Shrimp and Fresh Corn Grits

Whip up this southern staple in an instant (literally).

INGREDIENTS

2 

slices smoked bacon, diced

1 

small onion, thinly sliced

1 

red pepper, thinly sliced

2 

large cloves garlic, thinly sliced

Pinch red pepper flakes

Kosher salt

Pepper

1 

14.5-oz can diced tomatoes

1/4 c. 

old-fashioned or

 

stone-ground grits

2/3 c. 

whole milk

2 

corn kernels

 

(from 2 large ears or frozen)

1 lb. 

peeled and deveined

 

large shrimp

1/2 tbsp. 

lemon juice

1/2 c. 

basil, sliced

DIRECTIONS

1. Press Sauté on an electric pressure cooker and adjust to medium. Cook bacon, stirring occasionally until crisp, 8 minutes. With a slotted spoon, transfer to a paper towel-lined plate.
2. Add onion, red pepper, garlic, red pepper flakes, and 1/4 tsp each salt and pepper and cook, stirring occasionally, 5 minutes. (If mixture starts to scorch, turn sauté function to low.) Stir in tomatoes and press Cancel. Place the steam rack on top of tomato mixture.
3. In a 2-quart (7.-inch) baking dish that fits inside the pressure cooker, stir together grits, milk, 2/3 cup water, and 1/4 teaspoon salt. Place dish on top of rack. Lock the lid and cook on high pressure (12.0) 10 minutes. Use the natural-release method to release the pressure.
4. Meanwhile, place corn in a large bowl. Cover with boiling water and let sit 5 minutes; drain.
5. Remove grits and steam rack from pressure cooker. Press Sauté and stir in shrimp and lemon juice. Cook, stirring occasionally, until shrimp are opaque throughout, 3 to 5 minutes. Stir in half of basil.
6. Stir corn into grits, adding more milk to adjust consistency if desired. Spoon grits into bowls. Top with shrimp mixture and sprinkle with bacon and remaining basil.

PER SERVING 305 CALORIES, 9 G FAT (3 G SATURATED), 23 G PROTEIN, 1,240 MG SODIUM, 34 G CARB, 4 G FIBER