Old Charleston Style Shrimp and Grits Recipe - Allrecipes.com
Old Charleston Style Shrimp and Grits Recipe
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Old Charleston Style Shrimp and Grits
Tender shrimp with sausage and peppers served over cheesy grits. See more
  • READY IN hrs

Old Charleston Style Shrimp and Grits

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"Great recipe for shrimp and grits."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
  5. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  7. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2012

This was freaking AHHHMAZING!!!! Possibly my BEST dinner ever. YUM

 
Most Helpful Critical Review
Apr 07, 2013

This was my first time having shrimp and grits of any kind. Although it wasn't bad, it wasn't the best recipe I've ever made.

 
Nov 24, 2012

Absolutely the BEST Shrimp and Grits I have ever made! My son does not like Shrimp and Grits but after trying this, his response was "This is how Shrimp and Grits should be made". All smiles in this household!!!

 
May 18, 2012

Can you say YUMMMMEEEEEEEE? This was fantastic. only thing I did different was omit the bacon since I forgot to buy it and I used queso cheese instead. Other than that the directions were right on the button and the flavors, well, YUMMMMEEEEEEEE!!!

 
Sep 23, 2013

Shrimp and Grits - a dish that has been nagging me for years to try it. Last week, while in Memphis, I finally tried it and fell in lust. But the dish was VERY spicy and on the greasy side and I knew I could do better. I researched Shrimp and Grits on my flight home and learned a lot, not the least of which was that it was originally a breakfast dish. I also learned there are as many ways to make it as Mama makes her meatballs, and everyone thinks theirs is the true and only way to make it. I say bah! Make what appeals to you - wine, no wine, tomatoes or not, okra, no okra, cream or no. The variations seemed endless. Make what appeals to you - and this recipe appealed to me. It ran circles around the dish I had at a popular restaurant in Memphis (clearly they do much better with barbecue!) and both Hubs and I thought this was "lick-your-plate-clean good." Because it is my preference I used polenta rather than grits, but the difference, really, is marginal. I used chicken broth in the polenta/grits rather than the water simply so as not to waste what I had left. It just contributed a richer flavor anyway! The recipe itself is perfect in my mind. I can't say enough how blown away Hubs and I both were over this. It is traditionally a humble dish, but it is also quite elegant - something I will be sure to keep in mind when I want to impress. Once again, this version of Shrimp and Grits is a real "beaut" and I would suggest following it to the letter. A+

 
Jun 30, 2013

I saw another recipe for shrimp and grits on this site and it made me explore the other shrimp and grit recipes. This one is fabulous! I made a few minor adjustments for my taste and they worked out just fine. I used chicken Andouille sausage from Trader Joes,green, red and orange peppers, added fresh asparagus and canned diced tomatoes ( would have preferred fresh but didn't have any). I added a bit more cayenne because my family likes a little more heat and kept everything else the same. As far as the grits go I added garlic powder, but I also put a couple of shakes of ground red pepper to the mix. It definitely kicked it up a notch and married well with the shrimp mixture. The shrimp combo on top of the cheese grits was a taste explosion in my mouth! When my daughter and cousin came in the next day they immediately wanted to know what the wonderful smell was and both sat down and had a bowl. The flavors were even more electrifying the next day. The beauty in this is you can tweak this recipe to your liking. I chose to add more veggies. Keep in mind if you add more veggies they create more liquid. If you like a thicker gravy adjust your flour mixture.

 
Jun 30, 2012

wish i could give it more than 5 stars. I omitted bacon and salt. I used 2 cups of chicken broth and 1 cup of water instead of 3 cups of water. i saved shrimp from sausage mixture and added it to flour butter roux. I cooked the shrimp just until barely done. This is the best meal on the planetl.

 
Sep 18, 2013

Being born and raised in Charleston, South Carolina, means I have a very high standard for shrimp and grits. It was, after all, invented hereabouts. This recipe definitely passed the test. I used locally stone ground grits (which are so good that you will be ruined for the cheap stuff at the grocery store) and fresh local shrimp from right down the road (the best shrimp I can get, in other words). I was doubtful about the andouille sausage; I thought it would be gilding the lily at first, but I shrugged my shoulders and added it in anyway. With the first bite, my doubts were layed to rest. The sausage added a wonderful smoky, meaty note to the dish that's not usually found in classic shrimp and grits. I, of course, added garlic powder and butter to the grits, because it's better that way, and sprinkled a little paprika over the whole thing, and it was perfection. Definitely a new staple recipe.

 

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Nutrition

  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 270 mg
  • 90%
  • Fat
  • 43.8 g
  • 67%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 1803 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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