Shrimp and Grits are made a little more special with the addition of fresh garden veggies and an amazing white wine sauce!
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Main Course
Cuisine: American
Keyword: dinner, grits, shrimp
Servings: 4
Author: Damaris
Equipment
Instant Pot
Ingredients
4cups water
1tspsalt
1cupstone ground yellow/white grits
1/4cupolive oil
1cupfresh/frozen lima beans
1smallonion, chopped
1cupcherry tomatoes, halved
2clovesgarlic, minced
1/2cupcelery, chopped
1cupfresh corn kernels
24largeshrimp, cleaned and deveined
1cupham, minced
1/2cupwater
1/2cupheavy cream
1/4cupdry white wine
1/2tspsalt & pepper
1tspcelery seeds
1juice 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
** Quick grits are good with this recipe(I haven't tested quick grits in the instant pot).**Recipe was adapted from Southern Living.**Prepare grits according to package directions if Instant Pot is unavailable.