Creamy Slow Cooker Shrimp and Grits

Introduction & Inspiration

Shrimp and Grits is a beloved Southern classic, known for its incredible combination of creamy, cheesy grits and succulent, flavorful shrimp. This version utilizes the slow cooker to make achieving perfectly creamy, infused grits practically effortless! Imagine grits simmering slowly with savory chicken broth, smoky bacon, onion, garlic, and Cajun seasoning until tender, then finished with heavy cream and sharp cheddar cheese. Perfectly cooked shrimp are stirred in or served on top for a truly satisfying meal.

My inspiration for this recipe comes from wanting that deep, slow-cooked flavor in the grits without the constant whisking often required on the stovetop. The slow cooker gently cooks the grits, allowing them to become incredibly creamy while absorbing all the delicious flavors from the bacon, aromatics, and broth. Cooking the shrimp separately at the end ensures they are perfectly tender and not overcooked.

This dish is perfect for a comforting brunch, a special weeknight dinner, or anytime you crave a taste of classic Southern comfort food made easy. It is a perfect recipe for grits lovers.

Nostalgic Appeal / Comfort Factor

Shrimp and Grits is pure comfort food with deep roots in Southern cuisine, particularly the Lowcountry of South Carolina and Georgia. It evokes feelings of warmth, hospitality, and satisfying, soulful cooking. The combination of creamy grits, savory shrimp, smoky bacon, and sharp cheese is undeniably comforting and beloved by many.

This slow cooker method maintains all that comforting flavor while simplifying the traditionally demanding process of cooking perfect grits. It brings a taste of classic Southern comfort into the kitchen with modern convenience.

It’s a dish that feels both special and deeply satisfying, perfect for cozy evenings or sharing with loved ones. A perfect comfort food dish.

Homemade Focus (Effortless Grits & Fresh Components)

While using the slow cooker simplifies the process, this recipe is fundamentally about homemade flavor built from scratch. You’re cooking the grits yourself in a flavorful broth infused with fresh onion, garlic, bacon, and seasonings – no instant flavored grits here! The creamy cheese finish is also homemade.

Cooking the shrimp fresh just before serving ensures they have the perfect tender texture. While the grits cook low and slow, you have control over the quality of the ingredients and the final flavor balance.

It celebrates the slow cooker’s ability to create incredibly creamy, flavorful results with minimal active time, combined with the fresh touch of perfectly cooked shrimp added at the end. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is ultra-creamy, cheesy grits with savory depth from bacon, onion, garlic, and Cajun seasoning, topped with sweet, succulent shrimp. The grits themselves should be smooth, rich, and infused with all the flavors they simmered with.

The bacon should lend a smoky, savory undertone. The onion and garlic provide an aromatic base. The Cajun seasoning adds warmth and a touch of spice. The cheddar cheese and heavy cream create a luxurious, cheesy finish. The shrimp, cooked separately, should be plump, tender, and complement the rich grits.

The overall experience should be a decadent yet balanced bowl of creamy, cheesy, savory grits with perfectly cooked shrimp – pure Southern comfort. A perfect balance between flavour and texture.

Ingredient Insights

• Shrimp: The recipe calls for 1 lb, peeled and deveined. Medium or large shrimp work well. They are cooked separately at the end to ensure perfect texture.
• Grits (Quick-Cooking): The recipe specifies quick-cooking grits. These cook much faster than traditional stone-ground grits, making them suitable for the shorter slow cooker times listed. Using stone-ground grits would require significantly more liquid and much longer cooking times.
• Chicken Broth: Provides the flavorful cooking liquid for the grits. Low-sodium is a good choice to control saltiness, especially with bacon and cheese.
• Heavy Cream: Added at the end for extra richness and creaminess.
• Cheddar Cheese (Shredded): Provides sharp, cheesy flavor and contributes to the creamy texture. Sharp cheddar is classic.
• Bacon (Chopped): Adds smoky, savory flavor as it cooks with the grits. Note: It will soften during slow cooking; for crispy bacon bits, cook separately and stir in/garnish at the end (see Tips).
• Onion (Chopped) & Garlic (Minced): Essential aromatic base flavors that infuse the grits.
• Cajun Seasoning: Adds characteristic Southern/Louisiana warmth and spice (typically includes paprika, cayenne, garlic powder, onion powder, herbs). Adjust amount to taste.
• Salt and Pepper: Essential seasonings; adjust carefully considering salt from bacon, broth, cheese, and Cajun seasoning.
• Green Onions (Garnish): Adds a fresh, sharp oniony bite and color at the end.

