From one of Gooseberry Patch’s newest cookbooks (“Fall, Family & Friends”) comes this very Southern recipe for Shrimp & Grits. Now I am not Southern (my DH is), but we both love grits. I do know this dish is very traditional in the Southeast. In a check on Amazon, I discovered a cookbook devoted ENTIRELY to shrimp & grits, can you believe it? This is an easy version to be made in the crock pot. Y’all, I haven’t try it yet, but as soon as I find the grits (scarce here in the southwest) I’m going to — DH can’t wait!
Total time: 120 minutes
Prep time: 20 minutes
Cook time: 1
Yield: 4-6 serving(s)
Ingredients:
| 6 cups chicken broth |
| 3/4 teaspoon salt |
| 1 1/2 cups quick-cooking grits, uncooked |
| 1 green pepper, chopped |
| 1/2 cup red pepper, chopped |
| 6 green onions, chopped |
| 2 garlic cloves, minced |
| 1 1/2 lbs small shrimp, peeled & cleaned, vein removed |
| 2 tablespoons butter |
| 1 1/2 cups shredded sharp cheddar cheese (3 ounces) |
| 1 1/2 cups shredded monterey jack cheese (3 ounces) |
| 2 (10 ounce) cans diced tomatoes and green chilies, drained |
| 1/4 teaspoon cayenne pepper (optional) |
Steps:
- Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
- Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
- Continue to cook on HIGH an additional 2 hours.
Nutrition Facts:
Calories 818.8, Fat 37.4, Saturated Fat 21.6, Cholesterol 312.3, Sodium 3636.5, Carbohydrate 60.1, Fiber 2.5, Sugar 3.9, Protein 58.7
Shrimp and grits were a house favorite—if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. —Charlotte Price, Raleigh, North Carolina
Provided by: Taste of Home
Categories: Dinner
Total time: 03 hours 00 minutes
Prep time: 15 minutes
Cook time: 02 hours 45 minutes
Yield: 6 servings.
Ingredients:
| 1 cup uncooked stone-ground grits |
| 1 large garlic clove, minced |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| 4 cups water |
| 2 cups shredded cheddar cheese |
| 1/4 cup butter, cubed |
| 1 pound peeled and deveined cooked shrimp (31-40 per pound) |
| 2 medium tomatoes, seeded and finely chopped |
| 4 green onions, finely chopped |
| 2 tablespoons chopped fresh parsley |
| 4 teaspoons lemon juice |
| 2 to 3 teaspoons Cajun seasoning |
Steps:
- Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.
Nutrition Facts:
Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.