Instant Pot Enchilado De Camarones over grits (Cuban creole shrimp)

Camarones|
1 onion, chopped
1 red pepper, chopped
3 cloves of garlic, smashed and chopped
1 tbsp of capers
2-3 tbsp of chopped spanish olives
1 small jar of tomato sauce
1 pinch of saffron threads
1 cup of white cooking wine (or regular white wine)
1 tbsp of Badia Complete Seasoning
1 tsp of black pepper
1 pound of shrimp. keep frozen
Juice of one lime

In instant pot, press saute.  Add in enough olive oil to cover the bottom of the insert and saute onion and red pepper till softened.  Add in garlic, capers, and olives with tomato sauce.  Stir through and let simmer.  Meanwhile, add your pinch of saffron to the wine.  Once the sauce is bubbling up, add in the rest of the ingredients except the lime and stir.  Secure lid and turn regulator and cook for 5 minutes on high pressure.  Quick Release.  Add lime juice to mixture and stir. Taste for salt and salt as desired keeping in mind that the olives/capers are salty.

Grits-I have 3 IP so I do this in another pot.  You can do stovetop as well.

1 cup of grits
3 tbsp of oil or butter
3 cups of water
1 cup of milk
Salt/Pepper to taste

Set saute on and add butter to melt.  Add grits and stir to coat well.  Cook till it becomes toasty and add the rest of the ingredients.  Whisk well till smooth and no lumps.  Secure lid and cook for 10 minutes.  You can natural or quick release.  Once opened, it will look maybe a bit lumpy and liquidy.  Just stir vigorously over saute till smooth and thick.  Serve with shrimp.

(You can also add about a cup of cheese to the grits for a great breakfast item.  Just add cheese when you open the IP)