Not only can you cook fish in the Crock Pot, but you can make shrimp and cheesy grits too. Being able to cook seafood in the Crock Pot allows for all kinds of tasty options, which is great news for all you pescatarians out there! if you’ve never cooked with shrimp before, this is a great starter recipe. The shrimp are already cooked, peeled, and deveined so your job is just to thaw them in the fridge overnight and brown them slightly in the skillet before adding them to the Crock Pot. Here’s what you need:
1-16 oz bag frozen medium shrimp, cooked/peeled/deveined (thawed)
1 can Rotel tomatoes, drained
1 med. onion, diced
2 tsp. garlic, minced
1 1/2 c. Instant grits
4 c. chicken broth
2 c. Monterey Jack cheese, shredded
1 tsp. salt
1 tsp. red pepper
1. Place grits, chicken broth and water in the Crock Pot and cook on low for 7 hours, stirring occasionally.
2. Two hours before serving, sauté garlic, onions and shrimp until onion is translucent and shrimp is browned on both sides.
3. Stir shrimp, onions, garlic, Rotel, cheese, salt and red pepper in with the grits until mixed. Add more water if grits are getting too thick and dry.
4. Cover and cook on low for 2 hours. Garnish with parsley.