Hot Honey Shrimp & Grits Recipe

Shrimp and grits is Southern cooking at its finest. Between the buttery richness of the cornmeal base and the tender bite of succulent shrimp, this classic dish is instantly comforting, regardless of whether you grew up eating it or are trying it for the first time.

Recreating it at home, however, can me understandably daunting—grits can be difficult to get right if you’re making them for the first time. But our friends at So Yummy have a hack that makes this recipe approachable even if you’re preparing it for the first time: by using a slow cooker to cook everything together, shrimp and grits is suddenly easy as can be. Their version also adds a dash of hot honey to give it all a tantalizing sweet and spicy finish.

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Slow Cooker Hot Honey Shrimp & Grits Recipe

What You’ll Need:
1 cup cornmeal grits
1 pound 16–20 ct. shrimp, peeled and deveined
4 1/2 cups chicken broth
3 tablespoons salted butter, divided
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon hot sauce
4 ounces sharp cheddar cheese
Cilantro (for garnish, optional)

What To Do:
Place cornmeal in a slow cooker and arrange shrimp on top. Pour over chicken broth. Cook 1 hour.

Meanwhile, in a small saucepan over low heat, melt 1 tablespoon butter with olive oil, honey, and hot sauce. Mix well and let bubble before removing from heat.

Stir cheddar and 2 tablespoons salted butter into cooked shrimp and cornmeal. Divide between plates and drizzle with hot honey and chopped cilantro (if desired).

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