CROCK POT LOW COUNTRY SHRIMP AND GRITS

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Crock Pot Low Country Shrimp and Grits image

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!

Provided by Lorraine of AZ

Categories     One Dish Meal

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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, SaturatedFat 21.6, Cholesterol 312.3, Sodium 3636.5, Carbohydrate 60.1, Fiber 2.5, Sugar 3.9, Protein 58.7

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