bits on the bottom, and turn off the sauté function.
5. In a medium metal (not glass) bowl that fits in the pressure cooker, stir together the grits, milk, 1 cup water, and remaining ¼ teaspoon salt. If your steamer rack has handles, place the bowl on the rack and lower everything into the pressure cooker pot, setting it over the tomato mixture. If your rack does not have handles, first place the rack in the pot, then lower in the bowl using a homemade sling (see this page).
6. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally.
7. Carefully remove the bowl from the pressure cooker, using the sling or oven mitts. Stir the cheddar and butter into the grits, adding more milk or water to reach your desired consistency. Taste and add more salt if needed.
8. Using the sauté function, stir the marinated shrimp and lemon juice into the tomato mixture in the pressure cooker pot and cook, stirring frequently, until the shrimp are cooked through, 3 to 5 minutes.
9. To serve, spoon the grits onto serving bowls and top with the shrimp and tomato mixture, reserved bacon, scallions, and hot sauce and/or lemon wedges on the side.
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