1 lb shrimp peeled and deveined

2 tsp Old Bay seasoning or more to taste

3 strips smoked bacon diced/

I used 1 Tbsp Bold hickory smoked olive oil. It has a bacon flavor instead of the bacon.

1/3 cup onion chopped

1/2 cup bell peppers red and/or green, chopped (optional)

1 Tbsp garlic minced

2 Tbsp dry white wine (optional)

1 1/2 cups canned diced tomatoes (optional)

2 Tbsp lemon juice or to taste

1/4 cup chicken broth

1/4 tsp Tabasco sauce or hot sauce, more to taste

1/2 tsp salt or to taste

1/4 tsp black pepper

1/4 cup heavy cream

1/4 cup scallions sliced thin (green parts only)

Grits Ingredients

1/2 cup grits

1 cup milk

1 cup water salt and pepper to taste

1 Tbsp butter optional



  • Pat shrimp dry and sprinkle with Old Bay seasoning. Set aside.
  • On 'Saute' mode, cook bacon until crisp, about 3 minutes. Using a slotted spoon, remove to a plate and set aside.
  • Saute onions and bell peppers in the bacon fat till onion is translucent, about 2 to 3 minutes.
  • Add garlic and saute briefly
  • Turn Instant Pot off.
  • Deglaze with white wine, and stir well to remove any browned bits, allowing the wine to mostly evaporate.
  • Stir in tomatoes, lemon juice, broth, hot sauce, salt and pepper.
  • Place trivet in the Instant Pot.
  • In a medium bowl that will fit in the Instant Pot, stir together grits, milk, water, salt and pepper. Place bowl on trivet.
  • Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
  • Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes.
  • Allow the pressure to release naturally.
  • Open the Instant Pot, remove the grits and set aside.
  • Remove the trivet.
  • Carefully stir in shrimp.
  • Close the Instant Pot immediately and allow the shrimp to finish cooking in the residual heat.  Instant Pot will be in 'Keep Warm' mode.
  • While shrimp is cooking, fluff grits with a fork, adding in a tablespoon of butter.
  • After 10 minutes, open the Instant Pot. Gently stir the shrimp.
  • Turn on 'Saute' mode and stir in cream. Heat through (don't boil) and turn off Instant Pot.
  • Garnish with scallions and bacon.
  • Serve grits topped with shrimp and sauce.