The southern classic, shrimp & grits aren’t known for being a slow cooker recipe but this overnight recipe produces creamy grits with minimal effort.
Of course you can cook grits in the slow cooker. You can pretty much make anything in the slow cooker, remember? Grits cook low and slow so they’re a great overnight recipe.
Which type of grits to use? Anything but instant grits. I’ve made this using both stone-ground grits and regular quick grits and frankly they came out pretty much the same. Stone-ground grits I’ll say are preferred since they’re more well suited for the long 8 hour cook but they can also be hard to find. At least they are for me in LA. I had my Mother mail me some from Chicago last year. Dead serious.
I like to use combo of almond milk and water but you can full water or full almond milk if you want. The addition of cheese adds a nice creaminess. Cooked, crumbled bacon would be an excellent addition as well.
After it’s done cooking, give it a good stir. If you like you’re grits thinner, add some more almond milk or water.
- ½ lb shrimp
- 1½ cups grits
- 3 cups almond milk
- 3 cups water
- 1 cup cheddar cheese, shredded
- 2 tsp ghee
- 1 tsp salt
- ½ tsp pepper
- Spray slow cooker generously with cooking spray.
- Add all ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8.
- Stir, to mix well and check consistency.
- Add shrimp and cook an additional 5 minutes or until shrimp are pink.
I used 1/2 lb of Sizzlefish shrimp but this recipe can definitely take more shrimp. You can add up to 3/4 lb of shrimp without having to make any modifications to the recipe.
In my experience, the shrimp will cook very fast. My slow cooker heats on the hotter side so I actually turn my slow cooker off completely when I add my shrimp. You can dice the shrimp up if you want to or leave them whole.
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