If you have ever longed for a cozy Southern classic that wraps you in warmth and comfort, then the Old Charleston-Style Shrimp and Grits Recipe is the ultimate answer. This dish brings together tender, succulent shrimp, smoky sausage, and crisp bacon all nestled atop creamy, cheesy grits that are bursting with flavor. Each bite delivers a perfect balance of spice, creaminess, and that unmistakable taste of authentic Charleston cooking, making it an absolute favorite for family dinners or impressing guests with a true taste of Southern hospitality.
Ingredients You’ll Need
This Old Charleston-Style Shrimp and Grits Recipe relies on a handful of simple yet essential ingredients. Each one plays a crucial role, whether it’s building the creamy texture of the grits, infusing the dish with smoky and spicy notes, or adding a fresh crunch and bright acidity to elevate the whole plate.
- 3 cups water: The base to cook the grits to perfect creaminess without being runny.
- 2 teaspoons salt: Enhances every element of the dish, from shrimp to grits.
- 1 cup coarsely ground grits: The star grain providing the luscious, comforting texture.
- 2 cups half-and-half: Creates richness and smoothness in the grits.
- 2 pounds uncooked shrimp, peeled and deveined: Protein that cooks quickly and takes on the flavorful seasonings.
- Salt and cayenne pepper to taste: Balances and adds a subtle kick to the shrimp.
- 1 medium lemon, juiced: Adds acidity to brighten and enhance the shrimp’s natural sweetness.
- 1 pound andouille sausage, sliced: Brings a hearty, smoky spice integral to Charleston’s flavor profile.
- 5 slices bacon: Provides smoky depth and savory bacon drippings for the vegetables.
- 1 medium green bell pepper, chopped: Adds freshness and mild pepper flavor.
- 1 medium red bell pepper, chopped: Offers sweetness and vibrant color to the dish.
- 1 medium yellow bell pepper, chopped: Contributes crisp texture and brightens up the skillet.
- 1 cup chopped onion: Builds a savory foundation with natural sweetness as it cooks.
- 1 teaspoon minced garlic: Infuses all the savory ingredients with aromatic depth.
- ¼ cup butter: The base for the roux, adding richness to the sauce.
- ¼ cup all-purpose flour: Thickens the sauce to perfectly coat the shrimp and sausage.
- 1 cup chicken broth: Adds moisture and umami to the sauce.
- 1 tablespoon Worcestershire sauce: Lifts flavor with its tangy, savory punch.
- 1 cup shredded sharp Cheddar cheese: Stirred into grits for indulgence and creamy tang.
How to Make Old Charleston-Style Shrimp and Grits Recipe
Step 1: Cook the Grits
Start by bringing the water and salt to a rolling boil in a saucepan. Whisk in the coarsely ground grits and then slowly stir in the half-and-half. Lower the heat to a gentle simmer and cook, stirring occasionally, until the grits are thickened and irresistibly creamy, about 15 to 20 minutes. Keep them warm while you prepare the rest—trust me, the creamy base is worth every minute.
Step 2: Marinate the Shrimp
While the grits are simmering, season your peeled and deveined shrimp generously with salt, cayenne pepper for a hint of spice, and freshly squeezed lemon juice. This marinade will brighten the shrimp and give it a complimentary zip that pairs beautifully with the smoky and savory sausage and bacon.
Step 3: Brown the Sausage and Bacon
In a large skillet over medium-high heat, brown the andouille sausage slices until they’re caramelized on the outside and bursting with smoky goodness. Remove them and set aside. Next, cook your bacon in the same skillet until it’s crisp, but not burnt—save those flavorful drippings for the vegetables. Chop the bacon once cooled and set aside alongside the sausage.
Step 4: Sauté the Vegetables
Sauté the chopped green, red, and yellow bell peppers together with the onion and minced garlic in the bacon drippings. The medley softens and releases sweet, aromatic notes that form the heart of this dish. This step adds wonderful color and balance, breaking through the richness with fresh, vibrant flavors.
Step 5: Combine Sausage and Shrimp
Add the browned sausage and marinated shrimp back into the skillet with the vegetables. Turn off the heat to allow the shrimp to soak in residual warmth. This helps the shrimp stay tender and juicy without overcooking too early in the process.
Step 6: Make the Roux
In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour and continue stirring until the mixture turns a lovely golden brown. This roux is essential to thickening the sauce and giving it a velvety texture, so don’t hurry this step.
Step 7: Make the Sauce
Pour the roux over the skillet’s contents, then add the chicken broth, chopped bacon, and Worcestershire sauce. Turn the heat back on medium and cook, stirring frequently until the sauce thickens and the shrimp are cooked through. The combined flavors create a luscious, deeply savory sauce that envelopes every ingredient in pure Southern charm.
Step 8: Finish and Serve
Finally, stir the shredded sharp Cheddar cheese into the warm grits until fully melted and gorgeously creamy. Spoon a generous serving of cheesy grits onto each plate, then top with the rich shrimp, sausage, and pepper sauce. This final step makes the Old Charleston-Style Shrimp and Grits Recipe a show-stopping dish featuring layers of texture and bold flavor.
How to Serve Old Charleston-Style Shrimp and Grits Recipe
Garnishes
Some chopped fresh parsley or scallions scattered on top add a burst of color and freshness that beautifully contrasts the rich, creamy grits. For a little extra heat, sprinkle a pinch of smoked paprika or cayenne pepper right before serving.
