Slow Cooker Shrimp and Grits with Bacon and Scallions

Why You’ll Love This Recipe

• True set-it-and-forget-it: the slow cooker turns stone-ground grits silky and rich without babysitting.
• Balanced flavors: creamy cheddar grits with smoky bacon, garlicky shrimp, and bright lemon.
• Weeknight-easy yet dinner-party special, with minimal dishes.
• Customizable heat level from mild to bold with paprika or Cajun seasoning and hot sauce.

Grocery List

• Produce: 3 garlic cloves, 4 scallions, 1 lemon (plus extra for wedges, optional)
• Dairy: Whole milk, unsalted butter, sharp cheddar (block preferred for shredding)
• Pantry: Stone-ground grits (not quick/instant), low-sodium chicken stock, smoked bacon, raw large shrimp, smoked paprika or Cajun seasoning, kosher salt, black pepper, olive oil (optional), hot sauce

Full Ingredients

For the Slow-Cooker Grits

• 1 cup stone-ground grits (about 170 g; do not use quick/instant)
• 4 cups low-sodium chicken stock
• 3 tbsp unsalted butter
• 1 tsp kosher salt, divided (3/4 tsp for the pot, 1/4 tsp for shrimp)
• 1 bay leaf (optional, for subtle aroma)
• 1 cup whole milk
• 1 cup (4 oz) sharp cheddar, shredded
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Shrimp and Bacon Topping

• 6 slices smoked bacon
• 1 lb large raw shrimp, peeled and deveined (tails on or off)
• 1 tsp smoked paprika or Cajun seasoning
• 3 garlic cloves, finely minced
• 1 tbsp fresh lemon juice, plus wedges for serving
• 1 tbsp olive oil (optional, only if pan looks dry)

To Serve

• 4 scallions, thinly sliced
• Hot sauce (optional but highly recommended)
• Extra shredded cheddar and black pepper (optional)

Step-by-Step Instructions

Step 1: Load the slow cooker with grits

Lightly butter the slow-cooker insert if you like. Whisk together the grits, chicken stock, butter, 3/4 teaspoon kosher salt, and bay leaf directly in the insert. Whisking prevents clumps so the grits cook evenly.

Step 2: Cook the grits low and slow

Cover and cook on LOW for 4 hours. Stir vigorously with a whisk at the 2-hour mark to prevent settling and sticking. Keep the lid on as much as possible to maintain moisture. The grits should be tender and thick by the end. If your slow cooker runs hot, check at 3.5 hours. Optional: HIGH for about 2 hours, stirring halfway.

Step 3: Finish the grits creamy

Remove the bay leaf. Whisk in the whole milk, cheddar, and black pepper. Cover and cook on LOW for 15–20 minutes more, until velvety and spoonable. Taste and adjust seasoning with additional salt and pepper. If too thick, whisk in a splash of warm stock or milk; if too thin, continue covered on LOW for 10 minutes.

Step 4: Crisp the bacon

While the grits finish, cook the bacon in a large skillet over medium heat until crisp, 8–10 minutes. Transfer to a paper towel–lined plate and crumble. Reserve 2 tablespoons bacon drippings in the skillet (drain excess). If the pan looks dry later, add up to 1 tablespoon olive oil.

Step 5: Sauté the shrimp

Pat the shrimp very dry. Toss with the remaining 1/4 teaspoon salt and the smoked paprika or Cajun seasoning. Heat the reserved bacon drippings over medium-high until shimmering. Add shrimp in a single layer; cook 1.5–2 minutes per side until just opaque and lightly browned at the edges (internal temperature 120–125°F). Add garlic during the final 30 seconds, stirring constantly so it does not burn. Off heat, stir in lemon juice to brighten and loosen the pan juices. If needed, add a tablespoon of stock to create a light, glossy sauce.

Step 6: Assemble and serve

Spoon the hot, creamy grits into warm bowls. Top with the garlicky shrimp and any pan juices, then scatter over the crumbled bacon and sliced scallions. Finish with extra black pepper, a squeeze of lemon, and hot sauce to taste. Serve immediately while everything is steaming hot.

Pro Tips

• Use true stone-ground grits; quick or instant grits will overcook and turn pasty in the slow cooker.
• Whisk early and once mid-cook to prevent clumping and sticking at the edges.
• Shred cheddar from a block; pre-shredded cheese contains anti-caking agents that affect melt and texture.
• Do not overcook shrimp. Pull them as soon as they turn opaque and curl into a loose C.
• Hold grits on WARM for up to 2 hours, whisking in splashes of milk to keep them silky.

Variations

• Cajun and Andouille: Replace half the bacon with 6 oz sliced andouille; sauté with 1/2 cup diced bell pepper before adding shrimp.
• Pimento Cheese Grits: Swap cheddar for 1/2 cup shredded cheddar plus 1/3 cup pimento cheese, stirred in at the end.
• Lemon-Garlic Butter Shrimp: Finish the shrimp with 2 tbsp cold butter and extra lemon for a glossier pan sauce.

Storage & Make-Ahead

Refrigerate grits and shrimp in separate airtight containers for up to 3–4 days. Grits thicken as they chill; reheat gently on the stove or in the microwave with milk or stock, whisking until creamy again. Reheat shrimp briefly in a skillet over low heat just until warmed to avoid toughness. Bacon can be cooked 2 days ahead and stored airtight; re-crisp quickly in a skillet. Grits freeze well for up to 2 months; thaw overnight and reheat with extra liquid. Cooked shrimp is best not frozen.

Nutrition (per serving)

Approximate: 590 calories; 37 g protein; 36 g carbohydrates; 30 g fat; 2 g fiber; 1210 mg sodium.