Succotash Shrimp and Grits
Shrimp and Grits are made a little more special with the addition of fresh garden veggies and an amazing white wine sauce!
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
** 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.