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Old Charleston-Style Shrimp and Grits
Old Charleston-Style Shrimp and Grits
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Southern shrimp and grits: Creamy cheesy grits with savory shrimp sauce for a burst of flavor.
Ingredients:
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
  • 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
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 teaspoon minced garlic
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese
Instructions:
  • In a heavy saucepan over medium-high heat, bring water and 2 teaspoons of salt to a boil for optimal flavor infusion.
  • Gradually blend the grits into the boiling water, followed by the addition of half-and-half. Lower the heat to medium-low and let the mixture simmer, occasionally stirring, until the grits reach a thick and tender consistency, approximately 15 to 20 minutes. Set aside to keep warm.
  • Season the succulent shrimp with a sprinkle of salt and a dash of fiery cayenne pepper. Drizzle with tangy fresh lemon juice, gently toss to blend the flavors, and allow them to marinate, letting the delicious taste develop.
  • In a large skillet over medium-high heat, brown the sausage slices for 5 to 8 minutes, stirring occasionally. Remove sausage from the skillet.
  • In the same skillet, sizzle the bacon over medium-high heat until beautifully browned on both sides, approximately 5 minutes per side. Place the crispy bacon on paper towels to absorb excess grease, then dice or crumble once it cools slightly. Retain the flavorful bacon drippings in the skillet.
  • Sauté bell peppers, onion, and garlic in the flavorful bacon drippings until the onion turns translucent, approximately 8 minutes.
  • Combine the cooked sausage and marinated shrimp with the cooked vegetables in the skillet. Remove from heat and let rest.
  • In a small saucepan over medium heat, melt the butter until smooth. Add flour and whisk to create a golden roux. Cook over low heat for 8 to 10 minutes, stirring constantly until the mixture turns a beautiful golden brown. Be attentive as it can burn quickly.
  • Drizzle the rich roux mixture over the savory combination of sausage, shrimp, and vegetables.
  • Heat skillet over medium heat, then add chicken broth, bacon, and Worcestershire sauce. Stir well and cook until sauce thickens and shrimp are opaque and bright pink, approximately 8 minutes.
  • Before serving, blend in the Cheddar cheese with the grits, stirring until the cheese melts and the grits become creamy and a beautiful light yellow color.
  • Serve the flavorful shrimp mixture over a bed of creamy grits on plates.

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