Crockpot Shrimp and Grits
165
Hearty and creamy grits in a slow cooker with corn and shrimp.
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.
