Slow Cooker Shrimp and Grits

introduction

There’s something truly comforting about the warm aroma of shrimp and grits wafting through the kitchen. I still remember the first time I had this dish—it was at a cozy Southern restaurant where the creamy grits melted in my mouth, perfectly paired with spicy, succulent shrimp. Every time I prepare it at home, it gathers friends and family around the table, creating such a joyful atmosphere. This recipe matters because it brings a piece of Southern hospitality to our lives. What makes this dish special is the way it blends rich flavors and comforting textures, all cooked with ease in a slow cooker.

why make this recipe

Slow Cooker Shrimp and Grits is a wonderful choice for a hearty meal that doesn’t require much hands-on time. Just set it and forget it! The slow cooking process allows the flavors to meld together beautifully, creating a creamy base that pairs perfectly with the shrimp. It’s not only delicious but also versatile, making it suitable for family dinners or gatherings with friends. Plus, you can easily adjust the ingredients to fit your taste or dietary needs, making it a win-win for everyone.

how to make Slow Cooker Shrimp and Grits

Ingredients

• Shrimp (1 lb, peeled and deveined):
• Why it’s important: Tender, juicy protein that adds a luxurious touch to the creamy grits.
• Substitutions: Crawfish, scallops, or firm white fish like cod (sauté similarly). For vegetarian, use sautéed mushrooms or zucchini.
• Quick-Cooking Grits (1 cup):
• Why it’s important: Absorbs broth and cream to create a smooth, creamy base.
• Substitutions: Polenta or stone-ground grits (increase cooking time to 5–6 hours on low and stir more often). Avoid instant grits for best texture.
• Chicken Broth (4 cups):
• Why it’s important: Provides savory flavor and cooks the grits to perfection.
• Substitutions: Vegetable broth, seafood stock, or water with a bouillon cube (less flavorful).
• Heavy Cream (½ cup):
• Why it’s important: Adds rich, velvety texture to the grits.
• Substitutions: Half-and-half, whole milk, or coconut cream for vegan (may alter flavor slightly).
• Cheddar Cheese (½ cup, shredded):
• Why it’s important: Brings sharp, melty flavor to enhance the grits’ creaminess.
• Substitutions: Gouda, Monterey Jack, or nutritional yeast for vegan.
• Bacon (4 slices, chopped):
• Why it’s important: Adds smoky, savory depth and crispy texture.
• Substitutions: Pancetta, turkey bacon, or smoked tempeh for vegetarian (sauté separately if using tempeh).
• Onion (1, chopped):
• Why it’s important: Provides sweet, savory depth to the grits.
• Substitutions: Shallots, leeks, or 1 tsp onion powder.
• Garlic (3 cloves, minced):
• Why it’s important: Infuses the dish with warm, aromatic flavor.
• Substitutions: ¾ tsp garlic powder or 1.5 tsp garlic paste.
• Cajun Seasoning (1 tsp):
• Why it’s important: Adds bold, spicy Southern flavor with paprika, cayenne, and herbs.
• Substitutions: Creole seasoning, or a mix of ½ tsp paprika, ¼ tsp cayenne, and ¼ tsp thyme.
• Salt and Pepper (to taste):
• Why it’s important: Enhances the flavors of the grits and shrimp.
• Green Onions (for garnish):
• Why it’s important: Adds fresh, oniony crunch and vibrant color.
• Substitutions: Chives, parsley, or omit.

Directions

1. In the slow cooker, combine 4 cups chicken broth and 1 cup quick-cooking grits, stirring well to prevent lumps.
2. Add 4 chopped bacon slices, 1 chopped onion, 3 minced garlic cloves, 1 tsp Cajun seasoning, and a pinch of salt and pepper. Stir to combine all ingredients evenly.
3. Lightly grease the slow cooker with cooking spray to prevent sticking.
4. Cover and cook on low for 4–5 hours, stirring occasionally (once or twice if possible), until the grits are creamy and tender and have absorbed most of the broth. Check doneness at the 4-hour mark to avoid overcooking, as slow cookers vary. If grits thicken too much, add a splash of broth or water during cooking.
5. In the last 30 minutes of cooking, stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until fully melted and incorporated. Taste and adjust salt, pepper, or Cajun seasoning as needed. Keep the slow cooker on low or warm after adding cream to prevent curdling.
6. In a large skillet over medium-high heat, sauté 1 lb peeled and deveined shrimp with a pinch of salt and pepper for 2–3 minutes per side, until pink and cooked through (145°F/63°C internally). Remove from heat and set aside to avoid overcooking. Pat shrimp dry before cooking for a better sear, and add a pinch of Cajun seasoning to the shrimp for extra flavor.
7. Gently stir the cooked shrimp into the creamy grits in the slow cooker, or layer them on top when serving for a polished look.
8. Spoon the shrimp and grits into bowls, ensuring each serving gets a mix of grits, bacon, and shrimp.
9. Garnish with chopped green onions for a fresh, colorful finish. Serve hot, ideally with a side of collard greens or a simple salad. Serve immediately to enjoy the shrimp at their tender best, and warm bowls slightly to keep the dish hot.

