Kitchen notes · a little help before you start
Slow Cooker Grits and Shrimp
Shrimp over creamy cheese grits makes a satisfying bowl to sit down with. The grits are soft underneath the savory shrimp, with bacon giving the top a little crunch.
- Prep
- 10 min
- Cook
- 150 min
- Total
- 160 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork · Seafood
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Rinse and drain the grits
Let them stand briefly in their first water portion, then pour through a mesh strainer before transferring to the cooker.
2. Stir during slow cooking
Stir the covered grits at the stated intervals as they cook, waiting until their cooking liquid is absorbed.
3. Keep the bacon grease for shrimp
Remove the crisp bacon but leave its grease in the skillet, ready for the seasoned shrimp's brief cook.
Get to know the ingredients
Stone-ground grits
Use the listed stone-ground grits, rinsed before cooking slowly with milk, water, seasonings and part of the butter.
Prepared shrimp
Peel and devein the shrimp before adding them to the reserved bacon grease and seasoning for their short skillet cook.
Divided butter
Half goes into the cooker with the grits and liquid, while the remaining cubes melt in with cheddar after cooking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Slow Cooker Grits and Shrimp
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Shrimp and bacon over cheese grits
Spoon the finished cheesy grits into bowls, top with shrimp and crisp bacon and add extra parsley before serving.
A little more help as you go
Start the skillet near the end
Begin crisping bacon shortly before the grits are due to finish, so the shrimp topping and creamy base are ready together.
Cheddar follows cooked grits
Once the liquid is absorbed, stir in the remaining butter and shredded cheddar until melted before checking salt and pepper.
A few questions you might have
Does all the water stay in the cooker?
The first portion is for rinsing and is drained away. The smaller cooking portion joins the milk and grits afterward.
When do lemon juice and garlic go in?
Add them with onions and parsley after the shrimp begin turning pink, then cook briefly before removing from heat.
Does the shrimp cook in the slow cooker?
It has a separate skillet cook in the bacon grease near the end, then tops the finished grits in bowls.
What size slow cooker is included?
A four-quart or larger cooker is specified, lined before adding the rinsed grits and cooking liquids.
Is milk added after the grits cook?
It goes into the cooker at the start with water, seasonings and the first butter portion before the covered slow cook.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
