#CrockpotWednesday: Cheese Shrimp & Grits

When we first got to know our new DC Tom Allen, we sat down and talked about all sorts of things before we even got around to talking schemes — one of those things was #CrockpotWednesday. Part of his deal to accept the job in Bloomington was that he was “all in for Week #1”, and he’s dug into the hard earned experience he came by at Ole Miss & USF to come out swinging with Cheese Shrimp & Grits

Shrimp & Grits


  • 6 Cups Chicken Broth or Stock
  • 1 1/2 Cups Quick Cooking Grits
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Teaspoon Dried Thyme or 2 Teaspoons Fresh Chopped Thyme
  • Salt and Pepper to Taste
  • 1 Cup Light Sharp Cheddar Cheese
  • 4 Ounces Light Cream Cheese
  • 1/2 Cup Grated Parmesan, Romano or Asiago Cheese. (Reserve a bit for garnish)
  • 1/2 Teaspoon Hot Sauce (optional)
  • 2 Pounds Raw Shrimp
  • Scallions or Chives and Extra Cheese for garnish


  • Combine Chicken Broth and Grits in Slow Cooker
  • Add all other ingredients except Shrimp and Green Onions
  • Cook on low for 3 Hours.
  • Add Shrimp and 1/2 cup cream or Fat Free Half and Half if desired.
  • Cook for 30 minutes to One Hour, or until shrimp are done.
  • Garnish with Extra Cheese
  • Garnish with Green Onions or Chives and Cheese

(Source: http://valeriehoff.com/content/slow-cooker-three-cheese-shrimp-grits/)