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