There’s something truly magical about this Old Charleston-Style Shrimp and Grits Recipe that captures the soul of Southern coastal cooking. Rich, creamy grits form the perfect canvas for juicy shrimp, smoky andouille sausage, and crispy bacon, all brought together by a deeply flavorful sauce loaded with fresh bell peppers and sharp cheddar cheese. If you’ve been searching for a dish that’s both comforting and bursting with layers of taste, this classic recipe is just what you need to bring Charleston’s vibrant flavors right into your kitchen.
Ingredients You’ll Need
The beauty of this Old Charleston-Style Shrimp and Grits Recipe lies in its straightforward ingredients that each bring something special to the table. From the creamy half-and-half to the lively medley of bell peppers, every item plays an essential role in delivering that authentic, soulful experience.
- 3 cups water: The base for cooking grits, ensuring the perfect creamy texture.
- 2 teaspoons salt: Enhances flavor in both grits and shrimp.
- 1 cup coarsely ground grits: The star ingredient providing that signature Southern creaminess.
- 2 cups half-and-half: Adds richness and smoothness to the grits.
- 2 pounds uncooked shrimp, peeled and deveined: Fresh seafood that’s the centerpiece of this dish.
- Salt and cayenne pepper to taste: Seasoning that brings a delightful balance of heat and flavor.
- 1 medium lemon, juiced: Adds a bright, citrusy lift to the shrimp.
- 1 pound andouille sausage, cut into ¼-inch slices: Smoky, spicy sausage that adds depth and heartiness.
- 5 slices bacon: Crisp bacon for a delicious crunch and smoky undertones.
- 1 medium green bell pepper, chopped: Adds freshness and color contrast.
- 1 medium red bell pepper, chopped: Sweetness and vibrant color to brighten the dish.
- 1 medium yellow bell pepper, chopped: A little extra sweetness and sunshine on your plate.
- 1 cup chopped onion: Builds the savory base flavor throughout the sauce and veggies.
- 1 teaspoon minced garlic: Infuses aroma and a subtle punch.
- ¼ cup butter: Essential for making the roux and adding luscious richness.
- ¼ cup all-purpose flour: Thickens the sauce beautifully.
- 1 cup chicken broth: Adds savory depth and helps bring the sauce together.
- 1 tablespoon Worcestershire sauce: A touch of umami magic to elevate every bite.
- 1 cup shredded sharp Cheddar cheese: Melts into the grits for an irresistible creamy finish.
How to Make Old Charleston-Style Shrimp and Grits Recipe
Step 1: Cook the Grits
First things first, we bring 3 cups of water and salt to a rolling boil, then whisk in the coarse grits. Next, pour in the half-and-half and lower the heat to let everything simmer gently. Stir occasionally over about 15-20 minutes until the grits thicken up into that perfectly creamy consistency you crave. Keeping them warm now is key because they’ll be the comforting base for everything else.
Step 2: Marinate the Shrimp
While the grits are cooking, season your peeled and deveined shrimp with salt, cayenne pepper, and freshly squeezed lemon juice. This simple marinade wakes up the shrimp with a little heat and zing, setting the stage for the deep flavor profile that defines the Old Charleston-Style Shrimp and Grits Recipe. Let them sit and soak up those flavors while you move on to the next steps.
Step 3: Brown the Sausage and Bacon
In a hot skillet, brown the sliced andouille sausage over medium-high heat until they’re beautifully caramelized. Remove and set aside, then cook your bacon in the same pan until crisp. Don’t toss that bacon fat – it’s pure flavor gold. Once the bacon is crisped and chopped, set it aside as well to add that smokey crunch later on.
Step 4: Sauté the Vegetables
Using the reserved bacon drippings in your skillet, sauté the chopped green, red, and yellow bell peppers along with onion and minced garlic until everything softens and melds together. This colorful veggie mix brings sweet, savory, and aromatic layers that are vital to the dish’s vibrant personality.
Step 5: Combine Sausage and Shrimp
Add the browned sausage slices and marinated shrimp right into your skillet with the sautéed vegetables. At this point, turn off the heat to prepare for the next delicious stage of the recipe.
Step 6: Make the Roux
In a separate saucepan, melt the butter and gradually whisk in the flour. Keep stirring continuously until it turns a warm golden brown. This roux is the secret thickening agent that gives your sauce that silky, luscious finish.
Step 7: Make the Sauce
Pour the roux over the shrimp, sausage, and veggie mixture, then add your chicken broth, chopped bacon, and Worcestershire sauce. Turn the heat back on medium and cook everything together until the sauce thickens up nicely and the shrimp are cooked through but still tender.
Step 8: Finish and Serve
Last but definitely not least, stir sharp Cheddar cheese into the hot grits until they melt into an irresistible creaminess. Spoon the cheesy grits onto your plates and generously top with the rich shrimp and sausage mixture. This is truly the moment where the magic of the Old Charleston-Style Shrimp and Grits Recipe shines brightest.
How to Serve Old Charleston-Style Shrimp and Grits Recipe
Garnishes
A sprinkle of fresh chopped parsley or green onions adds just the right touch of color and a fresh burst that contrasts beautifully with the rich, smoky flavors of this dish. A twist of lemon on the side also brightens each bite wonderfully.
