Shrimp and Grits
- Contains Dairy
- Contains Shellfish
Ingredients
- 3 cups water, divided
- 1 cup grits (or coarse grind cornmeal)
- 3 teaspoons kosher salt, divided
- 16 frozen uncooked jumbo shrimp, peeled, deveined, patted dry
- Juice of 1 lemon
- 1 teaspoon olive oil
- 2 cloves garlic, peeled, minced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/4 cup butter, cut in 8 pieces
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 scallions, thinly sliced, for garnish
- 8-Inch Round Baking Pan
- Medium Bowl
Instructions
Step 1
Pour 1/2 cup water into the pot.
Step 2
Place grits, 2 teaspoons salt, and remaining 2 1/2 cups water into the Ninja® multi-purpose pan* (or an 8-inch baking pan). Stir to combine.
Step 3
Place pan onto the reversible rack, making sure rack is in the lower position. Place rack with pan in pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 4
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
Step 5
While grits are cooking, place shrimp in a medium bowl and toss them with lemon juice, olive oil, garlic, chili powder, garlic powder, pepper, and remaining salt. Coat thoroughly; set aside.
Step 6
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 7
Stir the butter and cheese into the grits until completely melted.
Step 8
Lay shrimp on top of grits and close crisping lid.
Step 9
Select BAKE/ROAST, set temperature to 375°F, and set time to 10 minutes. Select START/STOP to begin.
Step 10
When cooking is complete, garnish with parsley and scallions and serve.