This shrimp and grits recipe is so simple, it only takes about 10 minutes of active prep time. If you're worried that this dish might be spicy, because of the jalapeno pepper and hot sauce, don't be. The slow cooking process tames a lot of the heat. But if you prefer a milder dish, simply leave out the hot sauce and/or the jalapeno.
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Prep Time: 10 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 40 minutes
Yield: 4-6 servings
Ingredients:
- 1-1/2 cups stone ground grits (not instant)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 slices American cheese, chopped into bite-sized pieces
- 1 cup frozen corn
- 1 jalapeno pepper, diced
- a few dashes hot sauce (optional)
- 1-1/2 tsp. kosher salt
- 16 oz. frozen raw shrimp, peeled, deveined and thawed according to package directions
Preparation:
- In a Crockpot, combine grits, vegetable broth, cream, milk, cheese, corn, jalapeno pepper, hot sauce (if using) and salt. Stir, cover, and cook on low 3-1/2 to 4-1/2 hours, until the grits are soft and cooked through. (The cooking time will depend on the shape, size and temperature of your slow cooker. If the grits aren't cooked through, but the liquid is almost absorbed, add more liquid and increase the cooking time.)
- Add shrimp to the Crockpot. Cover and cook 3-8 minutes, until shrimp are pink and completely opaque.
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