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Old Charleston-Style Shrimp and Grits Recipe

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★★★★★

4.9 from 132 reviews

Old Charleston-Style Shrimp and Grits is a classic Southern comfort food combining creamy, cheesy grits with succulent shrimp cooked alongside smoky andouille sausage and crispy bacon. Enhanced with colorful bell peppers, onions, and a rich buttery sauce, this hearty dish offers layers of bold flavors and satisfying textures perfect for brunch or dinner.

Ingredients

Scale

Grits

  • 3 cups water
  • 2 teaspoons salt
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
  • 1 cup shredded sharp Cheddar cheese

Shrimp and Sausage

  • 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

Vegetables and Aromatics

  • 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

Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Prepare the grits: In a large saucepan, bring water and 2 teaspoons salt to a boil. Gradually stir in the coarsely ground grits. Reduce heat to low and cook, stirring often, until the grits are thickened and tender, about 20-25 minutes. Stir in half-and-half and shredded sharp Cheddar cheese until melted and creamy. Keep warm.
  2. Cook the bacon and sausage: In a large skillet over medium heat, cook bacon slices until crisp. Remove bacon and drain on paper towels, leaving the rendered fat in the skillet. Add andouille sausage slices to the skillet and cook until browned, about 5-7 minutes. Remove sausage and set aside with bacon.
  3. Sauté the vegetables: In the same skillet with the bacon fat and sausage drippings, add chopped green, red, and yellow bell peppers along with the chopped onion. Sauté until tender and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Create the sauce: Add butter to the skillet with the vegetables and let it melt. Sprinkle all-purpose flour over the mixture and stir constantly to make a roux. Cook roux for about 2-3 minutes until it is golden and bubbling.
  5. Add liquids and seasonings: Gradually whisk in chicken broth and Worcestershire sauce, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 3-5 minutes. Season with salt, cayenne pepper, and fresh lemon juice to taste.
  6. Cook the shrimp: Add the peeled and deveined shrimp to the skillet with the sauce and vegetables. Cook for about 4-5 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
  7. Combine and serve: Stir cooked bacon and sausage back into the skillet to meld flavors. Serve the shrimp and sausage mixture over the creamy cheese grits, garnishing with additional cayenne or lemon if desired.

Notes

  • Use stone-ground grits for the best texture and flavor.
  • Adjust cayenne pepper based on preferred spice level.
  • Substitute half-and-half with heavy cream for extra richness.
  • Serve immediately to enjoy optimal texture of grits and shrimp.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.

Keywords: Shrimp and Grits, Charleston, Southern cuisine, Andouille sausage, Bacon, Comfort food

Find it online: https://mjrecipe.com/old-charleston-style-shrimp-and-grits-recipe/