Southern Style Shrimp & Grits
One of our favorite dinners this time of year is Southern Style Shrimp & Grits.
It is that time of year again with Fat Tuesday right around the corner, and I start to crave King Cake and Gumbo. A couple of years ago I shared my dinner party plans to host a Mardi Gras Feast of the Kings, seen below. It was filled with everything you would expect for Mardi Gras celebration, and you can absolutely check out the details at the link above.
Along with my menu, I included several great recipes including my homemade Gumbo, Jambalaya, and groundbreaking King Cake Cocktail which is a real treat if you are looking for that flavor without all the bread and carbs. At the time I did not share my recipe for one of my all time favorites, Southern Style Shrimp & Grits, which was listed on the menu. You guys noticed and I had few in box requests for the recipe, which prompted me to go ahead and create this post. While this meal is really great anytime of the time year, I must say it does pair nicely with rich french and cajun style cuisines, so I would be remiss not to share it now.
As a girl raised in the South, it is a southern joke that G.R.I.T.S is the acronym for Girls Raised In The South. Therefore, Shrimp & Grits are a true southern staple which can be enjoyed year round. In fact we celebrate with a Shrimp & Grit Festival in the fall, usually around the first week of November, located on Jekyll Island. You can try all the best recipes of shrimp and grits out there, and while I love mine, I will be the first tell you that this festival has some that puts my little recipe to shame, LOL!
Shrimp & Grits
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Flower Cake Bundtlette Pan For Use With 3, 5 ,6 AND 8 Qt. Pressure Cooker And Oven baking
- Bamboo Spurtles
- Cooking Trivet
- 1/2 lb Applewood Smoked Bacon Diced
- 1 Vidalia Onion Peeled & diced
- 1 Green Bell Pepper Seeded & diced
- 1 pint Grape or Cherry Tomatoes Halved
- 3/4 cup Stone Ground Grits *DO NO USE INSTANT GRITS
- 2 tbsp Garlic Peeled & minced
- 1 cup Heavy Cream
- 2 tbsp Old Bay Seasoning
- 1 lb Steamed Shrimp Peeled, devined, with tails removed
- 4 tbsp Butter
- 1/2 cup Tequila Blanco
- 5 Jalapeños sliced, reserved a few for garnishing
- Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.
- Use bacon grease to saute peppers and onions for 7-8 minutes until lightly browned.
- Degrease pan with tequila, then add tomatoes and chicken stock. Cancel the Saute setting.
- Mix grits with heavy whipping cream, salt and pepper to taste. (You can add 1 tsp of Old Bay to the mix if you like more spice.)
- Place trivet onto the top of cooked vegetables. Add bundt pan and pour your grits into the pan. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.
- While the grits and vegetables cook, remove tails on shrimp and toss in 2 tbsp of Old Bay seasoning.
- When cooking process is done quick release the steam. Use tongs to remove the bundt pan and trivet.
- Place 4 tbsp of butter on top of grits to melt. Then stir in shrimp to the hot vegetable mixture.
- Once butter has melted on grits stir and serve into bowls. Top with a ladle full of shrimp and vegetables.
- Garnish with crispy bacon and Jalapeno slices.