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Creole shrimp & CP Grits

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Smokin Don:
I had to post this for you grit lovers. Mine turned out too thin but some of you may want to play with the recipe. Or you can search on Crockpot Grits and there are quite a few recipes out there.
Feb 05 2016

I am a grit lover so when I saw this recipe for stone ground grits in a Crockpot had to try it. It would save a lot of time standing at the stove stirring.

I had found a can of Creole Fixins by Margaret Holmes. She has a lot of good seasoned canned products. I had some good wild caught jumbo shrimp from Krogers to add to the sauce. I thought this will be a super easy meal to fix.

I got my grits in the Crockpot at noon for eating at 6:00. I greased the pot with a half stick of butter and added what was left of it. I always use a whole stick when doing stove top.

I got my skillet with a little olive oil on at 5:30 to heat the sauce for the shrimp. Here I was surprised when I dumped in the can of sauce; it had rice in it too. Oh well we had Creole shrimp and rice over grits!

At 20 till I checked my grits and they were way too thin; I went to high to try and get them thickened some.

It tasted pretty good even though the grits were too thin. We had a salad and bread and butter with it.

Next time I will leave the extra butter out of the grits; I had a lot floating on top that may have slowed down the evaporation of water. I will not rinse the grits, never heard of anyone doing that anyway and maybe cut the water to 3 cups. I think I would go to high the last hour too. I may just jump to using my Instant Pot on slow cook low. If they come out too thin I could probably thicken them up quick by using Sauté low.

Anyway some of you grit lovers may want to play with the recipe.













Smokin Don

Recipe:

Slow cooker grits
Stone-ground grits are ground in a stone mill and are much larger than quick- cooking grits. They also have an abundance of flavor compared to the faster-cooking versions. Most Southerners will put them on the stove and cook them for hours, sometimes even all day, while popping in and out of the kitchen to stir. Cooking them in the slow cooker requires no stirring at all. Let them cook all night and wake up to rich, creamy grits.
Ingredients
•   1  Cup  stone-ground grits
•   3 1/2  Cups  water, plus more for rinsing the grits
•   1  Cup  milk
•   2  Tablespoons  unsalted butter
•   2  Teaspoons  salt
Directions
Lightly spray a 6-quart slow cooker with nonstick cooking spray.
Place the grits in a medium mixing bowl and cover with water to rinse any debris. Stir gently and skim off any debris that floats to the top. Drain the grits and discard the water.
Add the grits, 3½ cups of water, the milk, butter, and salt to the slow cooker. Turn the slow cooker to the low setting, replace the lid, and allow to cook for 6 hours. Stir the grits well before serving. 

Note: Mine came out way to thin so this would be my next try. Next time I will leave the extra butter I added out of the grits; I had a lot floating on top that may have slowed down the evaporation of water. I will not rinse the grits, never heard of anyone doing that anyway and maybe cut the water to 3 cups. I think I would go to high the last hour too. I may just jump to using my Instant Pot on slow cook low. If they come out too thin I could probably thicken them up quick by using Sauté low.

tomcrete1:
Not much of Grit type person, but you make it look good enough to try Don!  :thumbup:

Big Dawg:
Not much on grits either, but I have had shrimp & gits a few times.

Yours look great ! ! !





BD

hikerman:
That looks and sounds delicious Don! I love shrimp and grits and your Creole shrimp over the grits is over the top! Beautiful!  :thumbup:

smoker pete:

--- Quote from: tomcrete1 on February 05, 2017, 01:54:06 PM ---Not much of Grit type person, but you make it look good enough to try Don!  :thumbup:

--- End quote ---

X2 Don ... Beautiful cook

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