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
Scale
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.