how to serve Slow Cooker Shrimp and Grits

Serve your shrimp and grits hot in bowls. You can layer shrimp on top or mix them in for everyone to enjoy. A sprinkle of chopped green onions adds a lovely touch. For an authentic Southern experience, consider pairing it with collard greens or a light salad.

how to store Slow Cooker Shrimp and Grits

If you have leftovers, let the dish cool completely. Store it in an airtight container in the fridge for up to 3 days. When ready to eat, gently reheat in a pot over low heat, adding a splash of broth or water if it has thickened too much.

tips to make Slow Cooker Shrimp and Grits

• For the best flavor, use homemade chicken broth or a high-quality store-bought version.
• Stir the grits occasionally to ensure even cooking and prevent any sticking.
• Adjust the Cajun seasoning to your taste; if you prefer less spice, use half the amount or skip it altogether.
• Don’t skip the bacon! It’s essential for adding depth and flavor.

variation

You can adjust this recipe in many ways, such as using different seafood like scallops or firm white fish. For a vegetarian option, replace the shrimp with sautéed mushrooms and use vegetable broth. You can also explore different cheeses like Gouda or Monterey Jack for a different flavor profile.

FAQs

1. Can I use instant grits for this recipe?

• It’s best to avoid instant grits as they won’t give the same creamy texture. Quick-cooking grits or stone-ground are recommended.

1. How can I make this dish spicier?

• You can add more Cajun seasoning or some hot sauce when serving to kick up the heat!

1. Can I make this recipe ahead of time?

• Yes! You can prepare the grits mix and let it cook in the slow cooker while you’re out. Just sauté the shrimp before serving. This saves time and still gives you a delicious meal.

Slow Cooker Shrimp and Grits

A comforting Southern dish featuring creamy grits paired with spicy, succulent shrimp, cooked effortlessly in a slow cooker.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Southern

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Grits

• 1 cup Quick-Cooking Grits Avoid instant grits for best texture.
• 4 cups Chicken Broth Can substitute with vegetable broth or seafood stock.
• ½ cup Heavy Cream Substitutions include half-and-half or coconut cream for vegan.
• ½ cup Cheddar Cheese, shredded Gouda or Monterey Jack can be used as alternatives.
• 4 slices Bacon, chopped Can use pancetta or turkey bacon instead.
• 1 each Onion, chopped Shallots or leeks can be used instead.
• 3 cloves Garlic, minced Use garlic powder or garlic paste as substitutes.
• 1 tsp Cajun Seasoning Alternative: Creole seasoning or a homemade mix.
• to taste Salt and Pepper Enhance flavors according to preference.

For the Shrimp

• 1 lb Shrimp, peeled and deveined Can substitute with crawfish or scallops.
• for garnish Green Onions Chives or parsley can be used as garnishes.

Method

 

Cooking the Grits

1. In the slow cooker, combine 4 cups chicken broth and 1 cup quick-cooking grits, stirring well to prevent lumps.
2. Add 4 chopped bacon slices, 1 chopped onion, 3 minced garlic cloves, 1 tsp Cajun seasoning, and a pinch of salt and pepper. Stir to combine all ingredients evenly.
3. Lightly grease the slow cooker with cooking spray to prevent sticking.
4. Cover and cook on low for 4–5 hours, stirring occasionally, until the grits are creamy and tender.
5. In the last 30 minutes of cooking, stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until fully melted and incorporated.

Cooking the Shrimp

1. In a large skillet over medium-high heat, sauté 1 lb peeled and deveined shrimp with a pinch of salt and pepper for 2–3 minutes per side until pink and cooked through.
2. Remove from heat and set aside to avoid overcooking.
3. Gently stir the cooked shrimp into the creamy grits in the slow cooker, or layer them on top when serving.

Serving

1. Spoon the shrimp and grits into bowls, ensuring each serving gets a mix of grits, bacon, and shrimp.
2. Garnish with chopped green onions and serve hot.

Notes

For best flavor, use homemade chicken broth or a high-quality store-bought version. Stir the grits occasionally to ensure even cooking.