Shrimp & Grits (Possible cooker Pro
This slow cooker shrimp and grits is a cheesy one-pot dinner made in the Ninja Possible Cooker Pro with smoky chorizo. Frozen shrimp go in halfway through a 1 hour slow cook, so they come out tender and never overcooked.
Servings: 4 servings
Calories: 619kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 1serving | Calories: 619kcal | Carbohydrates: 42g | Protein: 43g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 249mg | Sodium: 1851mg | Potassium: 657mg | Fiber: 4g | Sugar: 4g