Essential Equipment

• Slow Cooker (Crockpot): The main vessel for cooking the grits. A 4-6 quart size should be suitable.
• Skillet: For cooking the shrimp separately at the end (and optionally for crisping bacon first).
• Knife & Cutting Board: For chopping bacon, onion, garlic, green onions.
• Measuring Cups & Spoons:
• Whisk or Spoon: For stirring grits in the slow cooker.
• Grater: For shredding cheddar cheese (freshly shredded melts best).

Ingredients

(Based on 1x column)

Grits Base:

• ▢ 1 cup quick-cooking grits (not instant)
• ▢ 4 cups chicken broth (low-sodium recommended)
• ▢ 4 slices bacon, chopped
• ▢ 1 onion, chopped
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp Cajun seasoning (adjust to taste)
• ▢ Salt and pepper, to taste

Finishing Ingredients:

• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup cheddar cheese, shredded

Shrimp:

• ▢ 1 lb shrimp, peeled and deveined
• ▢ Salt and pepper, to taste (for shrimp)
• ▢ 1 tbsp butter or oil (for cooking shrimp)

Garnish:

• ▢ Green onions, sliced

Step-by-Step Instructions

1. Combine Grits Base Ingredients:

• In the insert of your slow cooker, combine the uncooked quick-cooking grits and the chicken broth. Stir well.
• Add the chopped raw bacon, chopped onion, minced garlic, Cajun seasoning, salt, and pepper. Stir everything together thoroughly.

2. Slow Cook the Grits:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 4-5 hours. It’s recommended to stir the grits occasionally (perhaps every hour or so after the first couple of hours) to prevent sticking and ensure even cooking. The grits should be tender and creamy when done. (Note: Quick grits cook much faster than stone-ground; adjust timing based on your specific grits and cooker).

3. Finish the Grits:

• During the last 30 minutes of the cooking time, stir the heavy cream and the shredded cheddar cheese into the grits until the cheese is melted and everything is well combined and creamy. Keep covered on LOW or WARM until ready to serve.

4. Cook the Shrimp:

• Just before serving, prepare the shrimp. Pat the peeled and deveined shrimp dry with paper towels. Season them lightly with salt and pepper.
• Heat 1 tablespoon of butter or oil in a skillet over medium-high heat.
• Add the shrimp to the hot skillet in a single layer (cook in batches if necessary).
• Cook for 1-2 minutes per side, just until the shrimp turn pink and opaque. Be careful not to overcook.

5. Assemble and Serve:

• Ladle the creamy, cheesy grits into serving bowls.
• Top the grits with the freshly cooked shrimp.
• Garnish generously with sliced green onions.
• Serve immediately while hot.

Troubleshooting

• Grits Lumpy: Didn’t stir enough during cooking, or liquid added too quickly to hot grits initially (less applicable in slow cooker). Whisk vigorously at the end; adding the cream/cheese helps smooth them out. Ensure using quick grits, not instant.
• Grits Too Thick: Absorbed too much liquid or cooked slightly too long. Stir in a splash more warm broth or cream to reach desired consistency.
• Grits Too Thin: Needs more cooking time for liquid to absorb/grits to soften, or started with too much liquid for quick grits. Cook longer with lid slightly ajar on LOW/WARM if grits are tender but liquid remains.
• Shrimp Tough/Rubbery: Overcooked. Shrimp cook very quickly; sear just until pink.
• Too Salty: Bacon, broth, Cajun seasoning, and cheddar cheese all contribute salt. Be cautious with added salt; taste before adding more at the end.

