Introduction
Ever dreamed of savoring a bowl of creamy, Southern-style shrimp and grits without spending hours at the stove? That’s the magic of Slow Cooker Shrimp and Grits! This dish combines velvety grits infused with cheddar and bacon with plump, Cajun-spiced shrimp for a comforting meal that’s bursting with flavor. The slow cooker makes it nearly effortless, letting you enjoy a taste of the South with minimal work. Ready to dive into this soul-warming recipe that’s perfect for any occasion? Let’s get cooking and bring some Lowcountry love to your table!
Overview: Why Slow Cooker Shrimp and Grits is a Star
Slow Cooker Shrimp and Grits is a classic Southern dish featuring creamy, cheesy grits cooked low and slow with bacon, onions, and spices, topped with perfectly sautéed shrimp. The Cajun seasoning adds a gentle kick, while the slow cooker ensures the grits are smooth and rich without constant stirring. It’s a hearty, satisfying meal that feels indulgent yet is surprisingly easy to make.
- Time Requirement: 15 minutes prep, 4-5 hours on low, plus 10 minutes for shrimp and serving.
- Difficulty Level: Easy! The slow cooker handles the grits, and a quick shrimp sauté is all you need. Great for beginners or busy cooks.
- Why It’s Special: This dish is rich in protein, packed with Southern flavor, and versatile—serve it for breakfast, brunch, or dinner. The slow cooker makes it hands-off, and the combination of creamy grits and spicy shrimp is pure comfort food.
This recipe is ideal for cozy family meals, weekend brunches, or impressing guests with a taste of the South. It’s a dish that warms the heart and soul!
Essential Ingredients
The beauty of Slow Cooker Shrimp and Grits lies in its simple, high-impact ingredients. Each one adds flavor, texture, or richness to create a comforting, well-balanced dish. Here’s what you’ll need:
- Shrimp (1 lb, peeled and deveined): Plump and tender, they add protein and a delicate seafood flavor.
- Substitution: Scallops or firm white fish (like cod) for a different seafood twist, or tofu for a vegetarian option.
- Quick-Cooking Grits (1 cup): The creamy base of the dish, absorbing all the savory flavors.
- Substitution: Polenta for a similar texture, but avoid instant grits for better flavor.
- Chicken Broth (4 cups): Provides a savory, rich base for cooking the grits.
- Substitution: Vegetable broth for a lighter option or water with a bouillon cube.
- Heavy Cream (½ cup): Adds velvety richness to the grits.
- Substitution: Half-and-half, whole milk, or a vegan cream alternative for a lighter or dairy-free version.
- Cheddar Cheese (½ cup, shredded): Melts into the grits for cheesy, tangy depth.
- Substitution: Gouda, Monterey Jack, or a vegan cheddar alternative.
- Bacon (4 slices, chopped): Brings smoky, savory flavor to the grits.
- Substitution: Turkey bacon, pancetta, or omit for vegetarian (add 1 tsp smoked paprika for smokiness).
- Onion (1, chopped): Adds sweet, savory depth.
- Substitution: Shallots or green onions for a milder flavor.
- Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
- Cajun Seasoning (1 tsp): Adds a mild, spicy kick with flavors like paprika and cayenne.
- Substitution: Creole seasoning, Old Bay, or a homemade blend (paprika, cayenne, thyme).
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Green Onions (for garnish): Adds a fresh, mild onion flavor and vibrant color.
- Substitution: Chives, parsley, or no garnish.
Why They’re Important: The shrimp provide a tender, protein-packed topping, grits create the creamy base, bacon and cheese add richness, and Cajun seasoning brings a Southern kick. The green onions brighten it all up for a perfect finish.
Step-by-Step Instructions
Making Slow Cooker Shrimp and Grits is straightforward—the slow cooker handles the grits, and a quick shrimp sauté finishes it off. Here’s how to do it:
Step 1: Prep the Grits
- In the slow cooker, combine 4 cups chicken broth and 1 cup quick-cooking grits. Stir well to prevent lumps.
- Add 4 slices chopped bacon, 1 chopped onion, 3 minced garlic cloves, 1 tsp Cajun seasoning, and a pinch of salt and pepper.
- Stir to combine all ingredients evenly.
- Tip: Spray the slow cooker with cooking spray or brush with oil to prevent sticking.
Step 2: Cook the Grits
- Cover and cook on low for 4-5 hours, stirring occasionally (every hour or so) if possible, until the grits are creamy and tender.
- Check the texture at 4 hours—grits should be smooth but not mushy.
- Tip: If the grits look too thick, add ¼ cup extra broth or water and stir.
Step 3: Add Cream and Cheese
- In the last 30 minutes of cooking, stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until melted and creamy.
- Taste and adjust salt, pepper, or Cajun seasoning as needed.
