Multi-Cooker Shrimp and Grits
From The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
- 2 1/4 cups old-fashioned grits (3 rice measuring cups)
- 1 package (32 oz.) chicken stock
- 3 cups water
- 1/2 pound Cajun-style Andouille sausage, diced
- 2 teaspoons salt
- 1 teaspoon coarse ground black pepper
- 1 pound raw shrimp, peeled and deveined shrimp (21-25 count per pound)
- 1 tablespoon Cajun seasoning
- 1/2 cup butter
- 1 package (8 oz.) shredded sharp white cheddar cheese
- 2 tablespoons chopped green onion
Directions
- In multi-cooker, combine grits, chicken stock, water, sausage, salt and pepper.
- In a small bowl, mix shrimp with Cajun seasoning until shrimp are well coated with seasoning. Arrange seasoned shrimp in steamer basket. Place in multi cooker and close lid.
- Select HOT CEREAL, WHOLE GRAIN or HEAT/SIMMER and set timer for 90 minutes.
- When cycle ends, remove steamer basket and cooked shrimp. Stir butter, cheese and green onions into grits. Let stand until butter and cheese are melted. Stir again.
- Serve grits with shrimp.
Serves: 8-10
Test Kitchen Tips:
- This recipe is suitable only for the multi-cookers that have functions with cooking times that can be adjusted for the time stated.
- Stone ground grits take a little longer to cook. Set timer for 2 hours.