Tips and Variations

• Grits Type: This recipe specifies quick-cooking grits. If you want to use traditional stone-ground grits, the liquid ratio (likely needing more broth/water) and cooking time will be significantly longer (possibly 6-8 hours on LOW), requiring more frequent stirring. Instant grits are not recommended.
• Crispy Bacon: For crispier bacon texture, cook the chopped bacon in the skillet first until crisp. Remove bacon bits, leaving 1-2 tbsp of bacon fat in the skillet. Sauté the onion and garlic in the bacon fat, then add this mixture (and maybe half the bacon bits) to the slow cooker with the grits/broth. Reserve the remaining bacon bits for garnish.
• Cheesy Grits: Add more or different cheeses! Gruyere, Gouda, or Pepper Jack work well in grits.
• Veggies: Sautéed mushrooms or bell peppers could be added to the slow cooker with the onion and garlic.
• Spice Level: Adjust Cajun seasoning and add more red pepper flakes or hot sauce if desired.
• Finishing Touch: Stir in a tablespoon of unsalted butter right at the end along with the cream and cheese for extra richness.

Serving and Pairing Suggestions

• Serve Hot: Essential for creamy grits and tender shrimp.
• Breakfast, Brunch, or Dinner: Shrimp and grits is versatile!
• With Hot Sauce: Many enjoy a dash of their favorite hot sauce on top.
• Simple Side: A side of collard greens or a simple green salad pairs nicely.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on grits type, cream/cheese/bacon fat content.)

• Calories: 500-700+ (Rich dish)
• Fat: 25-40g+
• Saturated Fat: 12-20g+
• Cholesterol: 200-280mg+
• Sodium: 900-1400mg+ (Depends heavily on bacon, broth, cheese, Cajun seasoning)
• Total Carbohydrates: 30-40g+ (Mostly from grits)
• Dietary Fiber: 2-4g+
• Sugars: 2-5g+
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: This Slow Cooker Shrimp and Grits recipe involves cooking quick-cooking grits in chicken broth with chopped bacon, onion, garlic, and Cajun seasoning in a slow cooker until creamy. Heavy cream and cheddar cheese are stirred in during the last 30 minutes. Shrimp are cooked separately in a skillet just before serving and added on top of the cheesy grits, then garnished with green onions.

Q&A:

• Q: Can I use stone-ground grits instead of quick-cooking?
  • A: Yes, but you will need to adjust the recipe significantly. Stone-ground grits require more liquid (likely 5-6 cups per 1 cup grits) and a much longer cooking time (potentially 6-8 hours on LOW), plus more frequent stirring to prevent sticking. Quick grits are specified for the shorter cook time in this recipe.
• Q: Why cook the shrimp separately? Can’t I add them to the slow cooker?
  • A: Shrimp cook extremely quickly. Adding them to the slow cooker for any significant amount of time, even the last 30 minutes, risks overcooking them and making them tough and rubbery. Cooking them separately just before serving ensures they are perfectly tender and succulent.
• Q: The bacon isn’t crispy when cooked in the slow cooker. How can I fix that?
  • A: Correct, bacon simmered in liquid won’t be crispy; it primarily adds flavor to the grits. If you want crispy bacon bits, cook the bacon in a skillet first until crisp, crumble it, and then stir some into the grits at the end and use the rest for garnish (see Tips section).
• Q: Can I make this ahead of time?
  • A: Grits tend to thicken considerably upon cooling and reheating. While possible, it’s best served fresh for the creamiest texture. If reheating, you’ll likely need to add more broth or milk to loosen the grits as you warm them gently on the stovetop or microwave. Cook the shrimp fresh just before serving.