There is something truly magical about the Old Charleston-Style Shrimp and Grits Recipe that captures the heart and soul of Southern comfort food in every bite. This dish brings together creamy, cheesy grits with succulent shrimp, smoky sausage, and vibrant bell peppers, creating a perfect harmony of flavors and textures. Whether you’re reminiscing about a waterfront meal in Charleston or discovering this classic for the first time, this recipe delivers an irresistible blend of spice, richness, and warmth that’s sure to become a family favorite.
Ingredients You’ll Need
These ingredients are simple but essential, each playing its part in building the complex yet inviting flavors of this dish. From the creamy half-and-half that makes the grits luscious to the smoky bacon and andouille sausage that add depth, every element is thoughtfully chosen to bring this Old Charleston-Style Shrimp and Grits Recipe to life.
- 3 cups water: The base for cooking the grits until they reach the perfect creamy texture.
- 2 teaspoons salt: Brings out the flavors in both the grits and shrimp seasoning.
- 1 cup coarsely ground grits: The star grain that’s creamy and hearty, essential to this classic dish.
- 2 cups half-and-half: Adds richness and creaminess to the grits without overpowering them.
- 2 pounds uncooked shrimp, peeled and deveined: Fresh seafood goodness that absorbs the spices beautifully.
- Salt and cayenne pepper to taste: Adds seasoning and just the right touch of spicy warmth.
- 1 medium lemon, juiced: Adds brightness and balances the richness of the dish.
- 1 pound andouille sausage, cut into ¼-inch slices: A smoky, spicy addition that brings authentic Charleston flavor.
- 5 slices bacon: Cooked until crisp, providing a savory crunch and smoky undertones.
- 1 medium green bell pepper, chopped: Adds color, sweetness, and a fresh bite.
- 1 medium red bell pepper, chopped: Sweetness and vibrancy to brighten the dish.
- 1 medium yellow bell pepper, chopped: Rounds out the peppers for a colorful, flavorful mix.
- 1 cup chopped onion: A foundational aromatic for depth of flavor.
- 1 teaspoon minced garlic: Adds savory complexity and richness.
- ¼ cup butter: The key to making the roux silky and smooth.
- ¼ cup all-purpose flour: Thickens the sauce to coat every bite perfectly.
- 1 cup chicken broth: Adds richness and moisture to the shrimp and sausage mixture.
- 1 tablespoon Worcestershire sauce: Brings umami and an extra layer of flavor depth.
- 1 cup shredded sharp Cheddar cheese: Melts into the grits for creamy, tangy goodness.
How to Make Old Charleston-Style Shrimp and Grits Recipe
Step 1: Prepare the Creamy Grits
Start by bringing the water and salt to a boil, then whisk in the grits and half-and-half. This mixture needs to simmer gently so that the grits can absorb the liquid and become delectably creamy. Stir occasionally to prevent sticking, cooking for about 15 to 20 minutes. Keeping these grits warm sets the stage for the rich flavors that follow.
Step 2: Season the Shrimp
While the grits are cooking, season your peeled and deveined shrimp with salt, cayenne pepper, and fresh lemon juice. This simple marinade not only adds a spicy kick but also imparts a bright citrusy note that awakens the seafood perfectly. Set the shrimp aside so the flavors can meld.
Step 3: Brown the Sausage and Cook the Bacon
In a hot skillet, brown the slices of andouille sausage until they are beautifully caramelized. Remove them carefully to keep their crispness. Next, cook the bacon in the same skillet until it reaches a perfect crisp. Removing the bacon and chopping it finely adds a savory crunch that will layer beautifully with the other textures.
Step 4: Sauté the Vegetables
Use the bacon drippings to cook the chopped green, red, and yellow bell peppers along with onions and garlic. This combination softens into a fragrant, colorful base for your shrimp and sausage mixture, contributing essential sweetness and savoriness.
Step 5: Combine Shrimp and Sausage
Add the browned sausage and seasoned shrimp to the skillet with the softened vegetables. Turn off the heat at this point, as the shrimp will finish cooking later in the sauce.
Step 6: Make the Roux
In a separate saucepan, melt the butter and whisk in the flour. Cook this mixture while stirring constantly until it turns a golden brown, which adds nutty flavor and develops the thickening power needed for the next step.
Step 7: Create the Rich Sauce
Pour the roux over the skillet contents, then add the chicken broth, chopped bacon, and Worcestershire sauce. Return the heat to medium and simmer gently until the sauce thickens and the shrimp are fully cooked. This luscious sauce coats everything in smoky, savory goodness.
Step 8: Finish the Grits and Serve
Stir the sharp Cheddar cheese into the warm grits until it melts into a creamy, cheesy delight. Spoon the grits onto plates, ladle the shrimp and sausage mixture on top, and get ready to experience a classic Southern dish that feels like a big, flavorful hug.
How to Serve Old Charleston-Style Shrimp and Grits Recipe
Garnishes
To elevate the dish’s presentation and flavor, consider fresh garnishes like chopped green onions or a sprinkle of fresh parsley. A dash of hot sauce on the side can add an exciting kick for those who like a little extra spice.
