Slow Cooker Crock Pot Shrimp and Cheese Grits Recipe | Yummly
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Slow Cooker Crock Pot Shrimp and Cheese Grits

TAMMILEE TIPS(2)
KbMystik: "I thought this was delicious and unique. I decide…" Read More
18Ingredients
45Minutes
1330Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 cups grits
  • salt
  • pepper
  • 1/4 cup heavy cream
  • 1 cup shredded cheese
  • 2 tablespoons butter (unsalted)
  • 2 teaspoons hot sauce
  • 1 pound deveined shrimp (cooked, peeled)
  • 1 tablespoon chives (Chopped)
  • 2 cups grits
  • salt
  • pepper
  • 1/4 cup heavy cream
  • 1 cup shredded cheese
  • 2 tablespoons butter (unsalted)
  • 2 teaspoons hot sauce
  • 1 pound deveined shrimp (cooked, peeled)
  • 1 tablespoon chives (Chopped)
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    NutritionView More

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    1330Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1330Calories from Fat450
    % DAILY VALUE
    Total Fat50g77%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol485mg162%
    Sodium1300mg54%
    Potassium780mg22%
    Protein73g143%
    Calories from Fat450
    % DAILY VALUE
    Total Carbohydrate143g48%
    Dietary Fiber8g32%
    Sugars2g4%
    Vitamin A45%
    Vitamin C15%
    Calcium60%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Courtney Ellis 9 months ago
    the recipe says slow cook grits for 6 hours on low. Mine were done in 3 hours so the entire meal failed. Tried to refridgerate grits until actual dinnertime and put back into the slow cooker to reheat and added a little more water to make it less dry. The shrimp was taking too long to cook. Had to throw everything away and order pizza.
    KbMystik 10 months ago
    I thought this was delicious and unique. I decided to toss the shrimp with some hot sauce and lemon juice and then fried them in some olive oil with garlic and green onions. I would probably cut the amount of grits in half next time because I have a ton left over, but they’ll be great for breakfast.

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