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Categories:
corn grits stone ground vegetable stock heavy whipping cream milk whole kernel corn jalapeno pepper red hot pepper sauce kosher salt shrimp
Viewed: 70 - Published at: 6 years agoIngredients
- 1 1/2 cups corn grits stone ground (not instant)
- 4 cups vegetable stock
- 1 cup heavy whipping cream
- 1 cup milk, whole
- 1/2 cup cheese diced
- 1 cup whole kernel corn, frozen
- 1 each jalapeno pepper diced
- 1 x red hot pepper sauce to taste, optional
- 1 1/2 teaspoons kosher salt
- 16 ounces shrimp thawed, deveined and peeled
Method
- In a slow cooker, combine grits, vegetable broth, cream, milk, cheese, corn, jalapeno pepper, hot sauce (if using) and salt.
- Stir, cover, and cook on low 3 to 4 hours, until the grits are soft and cooked through.
- Add more liquid if needed.
- Add the raw shrimp to the Crockpot.
- Cover and cook about 10 minutes, until shrimp are pink and completely opaque.
- Ladle into bowls to serve.
