This Old Charleston-Style Shrimp and Grits recipe is a classic Southern dish that’s bursting with flavor! Imagine creamy, cheesy grits topped with succulent shrimp, smoky sausage, crispy bacon, and a medley of colorful bell peppers, all simmered in a rich and flavorful sauce. This recipe is a true celebration of Southern cuisine and perfect for a special brunch, a cozy dinner, or any occasion where you want to impress your guests.
Why You’ll Love This Recipe
- Authentic Southern Flavors: This recipe captures the essence of classic Charleston-style shrimp and grits with its combination of fresh seafood, smoky sausage, and creamy grits.
- Flavorful and Satisfying: The rich and savory sauce, combined with the creamy grits and succulent shrimp, creates a symphony of flavors that will tantalize your taste buds.
- Impressive Presentation: This dish is not only delicious but also visually appealing, making it perfect for entertaining.
- Versatile: You can easily adjust the spice level and ingredients to suit your preferences.
Ingredients
- Water and salt: Used to cook the grits.
- Coarsely ground grits: The base of the creamy and comforting grits.
- Half-and-half: Adds richness and creaminess to the grits.
- Shrimp: Peeled and deveined, they add a delicate sweetness and succulent texture.
- Salt and cayenne pepper: Seasonings for the shrimp.
- Lemon juice: Adds a bright and zesty flavor to the shrimp.
- Andouille sausage: A spicy smoked sausage that adds a depth of flavor.
- Bacon: Cooked until crispy, it adds a smoky and salty crunch.
- Green, red, and yellow bell peppers: Contribute color, texture, and sweetness to the dish.
- Onion: Provides a savory base and adds sweetness.
- Garlic: Adds a fragrant and savory punch.
- Butter and flour: Used to make a roux, which thickens the sauce.
- Chicken broth: Adds flavor and forms the base of the sauce.
- Worcestershire sauce: Contributes a depth of umami flavor.
- Sharp cheddar cheese: Adds a sharp and cheesy flavor to the grits.
Note: For exact measurements, see the recipe card below!
How to Make Old Charleston-Style Shrimp and Grits
Step 1: Cook the Grits
Bring water and salt to a boil in a heavy saucepan over medium-high heat. Whisk in the grits, then the half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 15-20 minutes. Set aside and keep warm.
Step 2: Prepare the Shrimp
Season the shrimp with salt, cayenne pepper, and lemon juice. Set aside to marinate.
Step 3: Cook the Sausage and Bacon
Brown the sausage slices in a large skillet over medium-high heat. Remove and set aside. Cook the bacon in the same skillet until crispy. Remove, drain, and chop or crumble. Leave the bacon drippings in the skillet.
Step 4: Sauté the Vegetables
Add the bell peppers, onion, and garlic to the bacon drippings. Cook until the onion is translucent, about 8 minutes.
Step 5: Make the Roux
Melt butter in a saucepan over medium heat. Whisk in flour to create a roux. Cook over low heat, stirring constantly, until golden brown, about 8-10 minutes. Be careful not to burn the roux.
Step 6: Combine and Simmer
Pour the roux over the sausage, shrimp, and vegetables in the skillet. Add chicken broth, bacon, and Worcestershire sauce. Cook over medium heat until the sauce thickens and the shrimp are cooked through, about 8 minutes.
Step 7: Finish and Serve
Stir cheddar cheese into the warm grits until melted and creamy. Spoon the grits onto plates and top with the shrimp mixture. Serve immediately and enjoy!
Pro Tips for Making the Recipe
- Use fresh shrimp: For the best flavor and texture, use fresh shrimp.
- Don’t overcook the grits: Overcooked grits will be mushy. Cook them just until thickened and tender.
- Make the roux ahead of time: The roux can be made ahead of time and stored in the refrigerator for up to a week.
- Adjust the spice level: Adjust the amount of cayenne pepper to your liking.
How to Serve
This Old Charleston-Style Shrimp and Grits is a delicious and satisfying meal on its own, but here are some serving suggestions:
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
- Crusty Bread: Serve with crusty bread for sopping up the flavorful sauce.
- Fried Green Tomatoes: A classic Southern side dish that complements the shrimp and grits beautifully.
Make Ahead and Storage
This Old Charleston-Style Shrimp and Grits is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.
Storing Leftovers
Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 3 days.
Freezing
Freezing is not recommended, as it can affect the texture of the shrimp and grits.
Reheating
Reheat the grits gently on the stovetop over low heat, adding a splash of milk or water if needed to loosen the consistency. Reheat the shrimp mixture separately in the microwave or on the stovetop until warmed through.
FAQs
1. Can I use quick-cooking grits instead of coarsely ground grits? Yes, you can! Follow the package directions for cooking the quick-cooking grits.
2. Can I use a different type of sausage? Absolutely! Italian sausage, chorizo, or even smoked ham would be delicious substitutes for andouille sausage.
3. Can I make this recipe without bacon? Yes, you can! The bacon adds a smoky flavor, but you can omit it if you prefer.
4. Can I add other vegetables to the dish? Definitely! Chopped mushrooms, diced tomatoes, or spinach would be delicious additions.
This Old Charleston-Style Shrimp and Grits Recipe is a flavorful and impressive dish that’s perfect for a special occasion or a comforting weeknight meal. With its creamy grits, succulent shrimp, and rich sauce, it’s a true taste of Southern cuisine!
PrintOld Charleston-Style Shrimp and Grits Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Description
This Old Charleston-Style Shrimp and Grits recipe is a classic Southern dish that’s full of flavor! Creamy grits are topped with succulent shrimp, smoky andouille sausage, crispy bacon, and a medley of colorful bell peppers in a rich and savory sauce. It’s a truly satisfying and comforting meal.
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 and cayenne pepper 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
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp Cheddar cheese
Instructions
- Cook Grits: Bring water and salt to a boil in a saucepan. Whisk in grits, then half-and-half. Reduce heat and simmer, stirring occasionally, until thickened (15-20 minutes). Keep warm.
- Marinate Shrimp: Season shrimp with salt, cayenne, and lemon juice. Set aside.
- Brown Sausage and Bacon: In a skillet, brown sausage slices over medium-high heat. Remove sausage. Cook bacon in the same skillet until crisp. Remove bacon, chop, and set aside.
- Sauté Vegetables: Cook bell peppers, onion, and garlic in bacon drippings until softened.
- Combine and Cook: Add sausage and shrimp to the skillet. Turn off heat.
- Make Roux: In a saucepan, melt butter. Whisk in flour and cook until golden brown, stirring constantly.
- Make Sauce: Pour roux over the skillet mixture. Add chicken broth, bacon, and Worcestershire sauce. Cook over medium heat until thickened and shrimp are cooked through.
- Finish and Serve: Stir cheese into grits until melted and creamy. Spoon grits onto plates, top with shrimp mixture, and serve.
Notes
- For creamier grits, use whole milk or a combination of milk and half-and-half.
- Adjust cayenne pepper for desired spice level.
- If desired, garnish with chopped green onions or parsley.
Nutrition
- Serving Size: 1 cup grits with shrimp mixture
- Calories: 650
- Sugar: 10g
- Sodium: 1500mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 200mg
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