shrimp + grits

Tender shrimp in a tangy sauce poured over a creamy and cheesy pile of grits. This southern comfort dish is usually drenched in butter, cream, and tons of cheese, but it can be made with a fraction of the calories with just a few adjustments. A small amount of full-flavored cheese goes a long way.

Yield 4 servings • Prep time 8 minutes • Cook time 10 minutes

2 tbsp unsalted butter, divided

1 tbsp olive oil

12 oz raw shrimp, peeled and deveined

1 clove garlic, minced

½ tsp dried thyme

½ cup chopped roasted red pepper

½ tsp smoked paprika

½ tsp kosher salt

2 tsp fresh thyme

½ tsp crushed red pepper flakes

Juice and zest of ½ lemon

½ cup grits

½ cup grated sharp cheddar cheese

2 tbsp chopped scallions, to garnish

1. Set the pot to Saute (normal) and add 1 tablespoon butter and olive oil. Add the shrimp and garlic and sauté for 2 minutes. Add the thyme and roasted red pepper and season with smoked paprika, salt, thyme, red pepper flakes, and lemon juice. Continue to sauté for 3 to 5 minutes until shrimp is opaque.

2. Turn off the heat. Transfer the shrimp and sauce to a bowl, cover with aluminum foil, and set aside.

3. Without cleaning out the inner pot, add the remaining 1 tablespoon butter and grits. Stir in 2 cups water. Cover and lock the lid. Place the vent in the sealing position and set to Pressure Cook (high) for 10 minutes. Allow the pressure to naturally release for 10 minutes before releasing the remaining pressure manually.

4. Remove the lid and stir in cheese and lemon zest and continue to stir until cheese is melted and grits are creamy. Scoop the grits onto a platter and top with shrimp and scallions. Serve immediately.

NUTRITION PER SERVING

Calories 275 • Total Fat 13g • Saturated Fat 6g • Cholesterol 161g • Sodium 311mg • Total Carbohydrate 19g • Dietary Fiber 2g • Sugars 3g • Protein 21g