- Ninja Possible Cooker Pro (or a slow cooker plus a skillet for sautéing)
- Cutting board and chef's knife
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Kitchen timer
- Instant-read thermometer (optional)
Inspired by a plate of cheesy shrimp and grits I was served many years ago, I have been testing different ingredients to get the same level of flavor and texture with easy to find ingredients. I finally got it! This slow cooker shrimp and grits is made start to finish in one pot in the Possible Cooker Pro, and it is so easy you will not believe it. Smoky chorizo, onions and colorful mini peppers sauté right in the pot, then the grits slow cook on high for just 1 hour.
Most slow cooker shrimp and grits recipes cook for hours and hours, and they have you thaw the shrimp first or sauté them in a separate skillet. Not this one. The shrimp go in frozen at the 30 minute mark, right into the pot, and the thick grits protect them so they come out perfectly tender, never overcooked. I have tested this recipe thoroughly, and the shrimp turn out perfect every single time.
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And then there's the Louise twist: multicolored quinoa cooks right alongside the stone ground grits. I'll be honest with you, I'm not a huge fan of grits on their own. They're all one texture and a little bit mushy for me. The quinoa brings just a tad bit of texture and beautiful color to every bowl, and it takes this dish to another level of deliciousness. Please don't skip it!
Suggested Kitchen Tools for Shrimp and Grits
- Ninja Possible Cooker Pro (or a slow cooker plus a skillet for sautéing)
- Cutting board and chef's knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Kitchen timer (for the 30 minute shrimp reminder)
- Instant-read thermometer (optional, for checking the shrimp)
Ingredients & Substitutions
There are very few seasonings in this recipe because the chorizo does most of the work. Along with the ingredients below, you'll need 1 tablespoon of oil, about 1 cup of diced yellow onion (any onion you have on hand is fine), and one red bell pepper or a few mini sweet peppers. Let's take a closer look at the rest.
Jumbo Shrimp
Used in Recipe: 1 pound of frozen jumbo shrimp, 21 to 30 count per pound, already peeled, deveined and tail off.
What it Does: Using a full pound of shrimp makes this a hearty, generous dish. The shrimp go into the pot frozen, and that is super important. As they cook, they release liquid, and that liquid is part of what gives the grits their perfect final consistency. Buying them already peeled and deveined means there's no prep at all; they come straight from the freezer to the pot.
Substitutions: Stick with jumbo shrimp if you can. Smaller shrimp can tend to overcook in the same amount of time, so I really recommend following the recipe as written. If you only have shell-on shrimp, peel and devein them before freezing them so they're ready to go.
Stone Ground Grits and Multicolored Quinoa
Used in Recipe: ⅔ cup of stone ground grits and ½ cup of multicolored quinoa, cooked together in the same pot.
What it Does: The grits are the creamy base of the dish. The quinoa is my twist, and it adds a little bit of texture and gorgeous color so every bite isn't all one soft texture. Quinoa cooks a little differently than grits, which is part of why the liquid and the time in this recipe are measured so carefully.
Substitutions: It's very important that you don't use instant grits; you need stone ground grits for this recipe. I don't recommend leaving out the quinoa either, because the liquid amount is measured based on both the grits and he quinoa. If you do omit the quinoa, decrease the liquid to 2 cups and stir after 15 minutes of slow cooking.
Chicken Broth
Used in Recipe: 2½ cups of chicken broth.
What it Does: The liquid amount is extremely important here. It is measured to give you a final consistency of grits that is absolutely perfect: not too tight, not too loose. They flow a little bit, but you can still pick them up with a fork. This is the only liquid you add; the frozen shrimp and the cream finish it off.
Substitutions: Chicken stock works exactly the same as chicken broth. Whichever you use, measure carefully and resist the urge to add more later.
Pork Chorizo
Used in Recipe: 4 ounces of soft, ground pork chorizo, broken up and sautéed in the pot.
What it Does: Chorizo is where nearly all of the flavor in this dish comes from. After trying many different substitutions, chorizo sausage was the winner. The flavors are simply amazing without being spicy. You can skip it, but if you do, you're going to lose a lot of the flavor in your dish.
Substitutions: If you can't find the soft ground type, the firm link type of chorizo that you slice will work, but you will definitely need to add more seasoning. The restaurant dish that inspired this recipe used Tasso ham, so if you can find it, it is a delicious substitute for the chorizo, but you will still need some extra seasoning.