- Tip: If the grits are too thin, cook with the lid off for the last 15 minutes to thicken.
Step 4: Cook the Shrimp
- In a large skillet over medium-high heat, add 1 tbsp oil or butter. Sauté 1 lb shrimp (seasoned with a pinch of salt, pepper, and optional ½ tsp Cajun seasoning) for 2-3 minutes per side, until pink and cooked through.
- Remove from heat and set aside to avoid overcooking.
- Tip: Cook shrimp in batches to avoid crowding the pan, which can make them steam instead of sear.
Step 5: Combine
- Gently stir the cooked shrimp into the grits, or serve the shrimp on top for a prettier presentation.
- If the grits have thickened too much, add a splash of broth or cream to loosen.
- Tip: Keep the shrimp warm by covering with foil if not serving immediately.
Assembly: Serving Your Shrimp and Grits
Now it’s time to plate this Southern classic and make it look as good as it tastes! Here’s how to assemble Slow Cooker Shrimp and Grits:
- Serve the Grits: Spoon a generous portion of creamy grits into shallow bowls, creating a smooth base.
- Add the Shrimp: Top each bowl with a portion of sautéed shrimp, either stirred in or arranged neatly for a restaurant-style look.
- Garnish: Sprinkle with chopped green onions for a pop of color and freshness. A pinch of extra Cajun seasoning or a drizzle of hot sauce adds a spicy flair.
- Presentation Tip: Serve in wide, colorful bowls to show off the creamy grits and vibrant shrimp. A green onion curl or a lemon wedge makes it Instagram-worthy.
- Optional Sides: Pair with collard greens, cornbread, or a simple tomato salad for a complete Southern meal.
Pro Tip: Set out extra cheese, green onions, and hot sauce so everyone can customize their bowl—it’s a fun, interactive way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Shrimp and Grits is best fresh, but leftovers can be stored with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the grits and shrimp cool, then store separately (if possible) in airtight containers in the fridge for up to 2 days. Grits can become thick, and shrimp can get rubbery if stored too long.
- Reheat grits in the microwave (1-2 minutes, stirring with a splash of broth or cream) or on the stovetop over low heat. Reheat shrimp gently in a skillet to avoid overcooking.
- Make-Ahead Tips:
- Grits: Cook the grits in the slow cooker up to the cheese/cream step, then refrigerate for up to 2 days. Reheat in the slow cooker or stovetop with extra broth, then add cream and cheese.
- Shrimp: Peel and devein shrimp a day ahead and store in the fridge. Sauté just before serving for the best texture.
- Freezing: Grits can be frozen (without shrimp) in an airtight container for up to 1 month. Thaw in the fridge and reheat with extra liquid. Shrimp are best cooked fresh, as freezing can affect texture.
- Bacon/Onions: Chop bacon and onions up to 2 days ahead and store in the fridge.
Tip: Turn leftover grits into grit cakes—chill, slice, and pan-fry until crispy, then top with fresh shrimp.
Recipe Variations
Slow Cooker Shrimp and Grits is super versatile—here are some fun ways to mix it up:
- Spicy Version: Add ½ tsp cayenne or a diced jalapeño to the grits, or use spicy Cajun seasoning for extra heat.
- Veggie Boost: Stir in sautéed bell peppers, mushrooms, or spinach in the last hour for added color and nutrition.
- Creamy Twist: Swap half the cheddar for cream cheese or goat cheese for an even richer texture.
- Low-Carb: Serve over cauliflower grits or mashed cauliflower instead of traditional grits.
- Vegetarian: Skip the bacon and shrimp, use vegetable broth, and add sautéed mushrooms or roasted veggies for a hearty alternative.
- Seafood Medley: Mix in scallops or crab meat with the shrimp for a luxurious twist.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Shrimp and Grits that’ll bring Southern comfort to your table! This dish is all about creamy, cheesy grits and flavorful shrimp with minimal effort. Whether you’re serving it for a cozy brunch, a weeknight dinner, or a special gathering, it’s sure to impress. So fire up your slow cooker, toss in those ingredients, and let the kitchen fill with the irresistible aroma of bacon and Cajun spices. Play with garnishes, try new sides, and enjoy every creamy, spicy bite. Happy cooking!
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Slow Cooker Shrimp and Grits
Description
Ever dreamed of savoring a bowl of creamy, Southern-style shrimp and grits without spending hours at the stove? That’s the magic of Slow Cooker Shrimp and Grits! This dish combines velvety grits infused with cheddar and bacon with plump, Cajun-spiced shrimp for a comforting meal that’s bursting with flavor. The slow cooker makes it nearly effortless, letting you enjoy a taste of the South with minimal work
Ingredients
-
Shrimp (1 lb, peeled and deveined): Plump and tender, they add protein and a delicate seafood flavor.
