Succotash Shrimp and Grits is perfect for summer when all the fresh veggies are in season!
The veggies here are fresh corn, fresh or frozen green lima beans(i used frozen this time), fresh cherry tomatoes, chopped celery, onion, and garlic! Add the sauce ingredients and then the ham and shrimp. This is a meal in a bowl and it is really simple to make.
Let me just say that Instant Pot grits are a thing! The grits cook while the succotash is coming together and that’s it time to eat. It took me a while to start using my Instant Pot after I bought it but lately, I have been using it almost every day and have plans to buy a second one since Wal-Mart has them at such a great price right now! I can cook chicken in one and rice in the other 😀.
Succotash Shrimp and Grits are delicious with ham. Bacon makes an even more delicious substitute just in case anyone would like to change up the flavors!
I’m sure everyone in the south grew up eating grits in some form. I think that I could write a book of recipes-haha! The Old Mill in Pigeon Forge is one of my favorite places to buy stone ground grits and luckily they are available online! I like to stock up and keep them in the freezer. By the way, The Old Mill is also one of the best places to eat as well! It is so authentic and the food is delicious!
Happy Hump Day friends!!
Succotash Shrimp and Grits
Equipment
- Instant Pot
Ingredients
- 4 cups water
- 1 tsp salt
- 1 cup stone ground yellow/white grits
- 1/4 cup olive oil
- 1 cup fresh/frozen lima beans
- 1 small onion, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup celery, chopped
- 1 cup fresh corn kernels
- 24 large shrimp, cleaned and deveined
- 1 cup ham, minced
- 1/2 cup water
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1/2 tsp salt & pepper
- 1 tsp celery seeds
- 1 juice of one lemon
- Tabasco sauce to taste
Instructions
- Add grits, water, and salt to the Instant Pot.
- Manually set Instant Pot to 10 minutes. When 10 minutes are up allow the pressure to release naturally.
- Meanwhile add olive oil to a large stock pot or wok. Set heat to med/high.
- Add lima beans, onions, celery, cherry tomatoes, and corn. Saute for about 10 minutes or until onions are translucent. Add garlic and cook for another minute or so.
- For the sauce: add the white wine, water, heavy cream, salt & pepper, and celery seeds to the vegetable mixture. Allow liquid to reduce slightly. Add the shrimp, ham, and lemon juice and cook just until the shrimp turn pink.
- Remove from hot pan immediately to prevent the shrimp from overcooking.
- Serve the succotash over the hot grits with a sprinkle of hot sauce.
Notes
More Delicious Summer Recipes:
Peach and Honey Mascarpone Toasties