Name: Shrimp and Grits
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup stone-ground grits; 4 cups low-sodium chicken broth (or water); 2 tablespoons butter; 1 cup shredded sharp cheddar cheese; 1 lb medium shrimp, peeled and deveined; 4 slices bacon, chopped (optional); 1 small onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon Cajun seasoning (or to taste); Salt and pepper to taste (about ½ teaspoon each); Fresh green onions or parsley, chopped (for garnish); Optional: hot sauce or cornbread for serving

This Shrimp and Grits is a slow cooker Southern delight! Creamy grits simmer all day, topped with tender, spiced shrimp in a rich sauce. Effortless and comforting, it’s perfect for cozy mornings or easy dinners—serve with a sprinkle of bacon for a soul-warming, flavorful treat!

Recipe Tips and Tricks

Grits Texture: Use stone-ground grits for creaminess—stir midway to prevent sticking.
Shrimp Timing: Add shrimp in the last 30 minutes—keeps them tender, not tough.

Cheese Melt: Stir in cheese after grits cook—ensures a smooth finish.
Bacon Crisp: Cook bacon separately and add at the end for crunch.
Liquid Check: Add extra broth if grits thicken too much during cooking.

Why You’ll Love This Recipe

You’re going to fall head over heels for this Shrimp and Grits—it’s a slow cooker Southern hug that’ll warm your heart! You’ll love how the crockpot turns humble grits into a creamy, dreamy base, simmering all day while you go about your life, then gets topped with plump, juicy shrimp in a rich, spiced sauce that’s pure comfort food magic. It’s the kind of dish that fills your kitchen with a cozy, buttery aroma, promising a meal that’s both effortless and soul-satisfying, perfect for lazy brunches, easy dinners, or any time you crave a taste of the South. The slow cooker makes it a breeze—set the grits to cook, add the shrimp at the end, and in no time, you’ve got a bowl of goodness that’s hearty, flavorful, and oh-so-addictive. Spoon it up with a sprinkle of crispy bacon or a dash of hot sauce, and you’ve got a versatile, crowd-pleasing winner that’s as delicious as it is simple. This recipe’s a keeper—pure, comforting bliss in every bite!

Yield: Serves 6

Shrimp and Grits

Creamy grits topped with spiced shrimp, slow-cooked—crockpot Southern comfort!

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

1 cup stone-ground grits

4 cups low-sodium chicken broth (or water)
2 tablespoons butter
1 cup shredded sharp cheddar cheese

1 lb medium shrimp, peeled and deveined
4 slices bacon, chopped (optional)
1 small onion, finely chopped

2 garlic cloves, minced
1 teaspoon Cajun seasoning (or to taste)
Salt and pepper to taste (about ½ teaspoon each)

Fresh green onions or parsley, chopped (for garnish)
Optional: hot sauce or cornbread for serving

Instructions

Hey there, let’s whip up some Shrimp and Grits that’ll make your slow cooker the Southern comfort king! Grab your crockpot and pour in the chicken broth—give it a warm start if you can. Add the stone-ground grits and a pinch of salt, then stir in the butter—give it a good mix to get those grits cozy. Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a rush), and let them simmer away—check and stir halfway if you’re around to keep ‘em smooth. Your kitchen’s going to smell like a creamy dream!

About 30 minutes before you’re ready to eat, let’s get the shrimp party started. If you’re using bacon, fry it in a skillet over medium heat until crispy—5-7 minutes—then scoop it out and set it aside, leaving that tasty fat behind. Toss the chopped onion into the skillet (or use a splash of oil if skipping bacon) and sauté for 3-4 minutes until soft, then add the minced garlic and Cajun seasoning—cook for another minute until it’s fragrant and spicy. Stir this into the grits, then gently add the shrimp—nestle them in so they’re snug. Pop the lid back on and let it cook for 25-30 minutes until the shrimp are pink and perfect.
When it’s ready, stir in the shredded cheddar until it melts into creamy bliss—give it a taste and tweak the salt or pepper if it needs a little love. Spoon the grits into bowls, top with those juicy shrimp, and sprinkle with crispy bacon bits and chopped green onions or parsley for that fresh finish. Serve it up—maybe with a dash of hot sauce or a side of cornbread if you’re feeling extra Southern. Grab a spoon and dive in—this is slow-cooked comfort with a shrimp twist!

Notes

Add shrimp late—overcooking makes them rubbery, and we want ‘em tender!
Grits might stick—stir once mid-cook if you can.

Perfect for brunch or dinner—leftovers reheat like a charm!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 403Total Fat 23gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 9gCholesterol 219mgSodium 1471mgCarbohydrates 16gFiber 1gSugar 1gProtein 34g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Shrimp: Medium, peeled, and deveined—fresh or thawed frozen for sweet, tender bites.
Grits: Stone-ground for texture—quick grits work but may soften faster.

Chicken Broth: Low-sodium adds flavor to grits—water’s fine for a lighter base.
Cheddar Cheese: Sharp cheddar melts in creamy—gruyere or pepper jack swaps for variety.
Butter: Adds richness to grits—olive oil lightens it up.

Bacon: Optional crispy bits for smoky depth—turkey bacon works too.
Garlic: Fresh minced brings warmth—powdered subs in a pinch.
Cajun Seasoning: A spicy blend—adjust or make your own with paprika and cayenne.

Variations and Substitutions

This dish loves a remix! Swap shrimp for scallops, sausage, or even mushrooms for a veggie twist—adjust cooking time as needed. No stone-ground grits? Use polenta or quick grits—polenta’s firmer, quick grits cook faster. Trade chicken broth for veggie broth or milk for extra creaminess. Skip cheddar for gouda, parmesan, or a dairy-free cheese—still delicious! Add heat with extra Cajun seasoning, hot sauce, or fresh chilies, or keep it mild with just garlic and butter. Gluten-free? It’s naturally there—just check your seasoning. Toss in spinach, tomatoes, or bell peppers with the shrimp for a veggie boost. Serve over cauliflower grits for low-carb—this recipe bends to your pantry and taste buds!

Storage Options

Refrigerator: Store grits and shrimp separately in airtight containers for up to 3 days.
Freezer: Freeze grits (without shrimp) for up to 2 months; thaw in the fridge, reheat shrimp fresh.