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
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
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
