If you’re craving a dish that beautifully captures the soul of Southern comfort food, look no further than this Old Charleston-Style Shrimp and Grits Recipe. It’s a harmonious blend of creamy, cheesy grits topped with a rich, savory mixture of shrimp, andouille sausage, bacon, and colorful bell peppers. Every bite bursts with layers of flavor, from the smoky depth of the sausage and bacon to the fresh zing of lemon on the shrimp. This recipe is a celebration of Charleston’s culinary heritage that’s sure to feel like a warm hug at your dinner table.
Ingredients You’ll Need
This recipe relies on a handful of straightforward, yet essential ingredients that each play a key role in making your dish extraordinary. From creamy half-and-half that lends smoothness to the grits, to the smoky andouille sausage that adds a hearty punch, every item helps build that authentic Old Charleston-Style Shrimp and Grits flavor.
- 3 cups water: The base for cooking the grits to fluffy perfection.
- 2 teaspoons salt: Essential to enhance all the flavors throughout the dish.
- 1 cup coarsely ground grits: The star grain, providing creamy texture and subtle corn flavor.
- 2 cups half-and-half: Adds rich creaminess to the grits.
- 2 pounds uncooked shrimp, peeled and deveined: Fresh seafood centerpiece packed with succulent sweetness.
- Salt and cayenne pepper to taste: For seasoning the shrimp with a gentle heat and depth.
- 1 medium lemon, juiced: Brightens the shrimp with a fresh citrus zing.
- 1 pound andouille sausage, cut into ¼-inch slices: Brings smoky, spicy flavors.
- 5 slices bacon: Crisply cooked for smoky richness and texture contrast.
- 1 medium green bell pepper, chopped: Adds sweetness and vibrant color.
- 1 medium red bell pepper, chopped: Offers mild sweetness and aroma.
- 1 medium yellow bell pepper, chopped: Delivers gentle fruity notes and brightness.
- 1 cup chopped onion: Foundations of savory flavor and aroma.
- 1 teaspoon minced garlic: Infuses the dish with a warm, aromatic kick.
- ¼ cup butter: Used to create a golden roux that thickens the sauce.
- ¼ cup all-purpose flour: Combines with butter for the roux’s thickening power.
- 1 cup chicken broth: Adds depth and moisture to the sauce.
- 1 tablespoon Worcestershire sauce: Brings umami complexity and slight tang.
- 1 cup shredded sharp Cheddar cheese: Melts into the grits for creamy, savory indulgence.
How to Make Old Charleston-Style Shrimp and Grits Recipe
Step 1: Cook the Grits
Start by bringing 3 cups of water and 2 teaspoons of salt to a rolling boil in a saucepan. Slowly whisk in your coarsely ground grits, followed by the half-and-half. Lower the heat to a simmer, stirring now and then to prevent clumps, and cook until the grits thicken and become creamy, about 15 to 20 minutes. Keep them warm while you prepare everything else, so they’re ready to soak up all that scrumptious sauce.
Step 2: Marinate the Shrimp
While your grits are cooking, it’s time to season those shrimp. Toss the peeled and deveined shrimp with salt, cayenne pepper, and fresh lemon juice. This simple marinade not only enhances the natural flavors but also gives the shrimp a subtle tang and a gentle kick — a perfect contrast when paired with the rich grits and sausage.
Step 3: Brown Sausage and Bacon
In a hot skillet over medium-high heat, brown the sliced andouille sausage until it develops a deep, smoky crust. Remove the sausage and set it aside. Next, in the same skillet, cook the bacon slices until crisp. Remove, chop them up, and set aside as well — these crispy bacon bits will bring a delightful crunch and smokiness to the final dish.
Step 4: Sauté the Vegetables
Using the flavorful bacon drippings left in the skillet, cook the chopped green, red, and yellow bell peppers along with the chopped onion and minced garlic. Let them cook gently until they soften and release their fragrant aromas, creating a vibrant, colorful base for the shrimp mixture.
Step 5: Combine Sausage and Shrimp
Return the browned sausage and seasoned shrimp to the skillet with the softened vegetables. Turn off the heat briefly — this makes sure the shrimp start to absorb those heady flavors without overcooking before the sauce is ready.
Step 6: Make the Roux
In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and continue cooking, stirring constantly, until the mixture turns golden brown and fragrant. This golden roux will not only thicken your sauce but add a nutty richness that perfectly complements the shrimp and sausage.
Step 7: Make the Sauce
Pour the roux over the skillet mixture of shrimp, sausage, and veggies. Add the chicken broth, chopped bacon, and Worcestershire sauce. Return the skillet to medium heat and cook gently until the sauce thickens and the shrimp are perfectly cooked through, taking on all those fabulous flavors.
Step 8: Finish and Serve
Finally, stir the shredded sharp Cheddar cheese into the warm, creamy grits until melted and luxuriously smooth. Scoop the cheesy grits onto plates, top generously with the shrimp and sausage mixture, and serve immediately. This final touch brings the entire Old Charleston-Style Shrimp and Grits Recipe together in a delicious, comforting masterpiece.
How to Serve Old Charleston-Style Shrimp and Grits Recipe
Garnishes
To brighten up your plate and add a fresh contrast to the richness, sprinkle your dish with freshly chopped parsley or green onions. A light drizzle of extra lemon juice just before serving can also add a zesty finish that complements the shrimp beautifully. These little touches elevate the presentation and flavor with minimal effort.
