Coarse corn porridge, or grits, is traditional American dish, which is especially common in the southern states. The perfect combination of this side dish with shrimp is often served in gourmet restaurants. Thanks to cooking in a pressure cooker the need to stir the porridge for a long time disappears while it is boiling, in addition, it is saturated with the taste of spicy kajun seasoning and andui sausages. Corn porridge is tender, thanks to что она разваривается в соусе. 
Time: one hour. 10 min. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 230 gr. andui sausages, diced in small cubes
- 1 onion, chopped into small cubes (about 2 Art.)
- 3 cloves, minced garlic
- 3/4 Art. dry white wine
- 3 tbsp. low salt chicken stock
- 1 tbsp. whole milk
- 3/4 Art. wholemeal corn
- 4 sprigs of thyme
- 470 ml. cut cherry tomatoes in half
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 450 gr large shrimp (21-25 pcs.), peel, remove the dark strip and tails
- 2 tsp kajun seasoning
- 0.5 tsp hot sauce, optional
- 55 gr. butter
- 2 tbsp. l chopped chives
- Special equipment: pressure cooker-multicooker with the volume of the bowl is 6 liters. or more; insert containers for cooking in a pressure cooker-multicooker
Recipes with similar ingredients: corn grits, anduy sausage, cherry tomatoes, shrimp, thyme
Recipe preparation:
- Pour 1 tbsp. l vegetable oil in a pressure cooker-multicooker with a bowl volume of 6 liters or more. Add sausage and set mode “Cooking.” Cook, stirring occasionally until the meat is will become crispy around the edges (approximately 3 minutes). Stir in the onion and garlic. Cook until onion softens (2-3 more minutes).
- Pour in white wine to deglaze. Using wooden spoon, scrape adhering toasted pieces from the bottom of the bowl. Pour in 1 tbsp. chicken stock and mix. Turn off the heat place the steaming rack in the sauce and prepare for assembly plug-in containers.
- Add milk, corn grits to the bottom insertion container wholemeal, thyme, the remaining 2 tbsp. 1/2 broth of chicken l salt, 1/4 tsp pepper and mix. Set on top of the second container.
- Mix in a top container cherry tomatoes with Bulgarian pepper and 1/2 tsp. salt. Cover, close the metal clamps around both containers and place them in multicooker pressure cooker. Follow manufacturer’s directions for lock the lid and set the steam release valve to “Closed”. Cook at high pressure for 10 minutes.
- In the meantime, mix the shrimp with kajun in a small bowl seasoning and the remaining 1 tbsp. l vegetable oil to cover them evenly. Set aside for a while.
- After cooking in the pressure cooker, turn the valve to open position and let the steam exit completely to lower pressure. Open the multicooker, carefully take out plug-in containers and a support grid. Open metal clamps to separate the containers.
- Move softened vegetables in the upper container in the sauce at the bottom of the bowl of a multicooker, add hot sauce, if you use it. Stir in the shrimp and cover again pressure cooker lid. Let the seafood cook residual heat so that they cease to be moist and transparent (about 10 more minutes).
- Remove and discard thyme sprigs from corn porridge. Stir in the butter and cover to keep warm. Serve the corn porridge immediately by placing the shrimp on top of it, watering the sauce and sprinkling with chives.
