Few dishes capture the heart of Southern cuisine quite like shrimp and grits. This Old Charleston-Style Shrimp and Grits recipe is packed with bold flavors, creamy textures, and a rich history that makes it a staple in Lowcountry cooking. Whether you’re a longtime lover of Southern comfort food or new to the dish, this recipe is a must-try for anyone looking for a hearty, satisfying meal.
- Authentic Flavor – This dish stays true to its Charleston roots with its signature blend of spices and textures.
- Easy to Make – While it might look fancy, it comes together easily with simple steps.
- Perfect for Any Occasion – Great for breakfast, brunch, or dinner!
- Highly Customizable – Adapt it to your taste with different proteins or spice levels.
For the Grits:
- 3 cups water
- 2 teaspoons salt
- 1 cup coarsely ground grits
- 2 cups half-and-half
- 1 cup shredded sharp Cheddar cheese
For the Shrimp and Sauce:
- 2 pounds uncooked shrimp, peeled and deveined
- Salt and cayenne pepper 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
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Saucepan
- Skillet
- Wooden spoon or spatula
- Whisk
- Cutting board and knife
- Measuring cups and spoons
1. Cook the Grits
Bring the water and salt to a boil in a medium saucepan. Whisk in the grits, then add the half-and-half. Reduce heat and let it simmer, stirring occasionally, for about 15-20 minutes or until thickened. Keep warm and stir in the shredded Cheddar cheese right before serving.
2. Marinate the Shrimp
While the grits cook, season the shrimp with salt, cayenne pepper, and freshly squeezed lemon juice. Set aside to let the flavors meld.
3. Brown the Sausage and Bacon
In a large skillet, cook the andouille sausage slices over medium-high heat until browned. Remove from the skillet and set aside. In the same skillet, cook the bacon until crisp, then remove, chop, and set aside. Keep the bacon drippings in the skillet for extra flavor.
4. Sauté the Vegetables
Add the chopped bell peppers, onion, and garlic to the skillet with the bacon drippings. Sauté until the vegetables are softened and fragrant, about 5 minutes.
5. Combine Shrimp and Sausage
Return the sausage to the skillet and add the shrimp. Turn off the heat and let the residual warmth begin cooking the shrimp slightly while you prepare the roux.
6. Make the Roux
In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns golden brown. This process takes about 5 minutes and adds a rich depth of flavor.
7. Make the Sauce
Pour the roux over the shrimp and sausage mixture in the skillet. Add the chicken broth, chopped bacon, and Worcestershire sauce. Cook over medium heat until the sauce thickens and the shrimp are fully cooked (about 5 minutes).
8. Serve
Stir the shredded Cheddar into the warm grits until creamy. Spoon the grits onto plates and top with the shrimp mixture. Serve immediately and enjoy!
- Make It Spicier – Add extra cayenne or a few dashes of hot sauce.
- Swap the Protein – Try smoked turkey sausage instead of andouille for a milder flavor.
- Use Stone-Ground Grits – If you can, opt for stone-ground grits for a more authentic taste.
- Add More Vegetables – Mushrooms or tomatoes can add a different texture and depth of flavor.
- Creamier Grits – Stir in a splash of heavy cream for ultra-luxurious grits.
Store leftovers in airtight containers in the refrigerator:
- Shrimp and Sauce: Up to 2 days
- Grits: Up to 4 days
To reheat, warm the grits over low heat with a splash of milk or water to restore their creamy consistency. Reheat the shrimp mixture in a skillet over low heat until warmed through.
- Cornbread – A classic Southern side that complements the creamy grits.
- Collard Greens – Adds a bit of bitterness that balances the richness.
- Crisp White Wine – A Sauvignon Blanc or Chardonnay pairs beautifully.
- Sweet Tea – A Southern staple that enhances the meal.
Can I Use Instant Grits?
While you can use instant grits for convenience, traditional coarsely ground grits provide the best texture and flavor.
Can I Make This Ahead of Time?
Yes! You can prepare the grits and shrimp mixture separately and store them in the fridge. Reheat before serving for an easy make-ahead meal.
Is This Recipe Gluten-Free?
To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend for the roux.
If you’re craving comfort food with a kick, this Old Charleston-Style Shrimp and Grits recipe is the perfect dish. It’s packed with flavor, easy to make, and guaranteed to impress family and friends.
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