There is something truly magical about the Old Charleston-Style Shrimp and Grits Recipe that instantly transports you to the heart of Southern comfort food. This classic dish perfectly balances creamy, cheesy grits with tender, flavorful shrimp and hearty sausage, all woven together by a rich, savory sauce. Whether you’re planning a cozy brunch or a festive dinner, this recipe brings warmth, boldness, and a touch of Southern hospitality to your table. It’s more than just a dish; it’s a celebration of heritage and bold flavors that’s sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, this dish celebrates the vibrant flavors and textures that make Southern cooking so beloved. Each component plays a vital role, from the creamy grits that provide comforting richness to the spicy andouille sausage adding depth and heat.
- Water (3 cups): The foundational liquid for cooking the grits perfectly creamy without being watery.
- Salt (2 teaspoons): Enhances every ingredient, making the flavors pop modestly.
- Coarsely ground grits (1 cup): The star starch offering a creamy, hearty base with a bit of texture.
- Half-and-half (2 cups): Brings smoothness to the grits without overwhelming richness.
- Uncooked shrimp, peeled and deveined (2 pounds): The key protein, tender and perfectly briny.
- Cayenne pepper and salt (to taste): Add just the right spicy kick that awakens the palate.
- Juice of one medium lemon: Brightens and balances the richness of the dish.
- Andouille sausage (1 pound): Smoky and spicy, it adds a robust Southern essence.
- Bacon (5 slices): Adds crisp texture and deep, smoky flavor.
- Green, red, and yellow bell peppers (1 medium each, chopped): Bring colorful sweetness and a little crunch.
- Chopped onion (1 cup): Provides aromatic depth and slight sweetness when sautéed.
- Minced garlic (1 teaspoon): Adds a fragrant, savory background note.
- Butter (¼ cup): Essential for the velvety roux that thickens and enriches the sauce.
- All-purpose flour (¼ cup): Works with butter to create the perfect golden roux.
- Chicken broth (1 cup): The savory liquid that melds everything into a luscious sauce.
- Worcestershire sauce (1 tablespoon): Adds umami and complexity, tying all flavors together.
- Shredded sharp Cheddar cheese (1 cup): Melted into the grits for that irresistible creamy, cheesy comfort.
How to Make Old Charleston-Style Shrimp and Grits Recipe
Step 1: Cook the Grits
Start by bringing water and salt to a rolling boil in a saucepan. Whisk in the coarsely ground grits and then slowly pour in the half-and-half. Lower the heat and let everything simmer gently for 15 to 20 minutes, stirring occasionally to avoid lumps and to coax out that creamy goodness. The perfect grits should be thick and luscious, setting the stage for the layers of flavor ahead.
Step 2: Marinate the Shrimp
While the grits are simmering, give the shrimp a quick but flavorful bath with salt, cayenne pepper, and fresh lemon juice. This simple marinade pumps up the shrimp’s natural sweetness, balances out the heat, and brings a zesty brightness that will complement the sausage and veggies beautifully.
Step 3: Brown the Sausage and Bacon
In a large skillet over medium-high heat, brown the andouille sausage slices until they have that beautiful caramelized crust, unlocking their smoky, spicy essence. Remove them and then use the same skillet to crisp up the bacon slices. Once crispy, chop the bacon and set it aside—this bacon will add a smoky crunch and flavor punch later on.
Step 4: Sauté the Vegetables
Using the bacon drippings left in the skillet for unparalleled flavor, sauté the mixed bell peppers, chopped onion, and minced garlic until they soften and release their natural sweetness. This colorful mix adds freshness, texture, and a vibrant Southern flair to the dish.
Step 5: Combine the Protein
Toss the browned sausage and the marinated shrimp into the skillet with the vegetables. At this point, turn off the heat and get ready to build the sauce that will tie everything together brilliantly.
Step 6: Make the Roux
In a separate saucepan, melt the butter and whisk in the flour. Cook this mixture constantly until it turns a gorgeous golden brown—this roux is the secret to that rich, silky sauce that coats the shrimp and sausage perfectly.
Step 7: Create the Sauce
Slowly pour the roux over the skillet mixture, then add the chicken broth, chopped bacon, and Worcestershire sauce. Turn the heat to medium and cook, stirring frequently, until the sauce thickens and the shrimp are cooked through. The result is a deeply flavorful, velvety sauce packed with umami and Southern charm.
Step 8: Finish and Serve
Finally, stir the shredded sharp Cheddar cheese into your warm grits until they’re creamy and ooey-gooey. Spoon the cheesy grits onto plates, top generously with the shrimp and sausage mixture, and serve immediately. This is the moment your Old Charleston-Style Shrimp and Grits Recipe truly shines, bringing all those comforting flavors to your table.
