Slow Cooker Cheesy Grits with Garlic Butter Shrimp

Ingredients

Grits:

• 2 cups uncooked stone-ground grits
• 6 cups water
• 1/4 cup heavy cream
• 1 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan, grated
• 3 tablespoons butter
• 2 teaspoons salt
• 1 teaspoons freshly ground pepper

Shrimp:

• 24 large shrimp, peeled and deveined
• 1 1/4 sticks butter, sliced into pats
• 3 cloves garlic, minced
• 2 1/2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
2. Stir and add in cream, cheeses, salt, pepper and butter.
3. Preheat oven to 350º F.
4. Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
5. Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
6. Add butter directly to baking tray and toss shrimp in it.
7. Spoon grits into bowls and add shrimp and butter on top.
8. Serve warm.

Recipe found at 12tomatoes.com

Crock Pot Seafood Chowder

(originally posted on WGLR.com on 3-25-13)

Well folks, here we are! It’s the last ‘Crock of the Week’ for the season! Remember, all recipes are archived on Julie’s blog to see all year ’round.  Click here: http://juliescrockoftheweek.blogspot.com/

This week’s recipe is from the winner of our “Julie’s Crock of the Week” giveaway! We had 81 entries! Amazing! 

Cathy’s recipe is Seafood Chowder, which is a perfect meal for this time of the year. Now, when I was putting this together Saturday morning, I was very much distracted by my 3 year old, 9 month old, and husband, who were all in the kitchen. I realized when it was too late that I had diced up all the potatoes and threw them in without peeling them. OOps! It was too late to go back, so I just soldiered on. It still tasted great, but didn’t look too pretty at the end (quite brown, ha!), so I am not posting a pic of it, LOL! The only other change I made was that I added in some Old Bay spice. But this was a tasty meal, thanks Cathy! My husband loved it. It’s the first time I have ever used fish in a slow cooker too.

Cathy’s Seafood Chowder

1 1/2 lbs. fresh or frozen fish fillets (Haddock, cod, etc.)
1/4 lb. bacon, diced
1 medium onion, chopped
1/2 to 3/4 cup chopped green onion, with tops
2 to 3 potatoes, pared and cubed
1 1/2 cups water
1 1/2 tsp. salt
1/4 tsp. pepper
1 13-ounce can evaporated milk

Thaw frozen fillets and cut into bite-size peices. In small skillet, saute bacon and onion until golden, drain and put into CROCK-POT with fish. Add all remaining ingredients except evaporated milk. Cover and cook on Low 6 to 9 hours or until potatoes are tender. (High: 2 1/2 to 3 1/2 hours) Add evaporated milk during last hour.

THANKS AGAIN to everybody who submitted a recipe! And thanks for all the fun from the second season of ‘Julie’s Crock of the Week.’ I always enjoy the notes and calls I get from listeners to chat about recipes 

- Julie Jacobs