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
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 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.
