Quick Cooker Shrimp & Grits

INGREDIENTS

• 2 links spicy chicken sausage, like andouille

• 1 green bell pepper

• 1 orange or yellow bell pepper

• 2 green onions

• 1 tbsp (15 mL) vegetable oil

• 2 garlic cloves, pressed

• 1 tbsp (15 mL) Seasoning Salt

• 1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained

• 1 lb. (450 g) medium shrimp (41–50 count), peeled, deveined, and tails removed

Grits

• 3 cups (750 mL) boiling water

• 1 cup (250 mL) instant grits or instant polenta (see cook’s tip)

• ¼ tsp (1 mL) salt

• 4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL)

DIRECTIONS

1. Slice the sausage, peppers, and white portion of the green onions with the Quick Slice.

2. Heat the oil in the Quick Cooker on SEAR for 2 minutes. Add the sausage and cook until browned, about 3 minutes. Add the peppers, onions, garlic, and Seasoning Salt; cook until softened, about 3 minutes.

3. Stir in the tomatoes and shrimp; press CANCEL. Place the wire rack on top of the shrimp.

4. Pour the water into the ceramic pot and whisk in the grits or polenta and salt. Cover and carefully lower the pot onto the rack.

5. Cook on FISH/SEAFOOD for 3 minutes, then manually release the pressure.

6. Thinly slice the green part of the green onions. Whisk the grits until smooth, then whisk in the cheese. Serve the shrimp and sausage over the grits using a slotted spoon. Top with the green onion.

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