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
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 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.
