Description
Ever wondered how to bring the soulful comfort of Southern cuisine to your table without spending hours in the kitchen? Slow Cooker Shrimp and Grits is your answer! This classic dish combines creamy, cheesy grits with succulent shrimp, smoky bacon, and bold Cajun flavors, all made effortlessly in your slow cooker
Ingredients
- Shrimp (1 lb, peeled and deveined):
- Why it’s important: Adds tender, juicy protein that pairs perfectly with creamy grits.
- Substitutions: Crawfish, scallops, or diced chicken for a different protein. For vegetarian, try sautéed mushrooms or zucchini.
- Quick-Cooking Grits (1 cup):
- Why it’s important: Creates the creamy, comforting base of the dish.
- Substitutions: Polenta or stone-ground grits (adjust cooking time for stone-ground, as they take longer). Avoid instant grits for best texture.
- Chicken Broth (4 cups):
- Why it’s important: Infuses the grits with savory flavor and ensures a smooth, creamy consistency.
- Substitutions: Vegetable broth, water with a bouillon cube, or a mix of water and milk for extra richness.
- Heavy Cream (½ cup):
- Why it’s important: Adds a velvety, luxurious texture to the grits.
- Substitutions: Half-and-half, whole milk, or a plant-based cream for a lighter or dairy-free option.
- Cheddar Cheese (½ cup, shredded):
- Why it’s important: Brings sharp, cheesy flavor that enhances the grits.
- Substitutions: Gouda, Monterey Jack, or nutritional yeast for a dairy-free alternative.
- Bacon (4 slices, chopped):
- Why it’s important: Adds smoky, savory depth and a bit of crunch.
- Substitutions: Turkey bacon, pancetta, or omit for vegetarian (add a dash of smoked paprika for smokiness).
- Onion (1, chopped):
- Why it’s important: Provides a sweet, savory base that complements the Cajun seasoning.
- Substitutions: Shallots or leeks for a milder flavor.
- Garlic (3 cloves, minced):
- Why it’s important: Infuses the dish with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder if fresh isn’t available.
- Cajun Seasoning (1 tsp):
- Why it’s important: Adds bold, spicy, and earthy flavors typical of Southern cuisine.
- Substitutions: Creole seasoning, a mix of paprika, cayenne, and thyme, or Old Bay for a similar vibe.
- Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the grits, shrimp, and seasonings.
- Green Onions (for garnish):
- Why it’s important: Adds a fresh, mildly oniony crunch and vibrant color.
- Substitutions: Chives, parsley, or skip for simplicity.
Instructions
Step 1: Prep the Grits Base
- In the slow cooker, combine 4 cups chicken broth and 1 cup quick-cooking grits. Stir well to prevent lumps.
- 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 distribute the ingredients evenly.
- Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.
Step 2: Cook the Grits
- Cover and cook on low for 4–5 hours, stirring occasionally (every 1–2 hours if possible) to ensure creamy, lump-free grits.
- Check at 4 hours to avoid overcooking, as slow cookers vary.
- Tip: If the grits thicken too much, add a splash of 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.
- Mix until the cheese melts and the grits are velvety smooth.
- Tip: Taste and adjust salt, pepper, or Cajun seasoning for perfect flavor.
Step 4: Cook the Shrimp
- While the grits finish cooking, heat a large skillet over medium-high heat. Season 1 lb peeled and deveined shrimp with a pinch of salt and pepper.
- Sauté the shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat.
- Tip: Add a dash of Cajun seasoning or a squeeze of lemon to the shrimp for extra flavor.
Step 5: Combine and Serve
- Gently stir the cooked shrimp into the grits, or serve the shrimp on top for a prettier presentation.
- Spoon the shrimp and grits into bowls and garnish with chopped green onions.
- Tip: Serve immediately for the creamiest grits and freshest shrimp texture.
