Slow Cooker Grits and Shrimp
Easy Slow Cooker Grits and Shrimp is a Southern-style recipe featuring creamy cheese grits, crispy bacon, and succulent shrimp sauteed with garlic, lemon, and green onions.
Servings: 6
Ingredients
- 1 cup stone ground grits
- 6 cups water divided
- 2 cups milk
- ½ tablespoon salt or to taste
- ¼ teaspoon fresh ground black pepper, or to taste
- 4 tablespoons butter cubed, divided
- 2 cups sharp shredded cheddar cheese
- 6 slices bacon diced
- 1 pound shrimp peeled and deveined
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 4 green onions thinly sliced
- 2 tablespoons chopped fresh parsley plus more for garnish
Instructions
- Prep. Line a 4-quart slow cooker, or larger, with a slow cooker liner. Set aside.
- Rinse the grits. Place the grits in a bowl and add 4 cups of water; let stand for 2 minutes. Pour the rinsed grits through a mesh strainer and drain. Then, transfer the grits to the slow cooker.
- Add the liquids, salt, pepper, and butter. To the insert of the slow cooker, add 2 cups of water, milk, salt, pepper, and half of the cubed butter pieces. Stir to combine.
- Cook. Cover and cook on LOW for 2.5 to 3 hours, or until the liquid is all absorbed. Stir the grits about 3 to 4 times during the cooking process.
- Cook the bacon. About 20 minutes before the grits are done, set a large skillet over medium heat. When the skillet is hot, add the bacon pieces and cook until crispy, about 3 minutes. Remove the bacon from the skillet, but do not toss the bacon grease.
- Cook the shrimp. To the bacon grease, add the shrimp, season with salt and pepper, and cook for 2 minutes, or until the shrimp start to turn pink. Stir in the garlic, lemon juice, onions, and parsley, and continue cooking for 1 minute. Remove from the heat.
- Finish the grits. When the grits are done, remove the cover and stir in the remaining butter and shredded cheese; stir until melted and thoroughly combined. Taste for salt and pepper, and adjust accordingly.
- Serve. Spoon the cooked grits into a serving bowl. Top with shrimp and bacon, garnish with parsley, and serve.
Nutrition
Calories: 462kcal | Carbohydrates: 27g | Protein: 17g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 495mg | Potassium: 262mg | Fiber: 1g | Sugar: 5g | Vitamin A: 999IU | Vitamin C: 5mg | Calcium: 384mg | Iron: 1mg
