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