Seasoning Blend
Used in Recipe: 1 teaspoon of fine grind sea salt or kosher salt, ½ teaspoon of black pepper, 2 teaspoons of smoked paprika, and an optional ⅛ teaspoon of cayenne pepper.
What it Does: The smoked paprika is what brings that smoky flavor I loved from the Tasso ham in the original dish, so I do recommend using it. The cayenne is totally optional. I use ⅛ teaspoon; I found ¼ teaspoon was just on the heavy side of spiciness for me. You decide how spicy or mild you want it.
Substitutions: Want a little more heat? Use ¼ teaspoon of cayenne. Don't like any spiciness at all? Leave it out completely and the dish is not spicy. You can also use chipotle in place of the cayenne. Chipotle is smoky on its own, so cut back on the smoked paprika unless you really like that smoky flavor.
Dubliner Cheese and Cream
Used in Recipe: About 1 cup (around 3½ ounces) of Dubliner cheese and ¼ cup of cream, stirred in after cooking.
What it Does: You can't have cheesy shrimp and grits without cheese! Dubliner is my preference. It is so delicious and works beautifully in this dish. The cheese also thickens the grits as it melts, and the cream gives the best final texture.
Substitutions: Any kind of cheddar works, white or yellow. Really, any flavorful cheese you love can be substituted. I would stay away from Parmesan, which pulls the dish into a different flavor realm. If you don't have cream or don't want to use it, a little butter works too.
How to Make Slow Cooker Shrimp and Grits in the Possible Cooker Pro
The hands-on part of this recipe takes about 10 minutes, and then it's pretty much hands-off for an hour. The one thing you need to remember is the shrimp at the halfway point. Here is everything you need to know! If you love making a whole dinner in one pot, my Braised Beef Rouladen is another delicious recipe that sears and slow cooks right in the Possible Cooker Pro.
Sauté the Onions, Seasonings and Chorizo
Before you start, dice the onion (you want about 1 cup), measure out the salt, black pepper, smoked paprika and cayenne, and measure 2½ cups of chicken broth, ⅔ cup of stone ground grits and ½ cup of multicolored quinoa. Shred the cheese and measure the cream too. Leave the shrimp in the freezer until it is time to add them.
Set the Possible Cooker Pro to Sear/Sauté and press Start. This is a very important part of the recipe and one of the changes you'll need to make if your slow cooker does not sauté. While the pot preheats, add about a tablespoon of oil to the bottom. When the pot is about ¾ of the way preheated, add the onions. Then add the salt, black pepper, smoked paprika and cayenne, and give everything a stir. Once the pot has finished preheating, add the chorizo.
Brown the Chorizo and Add the Peppers
Break the chorizo up and sauté it slightly with the onions. Slice the peppers into rings about ¼ to ½ inch thick; how you dice, slice or cut them is perfectly fine. Add the pepper rings and stir them around. I like mini peppers in a variety of colors; I find they last a little bit longer, and they add color, flavor and a little bit of texture that I really like.
Add the Broth, Grits, and Quinoa
Give the chorizo and peppers a stir, then pour in the 2½ cups of chicken broth. Add the stone ground grits and the multicolored quinoa.
Bring to a Boil and Slow Cook on High for 1 Hour
Stir it all together and bring it to a boil. Mine took just about 6 minutes to get there.
Turn the pot off, then turn it back on and select Slow Cook. High is what you want. Press Start. It defaults to 6 hours, and we are not cooking this for 6 hours; it would be complete mush. Take the time down to 1 hour. You don't have to press Start again; it adjusts the time automatically. Put the lid on.
Quick Tip
Set a second timer for 30 minutes as soon as the slow cook starts. That's your reminder to add the shrimp, and the timing is what keeps them perfectly tender.
Add the Frozen Shrimp at 30 Minutes
When your 30 minute timer goes off, take the lid off and add the frozen shrimp. You can stir first if you want, but you don't have to. If you do stir, you may think, oh no, I need to add more liquid. You do not need to add more liquid. If you add more, you'll have runny grits. The frozen shrimp release liquid as they cook, and that finishes the dish and makes the consistency perfect. Trust me on this one.
Now stir, and this part is very important. Push the shrimp to the bottom and under the mixture as much as you can. That is what makes sure they cook. Put the lid back on and let it cook for the remaining 30 minutes.
Quick Tip
Spread the shrimp out rather than piling them up. If they're touching each other, the sides sometimes won't cook correctly. Tucking them under the thick grits also protects them, which is why they don't overcook even though they spend 30 minutes in the pot.
