If you’re hankering for a real taste of the South, this Old Charleston-Style Shrimp and Grits Recipe is the perfect place to start. Bursting with rich, smoky, and tangy flavors, it’s a dish that brings the Lowcountry right into your kitchen. I’ve made this recipe countless times for Sunday brunches and weeknight dinners alike, and every time it feels like a warm hug on a plate.

What makes this recipe truly special is its balance—creamy grits layered with savory shrimp, spicy sausage, and that hint of cayenne that just wakes up your taste buds. It’s an ideal recipe for when you want to impress company or just treat yourself without spending hours in the kitchen. Plus, it’s a lovely way to bring a little Charleston flair to your table.

Ingredients You’ll Need

Each ingredient in this Old Charleston-Style Shrimp and Grits Recipe plays a key role in building those classic, rich Southern flavors. When you shop, look for fresh shrimp and good-quality andouille sausage to really elevate the dish.

Water: The base for cooking your grits to silky perfection.
Salt: Essential for seasoning both the grits and shrimp properly.
Coarsely ground grits: Look for stone-ground if possible, for that authentic, hearty texture.
Half-and-half: Adds creaminess to the grits without being too heavy.
Uncooked shrimp: Fresh and peeled, ready for that quick sauté.
Cayenne pepper: Just a pinch to give the dish a subtle Southern kick.
Lemon juice: Brightens the shrimp with a fresh, zesty punch.
Andouille sausage: Adds smoky depth and spice; cut into thin slices for even cooking.
Bacon: Crispy bits add texture and that irresistible smoky flavor.
Green, red, and yellow bell peppers: For a colorful crunch and sweet balance.
Chopped onion: The savory backbone that cooks down to sweet perfection.
Minced garlic: Because you can never have enough garlic in shrimp and grits!
Butter: For richness and that melt-in-your-mouth finish.
All-purpose flour: To thicken the sauce without making it gloopy.
Chicken broth: Builds the savory sauce for the shrimp and sausage mixture.
Worcestershire sauce: A little umami magic that deepens flavor complexity.
Shredded sharp Cheddar cheese: Melts into the grits for a creamy, tangy touch.

Variations

I love to switch things up depending on the season or my mood, and you can easily adapt this Old Charleston-Style Shrimp and Grits Recipe to your taste. Making it your own is part of the fun and ensures you’ll keep coming back to it.

Swap the andouille sausage for chorizo: I tried this once and loved the extra smokiness and a hint of spice it brought to the dish.
Use stone-ground whole-grain grits: For an earthier texture that’s hearty and more “country” style.
Make it dairy-free: Substitute coconut milk or almond milk for the half-and-half and omit cheese—still creamy and comforting!
Add fresh herbs: A sprinkle of chopped parsley or green onions on top really brightens things up at serving time.
Make it spicier: If you love heat, I recommend adding extra cayenne or even a dash of hot sauce to the shrimp mixture.

How to Make Old Charleston-Style Shrimp and Grits Recipe

Step 1: Cook the Grits to Creamy Perfection

Start by bringing 3 cups of water and 2 teaspoons of salt to a boil in a medium saucepan. Gradually whisk in your coarsely ground grits—this keeps lumps at bay. Reduce heat to low and simmer gently, stirring often for about 20-25 minutes. You want your grits to be thick, creamy, and just a bit chewy, not gluey. Towards the end, stir in half-and-half and shredded sharp Cheddar cheese. Keep stirring until the cheese melts into a dreamy, slightly tangy base that’s irresistible.

Step 2: Sauté the Bacon and Andouille Sausage

While the grits simmer, cook your bacon slices in a large skillet over medium heat until crisp. Remove the bacon and let it drain on paper towels, but don’t toss the fat in the skillet—you’ll use that for flavoring. Next, add the sliced andouille sausage to the bacon fat and cook, stirring frequently, until the sausage browns and gets deliciously crispy edges. This combo brings smoky depths to the dish that everyone raves about.

