Possible Cooking Methods: Stovetop Pressure Cooker Slow Cooker 
Shrimp and grits used to be a morning meal in the Southern United States, but now you can find it on menus all hours of the day. Usually the grits are made in one pot and the shrimp is sautéed in another. Here, we make them all together in one pot and drizzle flavorful oil on at the end. I’ve made the smoked paprika optional here, but I think it does add a nice smoky essence to the dish and highly recommend it. You’ll also see Cajun seasoning in the ingredient list. It’s quite common in most grocery stores, but if you can’t find it, check out the recipe on page 165 (see Cajun Shrimp and Rice).
2 tablespoons olive oil
1 teaspoon Cajun seasoning (see note above)
¼ teaspoon smoked paprika (optional)
1 scallion, minced
2 cups coarse stone-ground corn grits (not the instant variety)
8 cups water or chicken stock
2 teaspoons salt
20 to 24 large shrimp, peeled and deveined
2 to 4 tablespoons butter
8 ounces Cheddar cheese, grated
freshly ground black pepper
chopped fresh parsley
Stovetop Directions
Serves:4
Cooking Time:40 minutes
1. Combine the olive oil, Cajun seasoning, smoked paprika (if using) and scallion in a small bowl. Stir to combine and then let the mixture sit so the flavors can blend together.
2. Rinse the grits in a bowl of cold water, pouring off any husks that float to the surface. Drain as well as you can.
3. Bring the 8 cups of water to a boil and whisk in the grits. Whisk until the grits become suspended in the water rather than sinking to the bottom of the pot – about 3 to 5 minutes.
4. Once the grits come to a boil, reduce the heat to very low and season with salt. Cook, covered but stirring regularly (every 5 to 10 minutes), for 30 to 40 minutes. If the grits become too dry, whisk in a little more warm water and continue to cook. When the grits are almost tender, stir in the shrimp, cover and turn the heat to the lowest setting. Let the grits sit like this for 5 minutes to cook the shrimp.
5. Stir in the butter and cheese and season to taste with salt and lots of freshly ground black pepper. Thin the grits to the desired consistency with more water.
6. Serve in bowls and drizzle the Cajun seasoned oil on top in a zigzag design. Swirl the oil into the grits with a spoon and sprinkle the parsley on top.
Additional Cooking Directions for
One Pot Shrimp and Grits
Pressure Cooker Directions
Serves:4
Cooking Time:15 minutes
1. Combine the olive oil, Cajun seasoning, smoked paprika (if using) and scallion in a small bowl. Stir to combine and then let the mixture sit so the flavors can blend together.
2. Rinse the grits in a bowl of cold water, pouring off any husks that float to the surface. Drain as well as you can.
3. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting. Add the butter, water and salt and bring the mixture to a boil. (If your cooker doesn’t have a brown setting, use a kettle to boil the water and add the water, butter and salt to the cooker now.) Whisk the grits into the water, whisking for a full minute so the grits become suspended in the water rather than sinking to the bottom of the pot. Cover and lock the lid in place.
4. Pressure cook on HIGH for 10 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Give the grits a good stir – they may have settled somewhat on the bottom of the cooker. Once you’ve stirred the grits, immediately stir in the shrimp. Return the lid to the cooker and let the grits sit for 5 minutes to cook the shrimp.
6. Stir in the butter and cheese and season to taste with salt and lots of freshly ground black pepper. Thin the grits to the desired consistency with more water.
7. Serve in bowls and drizzle the Cajun seasoned oil on top in a zigzag design. Swirl the oil into the grits with a spoon and sprinkle the parsley on top.
Slow Cooker Directions
Serves:4
Cooking Time:6½ to 8 hours on LOW
1. Pre-heat a 4-to 6-quart multi-function slow cooker using the BROWN or SAUTE setting, or using the HIGH slow cook function to warm up the cooker.
2. Combine the olive oil, Cajun seasoning, smoked paprika (if using) and scallion in a small bowl. Stir to combine and then let the mixture sit so the flavors can blend together.
3. Rinse the grits in a bowl of cold water, pouring off any husks that float to the surface. Drain as well as you can. Add the grits, water, salt and butter to the cooker and stir well. Turn the multi-cooker or slow cooker to the LOW setting, cover and slow cook for 6 to 7 hours.
4. Thirty minutes before you are ready to serve, stir in the shrimp and continue to slow cook on LOW for 30 to 60 minutes. Stir in the cheese and season to taste with salt and lots of freshly ground black pepper. Thin the grits to the desired consistency with more water. They should be creamy and smooth, but still have a toothsome quality to each grain.
5. Serve in bowls and drizzle the Cajun seasoned oil on top in a zigzag design. Swirl the oil into the grits with a spoon and sprinkle the parsley on top.
