If you’ve ever dreamed of savoring a dish that beautifully marries the soul of Southern cooking with the vibrant flavors of the coast, the Old Charleston-Style Shrimp and Grits Recipe is just what you need. This classic, comforting meal brings together creamy, cheesy grits with a rich medley of shrimp, smoky sausage, crisp bacon, and colorful bell peppers, all infused with just the right hints of spice and tang. Whether you’re a longtime fan or a curious newcomer, this recipe invites you to dive into a true taste of Charleston’s culinary heritage that’s both hearty and sensationally satisfying.
Ingredients You’ll Need
This Old Charleston-Style Shrimp and Grits Recipe shines because of its straightforward yet thoughtfully chosen ingredients. Each one plays an essential role—from the creamy texture of half-and-half to the smoky depth of andouille sausage—making every bite a celebration of flavor and tradition.
- 3 cups water: The base for cooking the grits, ensuring they reach the perfect consistency.
- 2 teaspoons salt: Enhances all the flavors, balancing the dish beautifully.
- 1 cup coarsely ground grits: The heart of the recipe, offering that signature texture and mild corn flavor.
- 2 cups half-and-half: Adds luxurious creaminess to the grits for that silky mouthfeel.
- 2 pounds uncooked shrimp, peeled and deveined: Fresh shrimp brings a tender, sweet seafood element.
- Salt and cayenne pepper to taste: Provides seasoning with a gentle kick of heat to the shrimp.
- 1 medium lemon, juiced: Brightens the dish with a zesty tang that lifts all the flavors.
- 1 pound andouille sausage, cut into ¼-inch slices: Offers smoky and spicy notes, a true Southern staple.
- 5 slices bacon: Adds crisp texture and savory depth through its rendered fat.
- 1 medium green bell pepper, chopped: Introduces fresh color and a slightly bitter crunch.
- 1 medium red bell pepper, chopped: Sweetness and vibrancy make the dish visually appealing and flavorful.
- 1 medium yellow bell pepper, chopped: Balances colors and adds a mild sweetness.
- 1 cup chopped onion: Builds a savory base when sautéed with the peppers.
- 1 teaspoon minced garlic: Infuses aromatic warmth and depth.
- ¼ cup butter: Essential for making the roux, which thickens the sauce elegantly.
- ¼ cup all-purpose flour: Combines with butter to form the roux that creates the creamy sauce.
- 1 cup chicken broth: Adds savory liquid for the sauce, melding all the ingredients together.
- 1 tablespoon Worcestershire sauce: Delivers a complex umami kick that ties every flavor.
- 1 cup shredded sharp Cheddar cheese: Melts into the grits for rich, tangy, creamy goodness.
How to Make Old Charleston-Style Shrimp and Grits Recipe
Step 1: Cook the Grits
Start by bringing the water and salt to a rolling boil in a heavy saucepan. Whisk in the coarsely ground grits, then stir in the half-and-half. Reduce your heat to low and let the grits simmer gently. Stir occasionally to prevent clumping, cooking until they thicken to creamy perfection—about 15 to 20 minutes. Keeping the grits warm is key because that cozy, creamy base is the canvas that complements the shrimp and sausage.
Step 2: Marinate the Shrimp
While the grits are cooking, toss your peeled and deveined shrimp with salt, cayenne pepper, and the fresh lemon juice. This simple marinade brightens the shrimp and infuses just enough heat, creating a flavor that sings when combined with the rest of the dish later on.
Step 3: Brown the Sausage and Bacon
In a large skillet over medium-high heat, brown the andouille sausage slices until their edges are crisped and flavorful. Remove them and set aside, saving the flavorful browned bits in the pan. Next, cook the bacon in the same skillet until it’s wonderfully crisp. Once done, chop the bacon and keep it ready to add a savory crunch at the end.
Step 4: Sauté Vegetables
With the bacon drippings still caressing the skillet, add the chopped bell peppers, onion, and garlic. Sauté them gently until the veggies soften and release their aroma, around 5 minutes. This colorful trio brings a wonderful freshness and body that balances the rich meats and creamy grits.
Step 5: Combine Sausage and Shrimp
Return the cooked sausage slices to the skillet and add the marinated shrimp. At this stage, turn off the heat to prepare for the sauce. This pause helps keep the shrimp tender without overcooking while the flavors mingle.
Step 6: Make the Roux
In a separate saucepan, melt the butter and whisk in the flour. Stir constantly until the mixture achieves a golden brown hue—this is your roux, the magic thickener for the sauce. The key here is patience, as cooking the roux slowly develops a nutty aroma and richness.
Step 7: Create the Sauce
Pour the roux into the skillet with the sausage and shrimp mixture. Add the chicken broth, chopped bacon, and Worcestershire sauce. Turn the heat back on medium, stirring often as the sauce thickens and coats everything with that velvety, deeply savory goodness. The shrimp will cook through during this process, soaking up all those delicious flavors.
Step 8: Finish and Serve
Finally, stir the shredded sharp Cheddar cheese into the warm, creamy grits until fully melted and luscious. Spoon a generous portion of these cheesy grits onto each plate, then top them with the rich shrimp and sausage sauce. This Old Charleston-Style Shrimp and Grits Recipe is now ready for your table, promising smiles with every bite.
How to Serve Old Charleston-Style Shrimp and Grits Recipe
Garnishes
To make your presentation pop, consider sprinkling finely chopped green onions or fresh parsley over the top. The fresh herbs add a subtle brightness and a lovely contrast to the hearty flavors, while a wedge of lemon on the side invites a fresh squeeze for extra zest.
