Best 4 Pressure Cooker Carolina Shrimp Cheddar Grits Recipes

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Calling all shrimp and grits enthusiasts! Get ready to savor the ultimate comfort food experience with our exploration of the best pressure cooker Carolina shrimp cheddar grits recipes. In this article, we will guide you through a culinary journey to discover the perfect combination of succulent shrimp, creamy grits, and a symphony of flavors that will tantalize your taste buds. Prepare to indulge in a dish that seamlessly blends the richness of the Lowcountry with the convenience of modern cooking techniques. Let's dive into the world of pressure cooker Carolina shrimp cheddar grits and uncover the secrets to creating a meal that will have your family and friends clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

CAROLINA SHRIMP & CHEDDAR GRITS



Carolina Shrimp & Cheddar Grits image

Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6 servings.

Number Of Ingredients 13

1 cup uncooked stone-ground grits
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups water
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

SHRIMP AND CHEDDAR GRITS



Shrimp and Cheddar Grits image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 bay leaf
Kosher salt and freshly ground pepper
1 cup old-fashioned grits (not instant or quick-cooking)
1/4 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated sharp white cheddar cheese
2 tablespoons extra-virgin olive oil
2 links fully cooked andouille sausage (about 6 ounces total), cut into 1/2-inch pieces
4 scallions, chopped (white and green parts separated)
2 stalks celery, chopped, plus 1/4 cup leaves
1 small red bell pepper, chopped
1 pound large shrimp, peeled and deveined
Kosher salt
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 tablespoon fresh lemon juice, plus more if needed
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
  • Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
  • Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
  • Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

INSTANT POT SHRIMP AND GRITS



Instant Pot Shrimp and Grits image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
1/2 pound andouille sausage, cut into small dice
1 yellow onion, cut into small dice (about 2 cups)
3 cloves garlic, minced
3/4 cup dry white wine
3 cups low-sodium chicken broth
1 cup whole milk
3/4 cup grits
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
1 pound large shrimp, peeled, deveined and tails removed
2 teaspoons Cajun seasoning
3 dashes hot sauce, optional
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
  • Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
  • Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
  • Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
  • Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
  • Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
  • Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
  • Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
  • Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.

PRESSURE COOKER CAROLINA SHRIMP & CHEDDAR GRITS



Pressure Cooker Carolina Shrimp & Cheddar Grits image

Instant pot shrimp and grits are a house favorite-if only we could agree on a recipe. I stirred things up with cheddar and Cajun seasoning to find a winner. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

4 cups water
1 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked old-fashioned grits
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons minced fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

Tips:

  • Use a good quality shrimp stock or broth. This will make a big difference in the flavor of the dish.
  • Don't overcook the shrimp. They should be cooked just until they are opaque and pink.
  • Use fresh or frozen shrimp. Avoid using pre-cooked shrimp, as they will be tough and rubbery.
  • Add the cheese at the end of the cooking process. This will prevent it from becoming grainy.
  • Serve immediately. Shrimp and grits is best enjoyed hot and fresh.

Conclusion:

Pressure cooker shrimp and cheese grits is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp. The creamy grits and flavorful shrimp make this dish a hit with everyone who tries it. So next time you are looking for a delicious and satisfying meal, give pressure cooker shrimp and cheese grits a try.

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