Instant Pot Cheesy Shrimp and Cauliflower Grits

Mar 18, 2019
Grits ... creamy, yummy, comforting ... they are the ultimate southern breakfast comfort food. However, grits are not always good for you. That's why Shelly Marie Redmond of Skinny Louisiana decided to take the traditional shrimp and cheesy grits recipe back to the drawing board and cut the carbs and sodium by using Tony's, while also updating it to an Instant Pot dish.

Prep time: 10 Minutes   Cooking time: 25-30 Minutes   Serves: 8-10  


2 Tbsp Olive Oil, Separated
6 Low Sodium Bacon Strips, Diced
1 Onion, Diced
1/2 Green Pepper, Diced
2 Tsp Tony Chachere's No Salt Seasoning Blend
1 Tsp Tony Chachere's BOLD Creole Seasoning
2 Tsp Lemon Juice
2 Packages Frozen Riced Cauliflower, Thawed
1/2 Cup Low Sodium Chicken Broth (or Bone Broth)
2 Lbs. Shrimp, Peeled, Deveined, Tails Off
1/4 Cup Heavy Whipping Cream
1 Cup 2% Shredded Cheddar Cheese


1: Heat 1 tbsp. olive oil using the sauté setting of the Instant Pot.
2: Add baccon and sauté for 4-6 minutes. Remove half of the bacon from the Instant Pot. Place aside.
3: Add 1 tbsp. olive oil, onion and green pepper. Cook for 5-7 minutes.
4: Add Tony Chachere's No Salt Seasoning Blend, Tony Chachere's BOLD Creole Seasoning, lemon juice, riced cauliflower and broth.
5: Secure lid and make sure venting valve is sealed (closed). Press manual function and cook on manual low pressure for 8 minutes.
6: When timer beeps, use a quick release method. Unlock and remove the lid.
7: Press sauté function. Add shrimp and cook for 5-7 minutes or until shrimp is pink.
8: Turn Instant Pot off.
9: Stir in bacon, cream and cheese and serve.

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No Salt Seasoning Blend
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