-
Substitution: Scallops or firm white fish (like cod) for a different seafood twist, or tofu for a vegetarian option.
-
-
Quick-Cooking Grits (1 cup): The creamy base of the dish, absorbing all the savory flavors.
-
Substitution: Polenta for a similar texture, but avoid instant grits for better flavor.
-
-
Chicken Broth (4 cups): Provides a savory, rich base for cooking the grits.
-
Substitution: Vegetable broth for a lighter option or water with a bouillon cube.
-
-
Heavy Cream (½ cup): Adds velvety richness to the grits.
-
Substitution: Half-and-half, whole milk, or a vegan cream alternative for a lighter or dairy-free version.
-
-
Cheddar Cheese (½ cup, shredded): Melts into the grits for cheesy, tangy depth.
-
Substitution: Gouda, Monterey Jack, or a vegan cheddar alternative.
-
-
Bacon (4 slices, chopped): Brings smoky, savory flavor to the grits.
-
Substitution: Turkey bacon, pancetta, or omit for vegetarian (add 1 tsp smoked paprika for smokiness).
-
-
Onion (1, chopped): Adds sweet, savory depth.
-
Substitution: Shallots or green onions for a milder flavor.
-
-
Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
-
Substitution: ¾ tsp garlic powder if fresh isn’t available.
-
-
Cajun Seasoning (1 tsp): Adds a mild, spicy kick with flavors like paprika and cayenne.
-
Substitution: Creole seasoning, Old Bay, or a homemade blend (paprika, cayenne, thyme).
-
-
Salt and Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Green Onions (for garnish): Adds a fresh, mild onion flavor and vibrant color.
-
Substitution: Chives, parsley, or no garnish.
-
Instructions
Step 1: Prep the Grits
-
In the slow cooker, combine 4 cups chicken broth and 1 cup quick-cooking grits. Stir well to prevent lumps.
-
Add 4 slices chopped bacon, 1 chopped onion, 3 minced garlic cloves, 1 tsp Cajun seasoning, and a pinch of salt and pepper.
-
Stir to combine all ingredients evenly.
-
Tip: Spray the slow cooker with cooking spray or brush with oil to prevent sticking.
-
Step 2: Cook the Grits
-
Cover and cook on low for 4-5 hours, stirring occasionally (every hour or so) if possible, until the grits are creamy and tender.
-
Check the texture at 4 hours—grits should be smooth but not mushy.
-
Tip: If the grits look too thick, add ¼ cup extra broth or water and stir.
-
Step 3: Add Cream and Cheese
-
In the last 30 minutes of cooking, stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until melted and creamy.
-
Taste and adjust salt, pepper, or Cajun seasoning as needed.
-
Tip: If the grits are too thin, cook with the lid off for the last 15 minutes to thicken.
-
Step 4: Cook the Shrimp
-
In a large skillet over medium-high heat, add 1 tbsp oil or butter. Sauté 1 lb shrimp (seasoned with a pinch of salt, pepper, and optional ½ tsp Cajun seasoning) for 2-3 minutes per side, until pink and cooked through.
-
Remove from heat and set aside to avoid overcooking.
-
Tip: Cook shrimp in batches to avoid crowding the pan, which can make them steam instead of sear.
-
Step 5: Combine
-
Gently stir the cooked shrimp into the grits, or serve the shrimp on top for a prettier presentation.
-
If the grits have thickened too much, add a splash of broth or cream to loosen.
-
Tip: Keep the shrimp warm by covering with foil if not serving immediately
-
FAQs
Q: Can I use regular grits instead of quick-cooking?
A: Yes, but regular grits may need 5-6 hours on low and more frequent stirring. Check texture and add extra broth if needed.
Q: Is this recipe healthy?
A: It’s fairly balanced! Shrimp are high in protein and low in fat, grits provide carbs for energy, and spinach adds vitamins. Use low-sodium broth, less cheese, or turkey bacon for a lighter option.
Q: Can I cook the shrimp in the slow cooker?
A: Shrimp cook quickly and can become rubbery if overcooked, so sautéing separately is best. If you must, add them in the last 10-15 minutes on high, but monitor closely.
Q: Can I make this without bacon?
A: Yes! Omit bacon and add 1 tsp smoked paprika or a splash of liquid smoke for a similar smoky flavor. Use vegetable broth for a vegetarian version.
Q: Can I freeze leftovers?
A: Grits can be frozen (without shrimp) for up to 1 month. Shrimp are best fresh, as freezing can make them tough. Thaw grits in the fridge and reheat with extra liquid.
Q: What’s the best way to serve this for a crowd?
A: Keep the grits warm in the slow cooker and set out sautéed shrimp, green onions, cheese, and hot sauce. Let guests serve themselves for a fun, communal meal.