Side Dishes
Classic sides like collard greens or steamed green beans make wonderful companions for this dish. Their earthiness and crispness balance out the creamy texture of the grits and the bold, meaty flavors of the sausage and shrimp. Cornbread also pairs brilliantly, giving you a sweet, crumbly contrast that soaks up every last bit of sauce.
Creative Ways to Present
If you’re hosting a dinner or want to impress, serve this Old Charleston-Style Shrimp and Grits Recipe in individual shallow bowls or rustic cast-iron skillets. Layer the grits first, then artfully arrange the shrimp and sausage on top. For a pop of color and texture, add a sprinkle of crispy fried onions or a dash of smoked paprika right before serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Because the ingredients are hearty, they hold up well, but be sure to keep the grits and shrimp mixture separate if possible, to maintain the best texture when reheated.
Freezing
You can freeze the shrimp and sausage mixture, but it’s best to avoid freezing the grits as their texture can change. Store the seafood portion in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve flavor and avoid overcooked shrimp.
Reheating
Reheat the shrimp and sausage mixture slowly on the stovetop over medium-low heat, stirring occasionally. For the grits, warm gently in a saucepan with a splash of milk or half-and-half to bring back their creamy consistency. Avoid microwaving high heat as it can dry out the shrimp and thicken the grits too much.
FAQs
Can I use quick-cooking grits instead of coarsely ground?
Quick-cooking grits will work in a pinch, but coarsely ground grits provide the best texture and flavor for an authentic Old Charleston-Style Shrimp and Grits Recipe. If you choose quick grits, adjust the cooking time accordingly to avoid mushy results.
What type of shrimp is best for this recipe?
Fresh, peeled, and deveined medium to large shrimp work best to maintain a tender texture without overpowering the dish. Wild-caught shrimp lend more flavor, but high-quality frozen shrimp can also be a convenient substitute.
Can I make this recipe spicy?
Absolutely! The recipe already includes cayenne pepper and spicy andouille sausage, but if you like it hotter, feel free to add extra cayenne or a few dashes of hot sauce. Just balance heat with the creamy grits to keep it delightful.
Is this dish suitable for breakfast or brunch?
Yes! Old Charleston-Style Shrimp and Grits Recipe is a beloved brunch favorite. Its hearty components and comforting textures make it perfect for a special weekend breakfast or brunch gathering.
Can I substitute the andouille sausage with another type?
You can substitute with smoked sausage or kielbasa if andouille isn’t available, though the smoky, mildly spicy flavor of andouille is iconic here. Make sure to choose a flavorful sausage to maintain the dish’s depth.
Final Thoughts
This Old Charleston-Style Shrimp and Grits Recipe is truly a treasure to have in your culinary repertoire. It’s a joyous blend of rich, smoky, and fresh flavors that feels like a warm, Southern embrace. Whether you’re cooking for family, friends, or just treating yourself, this dish promises diner-worthy results with comfort and soul. Give it a try and let your taste buds travel straight to Charleston’s charming shores!
Print
Old Charleston-Style Shrimp and Grits Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, American
Description
This Old Charleston-Style Shrimp and Grits recipe offers a classic Southern comfort dish featuring creamy, cheesy grits topped with a savory mixture of shrimp, andouille sausage, bacon, and sautéed bell peppers. The shrimp is marinated for added flavor and combined with a rich sauce made from a butter-flour roux, chicken broth, and Worcestershire sauce, creating a hearty meal perfect for any occasion.
Ingredients
For the Grits
- 3 cups water
- 2 teaspoons salt
- 1 cup coarsely ground grits
- 2 cups half-and-half
- 1 cup shredded sharp Cheddar cheese
For the 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
For the Vegetables and Sauce
- 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
- 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, then add 2 cups of half-and-half. Reduce the heat and simmer, stirring occasionally for 15-20 minutes until thickened. Keep warm.
- Marinate Shrimp: Season 2 pounds of peeled and deveined shrimp with salt, cayenne pepper, and the juice of 1 medium lemon. Set aside to marinate briefly.
- Brown Sausage and Bacon: In a skillet over medium-high heat, brown 1 pound of sliced andouille sausage until cooked through. Remove the sausage from the skillet. In the same skillet, cook 5 slices of bacon until crisp. Remove, chop, and set aside.
- Sauté Vegetables: Using the bacon drippings in the skillet, cook 1 medium each of chopped green, red, and yellow bell peppers, 1 cup chopped onion, and 1 teaspoon minced garlic until the vegetables are softened.
- Combine and Cook: Add the browned sausage and marinated shrimp to the skillet with the sautéed vegetables. Turn off the heat.
- Make Roux: In a separate saucepan, melt ¼ cup butter over medium heat. Whisk in ¼ cup all-purpose flour and cook, stirring constantly, until the roux turns golden brown, indicating it is cooked and flavorful.
- Make Sauce: Pour the roux over the sausage, shrimp, and vegetable mixture in the skillet. Add 1 cup chicken broth, cooked bacon pieces, and 1 tablespoon Worcestershire sauce. Return skillet to medium heat and cook until the sauce thickens and the shrimp are fully cooked through.
- Finish and Serve: Stir 1 cup shredded sharp Cheddar cheese into the warm grits until melted and creamy. Spoon the cheesy grits onto plates and top generously with the shrimp and sausage mixture. Serve immediately.
Notes
- For extra flavor, allow the shrimp to marinate for at least 10 minutes before cooking.
- You can substitute the andouille sausage with smoked sausage if unavailable.
- Use stone-ground grits for a more authentic texture.
- Adjust cayenne pepper quantity according to your preferred spice level.
- This dish can be complemented with a side of steamed greens or a simple salad.
