Name: Old Charleston-Style Shrimp and Grits
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 3 cups water; 2 teaspoons salt; 1 cup coarsely ground grits; 2 cups half-and-half; 2 pounds uncooked shrimp, peeled and deveined; salt to taste; 1 pinch cayenne pepper, or to taste; 1 medium lemon, juiced; 1 pound andouille sausage, cut into 1/4-inch slices; 5 slices bacon; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 1 medium yellow bell pepper, chopped; 1 cup chopped onion; 1 teaspoon minced garlic; 0.25 cup butter; 0.25 cup all-purpose flour; 1 cup chicken broth; 1 tablespoon Worcestershire sauce; 1 cup shredded sharp Cheddar cheese

Old Charleston-Style Shrimp and Grits Recipe

Cook Time: 45 minutes

Take your taste buds on a journey to the coastal Lowcountry of South Carolina with this unforgettable shrimp and grits recipe. Perfectly balanced, rich, and flavorful, this dish will delight beginners and seasoned cooks alike.

Ingredients

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
Salt to taste
1 pinch cayenne pepper, or to taste
1 medium lemon, juiced
1 pound andouille sausage, sliced 1/4-inch thick
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
cup butter
cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Instructions

Step 1: Prepare Grits

Bring water and 2 teaspoons of salt to a boil in a heavy saucepan over medium-high heat. Gradually whisk in the grits, then stir in the half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until thick and tender, about 15-20 minutes. Keep warm while preparing the rest of the dish.

Step 2: Marinate Shrimp

Season the shrimp with salt and cayenne pepper. Squeeze in lemon juice and toss to coat evenly. Set aside to marinate briefly.

Step 3: Cook Sausage and Bacon

In a large skillet over medium-high heat, cook the sausage slices until browned, 5-8 minutes, stirring occasionally. Remove from the skillet and set aside. Add the bacon and cook until golden and crisp, about 5 minutes per side. Drain on paper towels, then chop or crumble once cool enough to handle. Leave the bacon drippings in the skillet for the vegetables.

Step 4: Saut Vegetables

Add the chopped bell peppers, onion, and garlic to the bacon drippings. Cook, stirring occasionally, until the onions are translucent and the vegetables are tender, about 8 minutes. Return the cooked sausage and marinated shrimp to the skillet and set aside.

Step 5: Make the Roux

Melt butter in a small saucepan over medium heat. Whisk in flour and cook, stirring constantly, until smooth and golden, 8-10 minutes. Be careful not to burn the mixture. Pour the roux over the sausage, shrimp, and vegetables in the skillet.

Step 6: Finish the Sauce

Add chicken broth, chopped bacon, and Worcestershire sauce to the skillet. Stir to combine and cook over medium heat until the sauce thickens and the shrimp turn opaque and bright pink, about 8 minutes.

Step 7: Assemble the Dish

Fold shredded Cheddar cheese into the warm grits until melted and creamy. Spoon the grits onto plates, then top generously with the shrimp and sausage mixture. Serve immediately and enjoy the comforting flavors of the South.

Tips & Notes

Use stone-ground or coarse hominy grits for the best texture and flavor.
Leftovers should be stored separately: grits up to four days and shrimp up to two days in airtight s in the fridge.
Consider pairing with Lowcountry sides like okra and tomatoes for a complete meal.

Nutrition Facts (per serving)

Calories: 618
Fat: 44g (Saturated 20g)
Protein: 39g
Carbohydrates: 16g (Fiber 1g, Sugars 3g)
Cholesterol: 270mg
Sodium: 1635mg
Vitamin C: 66mg
Calcium: 250mg
Iron: 4mg
Potassium: 596mg

Old Charleston-Style Shrimp and Grits Recipe

Comments

Dorothy Turner

02/21/2023 07:41:30 AM

Absolutely fantastic!!! I prepared it earlier in the day following the recipe closely, but swapped out green peppers (not a personal favorite) for mini bell peppers in yellow, red, and orange. I reheated it slowly with a mixture of 1/2 cup each of water and dry white wine. The dish was simply divine when served with the creamy grits!

Kevin Perez

07/23/2023 01:54:59 AM

This dish was absolutely amazing! It was so delicious that I was compelled to make an account just to share my first-ever review after years of being a loyal user of this site. I made a few tweaks like adding a can of diced tomatoes, using turkey bacon and chicken andouille, opting for frozen shrimp, substituting chicken broth for water in the grits, and using a Cajun spice mix instead of other seasonings. Despite these changes, the result was simply fabulous. I am not exaggerating when I say that it might be the best dish I have ever prepared. While it takes some time to prepare, the end result is definitely worth it.

Rachel Collins

07/26/2023 01:29:22 PM

This recipe is an absolute favorite of my wife's. When followed precisely, it results in a flavorful and satisfying meal that never fails to impress. I suggest preparing all the ingredients beforehand as there are several components involved. Personally, I find using a stock pot for cooking everything except the grits and roux helps keep things tidy. I also recommend cutting the andouille sausage rounds into quarters and browning them for a crispier texture. Give this recipe a try - you won't be disappointed!

Helen Adams

08/28/2022 12:20:06 AM

My boyfriend and I both attended college in Charleston and he hadn't had shrimp and grits since joining the navy. So, I brought Carolina stone ground grits with me to California and cooked up a batch using a modified recipe. I added extra garlic and substituted andouille with kielbasa, drenching it in Tabasco. The end result brought my boyfriend to tears, a truly heartwarming moment.

Jessica White

01/06/2023 03:36:55 AM

This wasn't the best shrimp and grits I've had. I found the grits to be a bit bland - I prefer a spicier version. I might try making it again, but I've had other versions that I've enjoyed more.