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
Scale
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.