Side Dishes
This dish is so rich and filling that simple sides work best. A crisp, tangy coleslaw or a light cucumber salad brings a nice refreshing crunch alongside the creamy grits. For a heartier meal, roasted vegetables or garlic bread can complement the smoky notes beautifully.
Creative Ways to Present
Serve the shrimp and grits family-style in a large, rustic cast-iron skillet for a warm, communal vibe. Alternatively, for a fun twist, layer the cheesy grits on the bottom of individual bowls and spoon the shrimp mixture over them as a vibrant topping. Either way, the colors and textures make this dish a feast for both the eyes and the taste buds.
Make Ahead and Storage
Storing Leftovers
After enjoying your Old Charleston-Style Shrimp and Grits Recipe, store any leftovers in airtight containers in the refrigerator. The creamy grits can thicken overnight, so feel free to add a splash of milk or broth when reheating to regain that perfect creamy consistency.
Freezing
While shrimp and cooked sausage don’t freeze as well as other proteins because of texture changes, you can freeze the grits separately. Portion the creamy grits into freezer-safe containers and thaw slowly in the refrigerator before reheating gently. Prepare the shrimp mixture fresh for best results.
Reheating
Reheat grits gently on the stove over low heat, stirring often and adding a splash of liquid (milk, broth, or water) to restore creaminess. Warm the shrimp and sausage mixture separately in a skillet over medium heat until heated through. Then, combine for a meal that tastes just as comforting as when freshly made.
FAQs
Can I use instant grits for the Old Charleston-Style Shrimp and Grits Recipe?
Instant grits cook much faster but don’t quite deliver the same creamy texture or depth of flavor as coarsely ground grits. For the best results and authentic experience, stick with traditional grits.
What can I substitute if I don’t have andouille sausage?
If andouille isn’t available, a smoked sausage with a bit of spice, like kielbasa or chorizo, works well to maintain that rich, smoky profile the recipe calls for.
Is this recipe spicy?
The recipe has a gentle heat from the cayenne and the spiced sausage, but it’s easily adjustable. You can add more cayenne pepper if you love heat or reduce it for a milder experience without sacrificing flavor.
Can I make this recipe gluten-free?
To adapt this Old Charleston-Style Shrimp and Grits Recipe for gluten-free diets, use gluten-free flour or cornstarch as a roux substitute and ensure your Worcestershire sauce is gluten-free. The rest of the recipe is naturally gluten-free.
How do I know when the grits are done cooking?
The grits are ready when they have thickened to a creamy consistency and have a slightly chewy texture without any hard kernels. They should be smooth and scoopable but not runny.
Final Thoughts
This Old Charleston-Style Shrimp and Grits Recipe feels like a warm hug on a plate that carries the heart and soul of Southern cooking with every mouthful. It’s a splendid dish to share with family or friends, celebrating simple ingredients transformed into something extraordinary. Give it a try, and let yourself experience a timeless classic that’s both comforting and unforgettable.
Print
Old Charleston-Style Shrimp and Grits Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
A classic Southern comfort dish, Old Charleston-Style Shrimp and Grits combines creamy, cheesy grits with a flavorful medley of shrimp, andouille sausage, bacon, and sautéed bell peppers. This hearty recipe brings layers of smoky, tangy, and spicy flavors perfect for a satisfying meal.
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
Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
Instructions
- Cook Grits: Bring 3 cups of water and 2 teaspoons of salt to a boil in a saucepan. Whisk in 1 cup of coarsely ground grits followed by 2 cups of half-and-half. Reduce the heat and let the mixture simmer, stirring occasionally, until the grits thicken, about 15-20 minutes. Keep warm when done.
- Marinate Shrimp: Season the peeled and deveined shrimp (2 pounds) with salt, cayenne pepper, and the juice of 1 medium lemon. Set aside to marinate while preparing other components.
- Brown Sausage and Bacon: In a skillet over medium-high heat, brown the 1 pound andouille sausage slices until cooked through. Remove and set aside. In the same skillet, cook 5 slices of bacon until crisp. Remove, chop the bacon, and set aside.
- Sauté Vegetables: Using the bacon drippings left in the skillet, sauté chopped green, red, and yellow bell peppers (1 medium each), 1 cup chopped onion, and 1 teaspoon minced garlic until vegetables are softened and fragrant.
- Combine and Cook: Add the browned sausage and marinated shrimp to the skillet with the sautéed vegetables. Turn off the heat temporarily.
- Make Roux: In a separate saucepan, melt ¼ cup of butter over medium heat. Whisk in ¼ cup all-purpose flour and cook, stirring constantly, until the mixture turns a golden brown color, about 2-3 minutes.
- Make Sauce: Pour the roux over the skillet mixture containing sausage, shrimp, and vegetables. Add 1 cup chicken broth, the chopped bacon, and 1 tablespoon Worcestershire sauce. Cook over medium heat, stirring occasionally, until the sauce thickens and the shrimp are fully cooked, about 5-7 minutes.
- Finish and Serve: Stir 1 cup of shredded sharp Cheddar cheese into the warm grits until melted and creamy. Spoon the cheesy grits onto plates and top with the shrimp and sausage mixture. Serve immediately for best flavor.
Notes
- Use coarsely ground grits for authentic texture; quick-cooking grits may not produce the same creamy consistency.
- Adjust cayenne pepper to preference for desired spice level.
- Andouille sausage adds a smoky flavor, but smoked sausage can be substituted if unavailable.
- For extra richness, substitute half-and-half with heavy cream if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
