Crock Pot Low Country Shrimp and Grits |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 6 |
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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! 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) |
Directions:
1. Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
2. 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.
3. Continue to cook on HIGH an additional 2 hours.
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