Shrimp & Grits (Crockpot) Recipe: Cooked By Julie Collaboration

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

Spray the crock pot with cooking spray.

Add 1 cup of grits and 2 cups of water to the crock pot.

Add 1.5 cups of whole milk and 0.5 cup of heavy cream to the crock pot.

Add 1 teaspoon of salt and 0.5 teaspoon of black pepper; stir to combine.

Cook on low for 4 hours, stirring every hour.

After 2 hours, add 0.5 stick of butter to the grits and stir until melted.

Bake 5 strips of bacon at 350°F for about 20 minutes.

Chop andouille sausage into bite-sized pieces.

Chop 1 yellow, 1 green, and 1 red or orange bell pepper and 1 white onion.

In a saucepan, heat oil and sauté the chopped peppers, onions, and andouille sausage on medium-high heat until onions are translucent.

Add 1 tablespoon of minced garlic and stir to combine.

In a separate saucepan, melt 0.5 stick of butter and add 0.25 cup of all-purpose flour; stir until browned to create a thickening agent (roux).

Clean shrimp and season with 1 teaspoon of cayenne pepper and squeeze lemon over shrimp.

Add shrimp to the saucepan with the mixture and stir to combine.

Add the roux to the shrimp mixture and stir well.

Crumble the cooked bacon into bite-sized pieces and add to the pan.

Add 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce; stir to combine.

Cover and let simmer for 2-3 minutes to thicken.

Serve the shrimp mixture over the creamy grits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens