Let’s walk through making these creamy grits and topping them with shrimp:

1. Combine Grits Base Ingredients:

• In the insert of your slow cooker, combine the chicken broth and the uncooked quick-cooking grits. Stir well.
• Add the chopped raw bacon, chopped onion, minced garlic, Cajun seasoning, salt, and pepper. Stir everything together. (See note below regarding raw bacon)

2. Cook the Grits:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 4-5 hours. Stir occasionally, especially during the last hour or two, to prevent the grits from sticking to the bottom and ensure even cooking. The grits should be thick and creamy when done.

3. Add Cream and Cheese:

• During the last 30 minutes of the cooking time, stir the heavy cream and shredded cheddar cheese into the grits until the cheese is melted and the mixture is smooth and creamy. Keep covered for the remaining time.

4. Cook the Shrimp (While Grits Finish):

• Near the end of the grits’ cooking time, prepare the shrimp. Heat a tablespoon of olive oil (or reserved bacon fat if you pre-cooked bacon – see Tips) in a skillet over medium-high heat.
• Add the peeled and deveined shrimp in a single layer (cook in batches if necessary). Sauté quickly for 1-2 minutes per side, just until pink and opaque. Do not overcook the shrimp. Season lightly with salt and pepper if desired.

5. Serve:

• Taste the finished grits and adjust salt, pepper, or Cajun seasoning if needed.
• Ladle the hot, creamy, cheesy grits into bowls.
• Top generously with the freshly sautéed shrimp.
• Garnish with sliced green onions before serving immediately.