How to Serve Old Charleston-Style Shrimp and Grits Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a fresh pop of color and a subtle brightness that contrasts wonderfully with the richness of the dish. A lemon wedge on the side is also perfect for guests who love a little extra citrus zing.
Side Dishes
This dish stands out beautifully on its own, but if you want to round things out, serve it alongside a crisp garden salad or some buttery sautéed greens like collards or kale. Cornbread or crusty bread also pairs well to soak up any extra sauce.
Creative Ways to Present
For a fun twist, serve your shrimp and grits in shallow bowls layered with the toppings arranged artistically. You can also garnish with crispy fried shallots or a drizzle of hot sauce for those who crave an extra kick. These touches give a restaurant-quality feel to your homemade classic.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Since the dish contains dairy and seafood, it’s best enjoyed within this timeframe for freshness and food safety.
Freezing
You can freeze the shrimp and sausage mixture separately to maintain the best texture—store it in a freezer-safe container for up to 2 months. The grits themselves don’t freeze as well but can be made fresh quickly when ready to eat.
Reheating
When reheating, use low to medium heat on the stovetop or microwave, adding a splash of milk or broth to loosen the grits if needed. Stir gently to avoid overcooking the shrimp and keep that creamy texture just right.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp thoroughly and pat them dry before marinating to avoid excess moisture in the sauce.
Is there a way to make this recipe spicier?
Definitely! Increase the cayenne pepper or add a few dashes of your favorite hot sauce when making the sauce. Fresh jalapeños can also be diced and sautéed with the vegetables for extra heat.
Can I substitute the andouille sausage?
Yes, smoked sausage or chorizo works well as a substitute and will still provide a smoky, spicy punch to the dish.
What kind of grits work best?
Coarsely ground grits are preferred for authentic texture, but stone-ground grits can also be used for a creamy result. Instant grits aren’t recommended because they lack the depth of flavor and texture.
Can I make this recipe dairy-free?
For a dairy-free version, substitute half-and-half with a coconut or almond milk blend and use dairy-free butter and cheese alternatives. The flavors will still come through beautifully.
Final Thoughts
If you’re craving a dish that wraps you in Southern comfort while impressing with rich textures and bold flavors, the Old Charleston-Style Shrimp and Grits Recipe is your new go-to. It’s perfect for gathering family and friends around the table and sharing a meal that feels like a warm, loving hug from the South. Trust me, once you make it, it’s a classic you’ll return to again and again.
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
Old Charleston-Style Shrimp and Grits is a classic Southern dish combining creamy, cheesy grits with a flavorful mixture of shrimp, andouille sausage, bacon, and peppers. This comforting meal features a rich roux-based sauce and a perfect balance of spices, bringing traditional Lowcountry flavors to your table.
Ingredients
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 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
For the 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 salt to a boil in a saucepan. Whisk in 1 cup coarsely ground grits followed by 2 cups half-and-half. Reduce the heat and allow the mixture to simmer, stirring occasionally, until thickened, about 15-20 minutes. Keep the grits warm.
- Marinate Shrimp: Season the peeled and deveined shrimp with salt, cayenne pepper to taste, and juice of 1 medium lemon. Set aside to marinate.
- Brown Sausage and Bacon: In a skillet over medium-high heat, brown the ¼-inch sliced andouille sausage until nicely caramelized. Remove the sausage from the skillet and set aside. In the same skillet, cook the 5 slices of bacon until crisp. Remove, chop, and set aside.
- Sauté Vegetables: Using the bacon drippings left in the skillet, sauté the 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: Add the browned sausage and marinated shrimp to the skillet with the vegetables. Turn off the heat to let the flavors meld while you prepare the roux.
- Make Roux: In a separate saucepan, melt ¼ cup butter over medium heat. Whisk in ¼ cup all-purpose flour and cook, stirring constantly, until the mixture turns golden brown, forming a classic roux.
- Make Sauce: Pour the roux over the skillet mixture of shrimp, sausage, and vegetables. Add 1 cup chicken broth, the chopped bacon, and 1 tablespoon Worcestershire sauce. Return to medium heat and cook until the sauce thickens and the shrimp are cooked through.
- Finish and Serve: Stir 1 cup shredded sharp Cheddar cheese into the warm grits until melted and creamy. Spoon the cheesy grits onto plates and top with the shrimp and sausage mixture. Serve immediately for a comforting southern meal.
Notes
- Use coarsely ground grits for the best texture and authentic Charleston flavor.
- Adjust cayenne pepper according to your preferred spice level.
- The roux is essential for thickening the sauce and adding depth to the dish.
- For a richer flavor, use half-and-half, but milk or cream can be substituted.
- Shrimp should be peeled and deveined to ensure the best eating experience.
- This dish can be prepared a few hours in advance; reheat gently on the stovetop before serving.
