Shrimp and Grits IP and PIP

SHRIMP N GRITS….Shrimp (and Pork Gravy) over Grits.
serves 2-3

Instant Pot and (PIP Grits) pot in pot style. Use 5 minute Quick Grits.

For the Gravy:

1/2 lb. chopped Pork

3/4 c frozen Okra

1/2 Onion chopped …about 1 c.

1/2 Green Pepper chopped Or Sweet Mini Peppers. About 1 c.

1 c chopped Celery

3 small Caprici tomatoes (about 1 1/2 diameter) chopped…about 1 c.

3 cloves garlic minced

1/2 tsp, oregano or Italian season.

1 tsp johnnies seasoning* Or equivalent

1 tsp slap ya mamma (more if ya like more kick. You can always add more later)

1 c Chicken Broth (or 1 1/2 Tbsp Costco’s Better than Bullion with 1 c water)

2 cups frozen White Gulf Shrimp ….SET ASIDE DONT WORRY, they will cook really fast. About 2 min.

For the ROUIX: you need this to thicken the gravy.

1/4 c Flour

1/4 c Butter

*Optional: 4 oz Crimini Mushrooms sliced.

FOR THE GRITS:

3/4 c Quaker 5 minute Grits

2 3/4c Chicken Broth, (Pork Broth works too…) OR 1 tbsp Costco’s Better than Bullion Chicken with 2 3/4 c water.
You can always add more Better than Bullion later.

1/4 tsp Johnnies seasoning, or for more kick, use Slap Ya Mamma.

DIRECTIONS:

Make Roux Ahead of time, or if you are in a pinch for time, just brown 4 tbsp butter and 4 tbsp flour slowly in a fry pan. Careful not to burn.

Sauté the Pork in EVOO, add seasonings…(I use a fry pan to get it done quick). Add the Pork to the IP, then add everything else for the Pork Gravy including the Roux, just spooned on top. DO NOT STIR.

Add a long legged Trivet or Lotus Steamer on top of the pork gravy mixture. Gravy will come through the lotus steamer. (you will set your grits on the trivet in their bowl)

So…For the Grits…use a stainless steel mixing bowl and add the Grits, Broth, and Seasoning salt.

Put the bowl of Grits on the Lotus Steamer or Trivet in the IP.
Put the Lid on the IP, and the vent to sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for 10-15 min, until the pin drops.

Turn pot off and back on to Saute, adjust to MORE.

Carefully remove Grits and steamer. Stir the Grits and add more hot water and seasoning if desired. Set aside.

Stir and Taste the Gravy and add more seasoning if needed. When the Gravy barely comes up to a Simmer and is bubbly, Toss the Shrimp in, some may still be partially frozen. Cook till Shrimp just start to turn white. You are looking for a Capital “C” shape. When you have a tight “C” shape they are getting over cooked, and they will keep cooking after they turn color. They will finish fast. Turn the pot off immediately. You may even want to pull it.
Serve over the Grits.