Step 3: Build the Flavorful Veggie Base

Push the sausage to one side, and toss in chopped green, red, and yellow bell peppers, along with the chopped onion. Sauté until the veggies soften and the onion turns translucent, about 5-7 minutes. Add minced garlic towards the end, cooking for just a minute to avoid burning. This colorful medley adds sweetness and crunch that balances beautifully with the spicy sausage and creamy grits.

Step 4: Make the Sauce and Cook the Shrimp

Sprinkle the all-purpose flour over the sausage and vegetable mixture and stir constantly for about 2 minutes to cook out the raw flour taste. Slowly pour in chicken broth, stirring constantly to avoid lumps. Add Worcestershire sauce, salt, cayenne pepper, and the lemon juice for that signature tang. Let this simmer and thicken slightly, about 3-5 minutes. Finally, nestle your peeled and deveined shrimp into the sauce and cook just until they turn pink and opaque — about 4 minutes. Be careful not to overcook; shrimp get rubbery fast.

How to Serve Old Charleston-Style Shrimp and Grits Recipe

Old Charleston-Style Shrimp and Grits Recipe - Recipe Image

Garnishes

I always finish this dish with crumbled crispy bacon on top for extra smoky crunch and a sprinkle of freshly chopped parsley or green onions. Adding a little extra squeeze of fresh lemon juice right before serving really lifts all the layers of flavor.

Side Dishes

On the side, I love serving a simple green salad with a light vinaigrette or some buttery steamed asparagus. Cornbread is also a classic Southern complement if you’re feeding a crowd and want a hearty, comforting meal.

Creative Ways to Present

For special occasions, I like to plate the grits in shallow bowls, ladle the shrimp and sausage mixture on top, then drizzle a little extra buttery sauce over everything. Adding edible flowers or microgreens as a final flourish elevates the look—perfect for impressing guests or celebrating a Sunday brunch in style.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp and grits in airtight containers in the fridge and it usually keeps well for 2-3 days. The grits thicken up a bit, so before reheating I like to stir in a splash of milk or chicken broth to loosen the texture back to creamy.

Freezing

Freezing shrimp and grits is doable but not ideal, as the texture of both can change a little. If you want to freeze, I recommend freezing the cooked shrimp and sausage separately from the grits. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I use a low setting on the stovetop or microwave and stir frequently. Adding a splash of liquid (milk or broth) prevents the grits from drying out and keeps the shrimp moist. This way, leftovers taste almost as good as freshly made!

FAQs

Can I use quick-cooking grits instead of coarsely ground grits?

While quick-cooking grits can save time, they lack the texture and flavor depth of coarsely ground or stone-ground grits. If you’re short on time, quick grits work fine, but you’ll miss some of the authentic creaminess that makes this Old Charleston-Style Shrimp and Grits Recipe so special.
What type of sausage is best for this recipe?

Andouille sausage is the gold standard for this dish due to its smoky, spicy profile. However, you can substitute with smoked kielbasa or chorizo if that’s what you have on hand. Just opt for sausages that bring flavor and richness to keep the dish balanced.
How do I avoid overcooking the shrimp?

Shrimp cook very quickly—usually 3-5 minutes until they turn pink and are opaque. Once they curl slightly, remove from heat immediately to prevent rubbery texture. Cooking shrimp in the sauce helps infuse flavor but keep an eye on the clock!
Can I make this recipe vegetarian?

You could make a vegetarian version by leaving out the shrimp, sausage, and bacon and using vegetable broth instead of chicken broth. Boost flavor with smoked paprika and add hearty mushrooms or tempeh for texture, but note it will have a different character than the traditional Old Charleston-Style Shrimp and Grits Recipe.
What’s the best way to reheat leftovers without drying them out?

Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of half-and-half, milk, or broth to keep the grits creamy. Microwaving works too, but heat in short bursts and stir between intervals for best results.

Final Thoughts

This Old Charleston-Style Shrimp and Grits Recipe has become a family favorite for me, cherished for its layers of flavor and comforting soulfulness. I hope you find cooking and sharing it as joyful as I do—it’s one of those dishes that invites conversation, savoring, and coming back for seconds. Give it a go, and before you know it, you’ll have a new go-to Southern classic in your recipe box that friends and family will adore.