Feb 05 2016
I am a grit lover so when I saw this recipe for stone ground
grits in a Crockpot had to try it. It would save a lot of time standing at the
stove stirring.
I had found a can of Creole Fixins by Margaret Holmes. She
has a lot of good seasoned canned products. I had some good wild caught jumbo
shrimp from Krogers to add to the sauce. I thought this will be a super easy
meal to fix.
I got my grits in the Crockpot at noon for eating at 6:00. I
greased the pot with a half stick of butter and added what was left of it. I
always use a whole stick when doing stove top.
I got my skillet with a little olive oil on at 5:30 to heat
the sauce for the shrimp. Here I was surprised when I dumped in the can of
sauce; it had rice in it too. Oh well we had Creole shrimp and rice over grits!
At 20 till I checked my grits and they were way too thin; I
went to high to try and get them thickened some.
It tasted pretty good even though the grits were too thin. We
had a salad and bread and butter with it.
Next time I will leave the extra butter out of the grits; I
had a lot floating on top that may have slowed down the evaporation of water. I
will not rinse the grits, never heard of anyone doing that anyway and maybe cut
the water to 3 cups. I think I would go to high the last hour too. I may just
jump to using my Instant Pot on slow cook low. If they come out too thin I
could probably thicken them up quick by using Sauté low.
Anyway some of you grit lovers may want to play with the
recipe. If you search “Crockpot Grits” there are a few recipes out there.
ingredients
Grits at 5.5 hours
The shrimp
Ready to serve
My salad and bread
My supper
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