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
Scale
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.
