Imp And Grits Recipes Coupon

• Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash).
• Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits.
• For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
• Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them).

• Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
• Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
• Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.

• Add the grits, 3 cups water, milk, salt and butter to an oven safe pan* that fits inside your Instant Pot. Pour 1 ½ cups water into the bottom of your Instant Pot. Place the pan on a trivet with handles and lower the trivet into the bottom of your Instant Pot. (See picture above). Cover the Instant Pot and lock the lid into place. Set valve to sealing. Set the manual/pressure cook button to 25 minutes on high pressure. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the pan from the Instant Pot. Stir in the cheddar cheese, Tabasco and pepper. If you’d like to loosen up the grits you can stir in extra milk.
• Dump out the water in the bottom of the Instant Pot. Wipe out the pot. Turn the Instant Pot to the saute setting (on “more”). Add in the bacon and stir occasionally until crisp about 5 minutes. Toss the shrimp with the flour until they are lightly coated. Then toss the shrimp into the pan with the bacon. Cook until they are pink and heated through. Add in the garlic and stir for 20 seconds. Remove the inner liner from the Instant Pot. Turn off the Instant Pot. Stir in the lemon juice, Tabasco and green onions.

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