No Salt Seasoning 
BOLD Creole Seasoning 
Jalapeño Cheddar Smashburgers
Juicy, cheesy, and full of jalapeño and Creole heat! These tasty Jalapeño Cheddar Smashburgers by Firehouse…
Get RecipeGrits … creamy, yummy and comforting … are the ultimate Southern breakfast comfort food. However, they are not always good for you. That’s why Skinny Louisiana decided to take the traditional shrimp nd 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.
Ingredients
-
2 Tablespoons Olive Oil, Separated
-
6 Low Sodium Bacon Strips, Diced
-
1 Onion, Diced
-
1/2 Green Pepper, Diced
-
2 Teaspoons Tony’s No Salt Seasoning Blend
-
1 Teaspoon Tony’s BOLD Creole Seasoning
-
2 Teaspoons Lemon Juice
-
2 Packages Frozen Riced Cauliflower, Thawed
-
1/2 Cup Low-Sodium Chicken Broth or Bone Broth
-
2 Pounds Shrimp, Peeled, Deveined, Tails Off
-
1/4 Cup Heavy Whipping Cream
-
1/2 Cup 2% Shredded Cheddar Cheese
- Clear
Directions
- Heat 1 tablespoon olive oil using the sauté setting of the Instant Pot.
- Add bacon and sauté for 4-6 minutes. Remove half of the bacon from the Instant Pot and place aside.
- Add 1 tablespoon olive oil, onion and green pepper. Cook for 5-7 minutes.
- Adding Tony’s No Salt Seasoning Blend, Tony’s BOLD Creole Seasoning, lemon juice, riced cauliflower and broth.
- Secure lid and make sure venting valve is sealed (closed). Press manual function and cook on manual low pressure for 8 minutes.
- When timer beeps, use a quick release method. Unlock and remove the lid.
- Press sauté function. Add shrimp and cook for 5-7 minutes or until shrimp is pink.
- Turn Instant Pot off.
- Stir in bacon, cream and cheese and serve.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Ginger Grant
The electrifying tastes of ginger, vegetables, sugar and Creole seasoning blend together for a cocktail by…
Get Recipe