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.