1. Recipes

How to Make Old Charleston-Style Shrimp and Grits - A Step-by-Step Guide

Old Charleston-Style Shrimp and Grits is a traditional Lowcountry dish that is beloved by many in the southern United States. This iconic dish has a rich history and is deeply rooted in the culinary traditions of Charleston, South Carolina. It is a perfect representation of the region's fusion of African, European, and Native American influences.

Shrimp and grits has humble origins, originating as a simple and satisfying meal for fishermen and their families. Over time, it has evolved ...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
  • 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.
  • Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
  • 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.
  • 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.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • 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.
  • Pour the roux over the sausage, shrimp, and vegetables.
  • 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.
  • Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
  • Spoon grits onto plates and serve shrimp mixture over top.

    • Nutrition

    618 cal.

    • Total Fat: 44g
    • Saturated Fat: 20g
    • Cholesterol: 270mg
    • Sodium: 1635mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 39g
    • Vitamin C: 66mg
    • Calcium: 250mg
    • Iron: 4mg
    • Potassium: 596mg

    Categories

    Shrimp recipes
    Grits recipes
    Bacon recipes
    Onion recipes
    Green pepper recipes