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Old Charleston-Style Shrimp and Grits

3 cups water

2 teaspoons salt

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 cup chopped onion

1 teaspoon minced garlic

¼ cup butter

¼ cup all-purpose flour

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 cup shredded sharp Cheddar cheese

Step 1: Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.

Step 2: Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Step 3:Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

Step 4: Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Step 5: Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Step 6: Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

Step 7: Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

Step 8: Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily

Step 9: Pour the roux over the sausage, shrimp, and vegetables.

Step 10: Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Step 11: Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.

Step 12: Spoon grits onto plates and serve shrimp mixture over top.

Prep Time: 30 min Cook Time: 45 min



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