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Crockpot Shrimp and Grits

 
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Hearty and creamy grits in a slow cooker with corn and shrimp.

Yield

4

servings

Prep

10

min

Cook

4

hrs

Ready

4

hrs

 

Ingredients

1 ½ cups corn grits
stone ground (not instant)
*
4 cups vegetable stock
1 cup heavy whipping cream
1 cup milk, whole
½ cup cheese
diced
*
1 cup whole kernel corn, frozen
*
1 each jalapeño pepper
diced
*
1 x red hot pepper sauce
to taste, optional
*
1 ½ teaspoons kosher salt
16 ounces shrimp
thawed, deveined and peeled
*

Directions

In a slow cooker, combine grits, vegetable broth, cream, milk, cheese, corn, jalapeno pepper, hot sauce (if using) and salt.

Stir, cover, and cook on low 3 to 4 hours, until the grits are soft and cooked through. Add more liquid if needed.

Add the raw shrimp to the Crockpot.

Cover and cook about 10 minutes, until shrimp are pink and completely opaque.

Ladle into bowls to serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 24190% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 936mg 39%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 19% Vitamin C 1%
Calcium 13% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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