Side Dishes
Classic Southern greens like collard or mustard greens cooked with a touch of bacon complement this dish perfectly. For something lighter, a crisp green salad with a tangy vinaigrette helps balance the hearty textures and flavors of the shrimp and grits.
Creative Ways to Present
Serve this Old Charleston-Style Shrimp and Grits Recipe in individual cast iron skillets for a rustic, farm-to-table feel. Or layer the grits and shrimp mixture in clear glasses for a fun, elegant presentation at brunch or special occasions. The vibrant colors and textures will make your guests’ mouths water at first glance.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp and grits in an airtight container and refrigerate. They will stay fresh for up to three days, allowing you to enjoy this tasty dish well beyond the initial meal.
Freezing
You can freeze the shrimp and sausage mixture separately from the grits to maintain best texture. Freeze in airtight containers for up to two months. The grits tend to lose some creaminess when thawed and reheated but remain tasty nonetheless.
Reheating
Reheat leftovers gently in a skillet or microwave, adding a splash of half-and-half or water to bring back that creamy consistency in the grits. Stir frequently to warm everything evenly without overcooking the shrimp.
FAQs
Can I use regular shrimp instead of andouille sausage?
This recipe calls for andouille sausage for its distinctive smoky heat, but you can absolutely adjust based on preference. Simply increase the seasoning on the shrimp or add smoked paprika to mimic the flavor profile if you skip the sausage.
What type of grits should I use for an authentic taste?
Coarsely ground stone-ground grits are ideal because they retain a hearty texture and absorb flavors beautifully, which is key to capturing the true spirit of this Old Charleston-Style Shrimp and Grits Recipe.
Is this dish very spicy?
The spice level can be easily controlled by adjusting the cayenne pepper to your liking. The andouille sausage and cajun seasoning provide warmth, but the dish should taste balanced and not overwhelming.
Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend for the roux and ensure your Worcestershire sauce is gluten-free to keep this dish safe for gluten-sensitive eaters without sacrificing flavor.
How long does it take to prepare this recipe?
The entire process takes about 1 hour and 15 minutes. This includes simmering the grits slowly to get that perfect creamy texture and developing the rich layers of flavor with the sausage, bacon, and shrimp.
Final Thoughts
If you’re craving a dish with plenty of soul and Southern charm, the Old Charleston-Style Shrimp and Grits Recipe is a must-try. It’s more than just a meal—it’s a warm, inviting experience that showcases the best of Charleston’s culinary heritage. Dive in, enjoy the rich flavors, and watch it quickly become a cherished favorite at your table.
Print
Old Charleston-Style Shrimp and Grits Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Old Charleston-Style Shrimp and Grits recipe is a classic Southern comfort dish that combines creamy, cheesy grits with a flavorful shrimp and sausage medley. The shrimp are marinated with lemon and spices, then cooked with smoky andouille sausage, bacon, and sautéed bell peppers, onions, and garlic. A rich roux-based sauce ties everything together, creating a hearty, satisfying meal perfect for family dinners or special occasions.
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 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
Vegetables and Aromatics
- 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
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 1 cup of coarsely ground grits, then slowly add 2 cups of half-and-half. Reduce heat to low and simmer, stirring occasionally, until the grits are thickened and creamy, about 15-20 minutes. Keep warm while you prepare the other ingredients.
- Marinate Shrimp: Season 2 pounds of peeled and deveined shrimp with salt, cayenne pepper to taste, and juice of 1 medium lemon. Set this mixture aside to allow the flavors to meld.
- Brown Sausage and Bacon: In a large skillet over medium-high heat, brown 1 pound of andouille sausage slices until crisp on the edges. Remove the sausage and set aside. In the same skillet, cook 5 slices of bacon until crisp. Remove the bacon, chop it, and set aside with the sausage.
- Sauté Vegetables: Using the bacon drippings left in the skillet, sauté 1 medium each of chopped green, red, and yellow bell peppers, along with 1 cup chopped onion and 1 teaspoon minced garlic, until the vegetables are softened and fragrant.
- Combine and Cook Shrimp and Sausage: Add the browned sausage and marinated shrimp to the skillet with the sautéed vegetables. Turn off the heat and set aside.
- Make Roux: In a separate saucepan, melt ¼ cup butter over medium heat. Whisk in ¼ cup all-purpose flour and continue stirring until the mixture turns a golden brown color, indicating the roux is ready (this usually takes about 2-3 minutes).
- Make Sauce: Pour the prepared roux over the skillet mixture of shrimp, sausage, and vegetables. Add 1 cup chicken broth, chopped bacon, and 1 tablespoon Worcestershire sauce to the skillet. Cook over medium heat, stirring occasionally, until the sauce thickens and the shrimp are cooked through—this should take about 5-7 minutes.
- Finish and Serve: Stir 1 cup shredded sharp Cheddar cheese into the warm grits until melted and creamy. Spoon the cheesy grits onto serving plates and top generously with the shrimp and sausage mixture. Serve immediately for a comforting Southern classic meal.
Notes
- Coarsely ground grits provide the best texture; instant grits can result in a mushier dish.
- For a spicier dish, increase cayenne pepper to your taste preference.
- Make sure to keep the grits warm while preparing the shrimp mixture to serve everything hot.
- Using andouille sausage adds a smoky flavor characteristic of Southern cuisine, but you can substitute with smoked sausage if needed.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