Side Dishes
To keep the meal classic and straightforward, try serving this dish alongside a crisp green salad dressed with a lightly tangy vinaigrette. For a heartier approach, some buttermilk biscuits or crusty bread will help soak up every last bit of the scrumptious sauce.
Creative Ways to Present
If you want to turn this Old Charleston-Style Shrimp and Grits Recipe into a showstopper, serve it in individual cast-iron skillets or rustic stoneware bowls. Garnish with edible flowers or microgreens for a beautiful contrast. You can even offer toppings like hot sauce, extra cheddar, or fried green tomatoes on the side to let everyone customize their plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your shrimp and grits to airtight containers and store them in the refrigerator. They will stay delicious for up to 3 days. Keep the grits and shrimp mixture separate if possible to preserve the best texture.
Freezing
This dish is best enjoyed fresh, but you can freeze the shrimp and sausage mixture (without the grits) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing the grits as their texture may change.
Reheating
Reheat leftover shrimp and sausage mixture gently on the stove over low heat, adding a splash of chicken broth if it feels too thick. Warm up the grits separately in a saucepan with a bit of milk or half-and-half, stirring often to restore creaminess without burning.
FAQs
Can I use different types of sausage in this recipe?
Absolutely! While andouille sausage gives that classic smoky kick, you can substitute with chorizo, kielbasa, or even smoked sausage. Just adjust the seasoning as needed to maintain balance.
What if I don’t have coarsely ground grits?
If you can’t find coarse grits, regular medium-ground grits will work fine, though the texture may be slightly smoother. Avoid instant grits as they won’t provide the authentic creamy bite this dish deserves.
Is it possible to make this dish spicier?
Definitely! Increase the cayenne pepper when seasoning the shrimp or add a splash of hot sauce at the end. You could also toss in some chopped jalapeños with the bell peppers for an extra kick.
Can I substitute half-and-half for another dairy option?
Yes, whole milk or a combination of milk and cream can work, but half-and-half strikes the perfect balance between creaminess and lightness. Using only milk may result in a less rich texture.
How do I keep the shrimp from becoming rubbery?
The key is to cook shrimp only until they turn opaque and just firm to the touch. Since they finish cooking in the sauce during the last step, avoid overcooking earlier; marinating before cooking also helps keep them tender.
Final Thoughts
There’s so much love tucked into every bite of this Old Charleston-Style Shrimp and Grits Recipe. Whether it’s your first time making it or you’re a seasoned Southern food aficionado, this dish promises warmth, comfort, and bold flavor that will have you reaching for seconds. I can’t wait for you to give it a try and taste a little piece of Charleston right at home.
Print
Old Charleston-Style Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Lowcountry
Description
This Old Charleston-Style Shrimp and Grits recipe is a classic Southern comfort dish featuring creamy, cheesy grits topped with a flavorful shrimp, andouille sausage, and bacon mixture. With the perfect blend of spices, fresh bell peppers, and a rich roux-based sauce, it’s a hearty and satisfying meal that celebrates traditional Lowcountry cuisine.
Ingredients
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 Sausage Mixture
- 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
- 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
Roux and 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 the coarsely ground grits, then add 2 cups of half-and-half. Reduce heat to low and simmer, stirring occasionally for 15-20 minutes until thickened. Keep warm until serving.
- Marinate Shrimp: Season the peeled and deveined shrimp with salt, cayenne pepper, and juice of one medium lemon. Set the shrimp aside to marinate while preparing other ingredients.
- Brown Sausage and Bacon: In a skillet over medium-high heat, brown the andouille sausage slices until cooked through. Remove the sausage and set aside. Using the same skillet, cook bacon slices until crisp. Remove the bacon, chop it finely and set aside with the sausage.
- Sauté Vegetables: In the bacon drippings left in the skillet, add chopped green, red, and yellow bell peppers, chopped onion, and minced garlic. Cook until the 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 to prepare for the sauce.
- Make Roux: In a separate saucepan, melt ¼ cup butter over medium heat. Whisk in ¼ cup all-purpose flour and cook constantly until the mixture turns golden brown and develops a nutty aroma, about 3-5 minutes.
- Make Sauce: Pour the prepared roux into the skillet containing the shrimp, sausage, and vegetables. Add 1 cup chicken broth, chopped crisp bacon, and 1 tablespoon Worcestershire sauce. Cook over medium heat, stirring occasionally, until the sauce thickens and the shrimp are fully cooked through, about 5-7 minutes.
- Finish and Serve: Stir the shredded sharp Cheddar cheese into the warm grits until melted and creamy. Spoon the cheesy grits onto serving plates and top with the shrimp, sausage, and vegetable mixture. Serve immediately for a warm, hearty meal.
Notes
- Use coarse-ground grits for the best texture.
- Adjust cayenne pepper amounts for preferred spice level.
- Andouille sausage adds smoky flavor; substitute with smoked sausage if unavailable.
- Be careful not to overcook the shrimp; they cook quickly once added to the sauce.
- Leftover shrimp and grits taste great reheated gently on the stovetop.