Stir in the Cheese
When the time is up, the pot switches over to Keep Warm. That's fine; it can sit there for a little bit. Remove the lid and give it a nice stir. It will look a little bit runny, but don't worry about that. If you want to check the shrimp, you're looking for about 145℉/63℃. Stir in the cheese and watch it melt and thicken everything up.
Stir in the Cream and Serve
Stir in the ¼ cup of cream until the grits are nice and creamy. Oh my gosh, it is so good.
Spoon the shrimp and grits into bowls and top each one with fresh sliced green onions if you like. I put them on each serving rather than mixing them into the pot, because that little bit of fresh texture on top is important. You know I'm big on texture! With shrimp, chorizo, peppers and cheesy grits all in one pot, this is a complete and satisfying meal on its own.
Shrimp & Grits (Possible cooker Pro
Equipment
- Ninja Possible Cooker Pro (or a slow cooker plus a skillet for sautéing)
- Cutting board and chef's knife
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
- Kitchen timer
- Instant-read thermometer (optional)
Ingredients
Sauté Base
- 1 tablespoon cooking oil
- 1 cup yellow onion, diced about 1 medium onion; a little more or less is perfectly fine
- 4 oz pork chorizo the soft ground (bulk) type, not the firm link type that you slice
- 1 red bell pepper, cut into ¼ to ½ inch rings or diced or 2 to 3 mini sweet peppers in mixed colors; optional
Seasoning Blend
- 1 teaspoon fine grind sea salt or kosher salt
- ½ teaspoon black pepper
- 2 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional; use ¼ teaspoon for more heat, leave it out for no heat, or swap in chipotle
Grits
- 2½ cups chicken broth or chicken stock
- ⅔ cup stone ground grits not instant grits
- ½ cup multicolored quinoa
Shrimp
- 1 lb jumbo shrimp, frozen 21 to 30 count per pound, peeled, deveined and tail off; do not thaw
To Finish
- 1 cup Dubliner cheese, shredded about 3½ oz; any white or yellow cheddar or other flavorful cheese works
- ¼ cup cream or a little butter
- green onions, sliced optional, for garnish
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Instructions
- Set the Possible Cooker Pro to Sear/Sauté and press Start to preheat. While it preheats, add about 1 tablespoon of oil to the bottom of the pot.1 tbsp cooking oil
- When the pot is about ¾ of the way preheated, add the diced onion. Add the salt, black pepper, smoked paprika and cayenne (if using) and give everything a stir.1 cup yellow onion, diced, 1 tsp fine grind sea salt, ½ tsp black pepper, 2 tsp smoked paprika, ⅛ tsp cayenne pepper
- Once the pot has finished preheating, add the chorizo. Break it up and sauté it slightly.4 oz pork chorizo
- Add the bell pepper rings and stir them around.1 red bell pepper, cut into ¼ to ½ inch rings or diced
- Pour in 2½ cups of chicken broth, then add ⅔ cup of stone ground grits and ½ cup of multicolored quinoa. Stir everything together.2½ cups chicken broth, ⅔ cup stone ground grits, ½ cup multicolored quinoa
- Bring the mixture to a boil, which takes about 6 minutes.
- Turn the pot off, then turn it back on and select Slow Cook on High. Press Start, then lower the time from the 6 hour default to 1 hour (no need to press Start again). Put the lid on and set a separate timer for 30 minutes.
- After 30 minutes, remove the lid and add the frozen shrimp. Do not add more liquid; the shrimp release liquid as they cook and that finishes the consistency. Now stir, pushing the shrimp to the bottom and under the mixture as much as you can. Spread them out so they are not piled on top of each other.1 lb jumbo shrimp, frozen
- Put the lid back on and cook for the remaining 30 minutes. The pot switches to Keep Warm when it finishes, and it can sit there for a little bit.
- Remove the lid and give everything a stir. It will look a little runny; don't worry about that. If you like, check that the shrimp have reached 145℉/63℃.
- Stir in the cheese, then stir in ¼ cup of cream. The cheese thickens the grits as it melts.1 cup Dubliner cheese, shredded, ¼ cup cream
- Spoon into bowls and top each serving with sliced green onions, if using.green onions, sliced
Notes
• Keep the shrimp in the freezer until the 30 minute mark. They go into the pot frozen, and that is on purpose.
