Southern Shrimp and Grits

1 lb med shrimp, peeled and deveined

1 Tb Old Bay

4 slices diced bacon

1 diced yellow onion

1 diced red bell pepper

1 can 15 oz crushed tomatoes

½ c cocktail sauce

2 T lemon juice

1.5 c water

1.5 c milk

¾ c stone-ground grits

2 tsp salt plus extra

¼ tsp pepper

2 T butter

¼ c heavy cream

Thinly sliced green onions

 

1. Toss shrimp with seasoning and set aside.
2. In IP, saute bacon until crisp. Remove half. Add onion and pepper and cook until soft, about 3-5 min. Stir in tomatoes, cocktail sauce, and lemon juice, deglaze, bring to a simmer. Press Cancel.
3. In 6 cup ovenproof glass dish, whisk water, milk, grits, salt and pepper.
4. Place wire trivet over the sauce mixture and put dish of grits on top of trivet.
5. Pressure cook 12 min on high. Let sit for 10 min.
6. Remove dish and trivet. Whisk butter and cream into grits. Stir shrimp into the sauce, put lid on pot and allow residual heat to cook the shrimp, about 5 min, stirring occasionally. Season to taste with salt and pepper.
7. To serve, spoon grits into bowls and top with shrimp and sauce. Garnish with reserved bacon and green onions. Makes 5-6 servings.