Side Dishes
Pair your shrimp and grits with a crisp green salad dressed lightly or some buttery steamed vegetables to balance the richness. Cornbread or crusty French bread also complements the creamy, saucy elements perfectly.
Creative Ways to Present
For entertaining, serve this Old Charleston-Style Shrimp and Grits Recipe in individual small bowls or ramekins, topped with a lemon wedge for a bright finish. You could also layer the shrimp mixture over a bed of grits in a shallow dish for a family-style meal that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the shrimp and sausage mixture separate from the grits in airtight containers in the refrigerator. This prevents the grits from soaking up too much liquid and keeps the textures just right.
Freezing
The shrimp and sausage sauce freezes well, but the grits can become grainy after thawing. If you plan to freeze, freeze only the shrimp mixture and prepare fresh grits when ready to serve.
Reheating
Reheat the shrimp mixture gently in a skillet over medium-low heat, stirring occasionally. Warm the grits separately on low, stirring in a splash of half-and-half to restore their creamy consistency before serving together again.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well as long as it’s properly thawed before cooking. Be sure to pat the shrimp dry to avoid excess moisture that can affect the sauce’s texture.
What type of grits are best for Old Charleston-Style Shrimp and Grits Recipe?
Coarsely ground grits are traditional and provide a pleasant texture. Instant or quick-cooking grits can be used in a pinch but won’t have quite the same creamy depth.
Is there a substitute for andouille sausage?
If you can’t find andouille, smoked sausage or kielbasa can be good alternatives that still bring smoky, savory notes to the dish.
Can I make this recipe spicier?
Absolutely! You can increase the cayenne pepper, add chopped jalapeños when sautéing the peppers, or serve with a spicier hot sauce on the side.
Can this dish be made dairy-free?
To make a dairy-free version, substitute the half-and-half and cheese with coconut milk or a plant-based creamer and use a dairy-free cheese alternative. The texture and flavor will be slightly different but still delicious.
Final Thoughts
If you’re looking to bring a taste of Charleston into your own kitchen, this Old Charleston-Style Shrimp and Grits Recipe is a fantastic place to start. It’s warm, inviting, and bursting with flavor, perfect for family dinners or impressing guests. So gather your ingredients, roll up your sleeves, and dive into this timeless Southern classic—you’ll be so glad you did.
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Old Charleston-Style Shrimp and Grits Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Old Charleston-Style Shrimp and Grits recipe is a classic Southern comfort dish featuring creamy, cheesy grits topped with perfectly seasoned shrimp, smoky andouille sausage, crisp bacon, and a flavorful medley of bell peppers and onions. The combination of rich roux and zesty spices creates a hearty, satisfying meal that serves eight.
Ingredients
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 Meat
- 2 pounds uncooked shrimp, peeled and deveined
- Salt and cayenne pepper to taste
- 1 medium lemon, juiced
- 1 pound andouille sausage, cut into ¼-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
Roux and Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Grits: Bring water and salt to a boil in a saucepan. Whisk in the coarsely ground grits, then stir in the half-and-half. Reduce heat and let simmer, stirring occasionally until the grits thicken, about 15-20 minutes. Keep them warm.
- Season the Shrimp: In a bowl, season the peeled and deveined shrimp with salt, cayenne pepper, and freshly squeezed lemon juice. Set aside to marinate.
- Brown the Sausage: Heat a large skillet over medium-high heat and brown the andouille sausage slices until cooked through and slightly crisp on the edges. Remove the sausage from the skillet and set aside.
- Cook the Bacon: Using the same skillet, cook the bacon slices until crisp. Remove and chop the bacon, then set it aside with the sausage.
- Sauté the Vegetables: In the bacon drippings left in the skillet, cook the chopped green, red, and yellow bell peppers, along with the chopped onion and minced garlic, over medium heat until the vegetables soften, about 5-7 minutes.
- Add Sausage and Shrimp: Return the browned sausage slices and the seasoned shrimp to the skillet with the softened vegetables. Turn off the heat for now.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, until the mixture turns golden brown and develops a nutty aroma, about 3-5 minutes.
- Create the Sauce: Pour the roux into the skillet containing the shrimp, sausage, and vegetables. Add the chicken broth, chopped bacon, and Worcestershire sauce. Turn the heat back on to medium and cook, stirring occasionally, until the sauce thickens and the shrimp are fully cooked through, approximately 5-7 minutes.
- Finish the Grits: Stir the shredded sharp Cheddar cheese into the warm grits until melted and creamy.
- Serve: Spoon the creamy cheese grits onto plates, top each serving with the shrimp and sausage mixture, and serve immediately while hot.
Notes
- Coarsely ground grits are preferred for authentic texture.
- Adjust cayenne pepper amount according to your spice tolerance.
- Andouille sausage adds a smoky depth; substitute with smoked sausage if unavailable.
- Keep stirring the grits while cooking to prevent lumps and sticking.
- Use fresh shrimp for best flavor and texture.
- Adding the Worcestershire sauce adds umami and depth to the sauce.