• Use stone ground grits, not instant grits. The liquid amount and the cook time are measured for stone ground. COOKING TIPS
• When you add the shrimp it may look like it needs more liquid. It doesn't. Frozen shrimp release liquid, and adding more gives you runny grits.
• The grits will look a little runny when the cook time ends. The cheese thickens them right up. SHRIMP TIPS
• After adding the shrimp, push them down under the mixture and spread them out. Shrimp that are piled up or touching may not cook evenly on the sides. STORAGE
• Let leftovers cool, then store them covered in the refrigerator.
• The grits thicken as they cool. Reheat gently and add a splash of broth or cream to loosen them, so the shrimp don't overcook. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Pressure cooker: This recipe is a take on my Pressure Cooker Shrimp & Grits recipe, which you'll find here on the website. The flavors are pretty much the same, but the ingredient amounts are different, so use that recipe rather than pressure cooking this one. A few people told me they got the burn notice with the pressure cooker version, because the grits absorb liquid so fast, and that's what led me to create this slow cooker version. The pressure cooker version has always worked for me, so you can certainly try either one.
- Slow cooker without a sauté function: Sauté the onions, seasonings, chorizo and peppers in a skillet on the stovetop first, then add them to your slow cooker with the broth, grits and quinoa and slow cook on high. Every slow cooker heats a little differently, so it may take longer than an hour in your slow cooker, keep an eye on the grits and add the frozen shrimp when the grits and quinoa are just starting to soften an have absorbed 75% of the liquid.
Storage & Reheating Instructions
How to Store Leftover Shrimp and Grits
Let the shrimp and grits cool, then store them in a covered container in the refrigerator. The grits will firm up as they cool, which is perfectly normal.
Quick Tip
Keep the sliced green onions separate and add them to each serving, including leftovers. They stay fresh and crisp that way, and that little bit of texture on top makes every bowl better.
How to Reheat Shrimp and Grits
Reheat gently, stirring in a splash of chicken broth or cream to loosen the grits back up. Warm them just until heated through so the shrimp stay tender.
Frequently Asked Questions
Add them frozen, partway through the cook time. In this recipe the grits slow cook on high for 1 hour, and the frozen shrimp go in at the 30 minute mark. Push them down under the mixture and spread them out so they aren't piled on each other. Because the mixture is thick by then, it protects the shrimp, and they come out perfectly tender. If you'd like to check, they are done at 145℉/63℃.
No, it's very important that you use stone ground grits. The liquid amount and the 1 hour cook time in this recipe are measured for stone ground grits to give you that perfect final consistency.
No, you do not need to add more liquid. The frozen shrimp release liquid as they cook, and that finishes the dish and makes the consistency perfect. If you add more liquid, you'll end up with runny grits.
That's completely normal, so don't worry about it. Stirring in the cheese thickens the grits as it melts, and the cream finishes them with the best texture.
The only heat comes from the cayenne, and it's totally optional. I use ⅛ teaspoon. If you like a little more heat, use ¼ teaspoon. If you don't like any spiciness, leave it out completely and the dish is not spicy at all.
Yes, but use my Pressure Cooker Shrimp & Grits recipe rather than this one. The flavors are pretty much the same, but the ingredient amounts are different because it's a different cooking method. A few people got the burn notice with that version because the grits absorb liquid quickly, which is why I created this slow cooker version.
Variations
- Tasso ham: The restaurant shrimp and grits that inspired this recipe was made with Tasso ham. If you can find it, you can absolutely use it in place of the chorizo.
- Sliced link chorizo: If you can only find the firm link type of chorizo, slice it and use it instead. You'll need to add more seasoning, since the soft ground chorizo does most of the seasoning in this dish.
- Chipotle instead of cayenne: Chipotle adds heat and its own smoky flavor. Cut back on the smoked paprika unless you really love that smoky flavor, in which case use both.
- A different cheese: Swap the Dubliner for white or yellow cheddar, or any flavorful cheese you love. I would skip Parmesan.
- Butter instead of cream: Stir in a little butter at the end in place of the cream.
- Your choice of peppers: Use one red bell pepper, a mixture of mini peppers, or leave the peppers out entirely. No other changes to the recipe are needed.
More Shrimp Dinners You'll Love
If you love shrimp as much as I do, here are a few more shrimp dinners from The Salted Pepper to add to your rotation. From a Cajun shrimp boil to a creamy tomato shrimp pasta, every one of them is easy to make and so delicious!
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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