There’s something incredibly heartwarming about the vibrant South, and for me, that feeling often comes alive at the dinner table with a plate of Old Charleston-Style Shrimp and Grits. Picture this: sumptuous shrimp, perfectly cooked in a creamy, savory sauce, all resting atop a bed of buttery, rich grits. Each bite is a reminder of gatherings with friends and family, laughter echoing, and stories being shared over bowls piled high with comfort.
One evening, as I reminisced about a delightful trip to Charleston, I decided to recreate that same magic in my kitchen. I discovered that this dish isn’t just about flavor; it’s a celebration of culture, simplicity, and the satisfaction of cooking at home. The blend of smoky andouille sausage, fresh shrimp, and colorful bell peppers creates a symphony of taste that’s truly unforgettable.
Whether you’re looking to impress guests or yearning for a cozy weeknight meal, this irresistible dish delivers the perfect combination of ease and flavor. Let’s dive into making this beloved Southern classic!
Why is Old Charleston-Style Shrimp and Grits a Must-Try?
Comforting and nostalgic, this dish brings the heart of Southern cuisine to your table.
Rich, Creamy Sauce made with half-and-half and cheese enhances the shrimp’s natural sweetness.
Easy to Prepare, this recipe uses simple ingredients yet delivers a restaurant-quality experience.
Versatile enough for a casual weeknight meal or an elegant dinner party, pleasing everyone!
Flavor Explosion as the combination of andouille sausage, fresh bell peppers, and spices creates a mouthwatering medley.
Crowd-Pleaser guaranteed to impress family and friends, making mealtime a celebrated occasion!
Old Charleston-Style Shrimp and Grits Ingredients
Creating your very own Old Charleston-Style Shrimp and Grits is easier than you might think! Here’s everything you need:
For the Grits
• 3 cups water – the base for cooking your grits to creamy perfection.
• 2 teaspoons salt – enhances flavor and brings out the richness of the dish.
• 1 cup coarsely ground grits – choose quality grits for an authentic Southern texture.
For the Sauce
• 2 cups half-and-half – adds creaminess and richness to the sauce.
• ¼ cup butter – creates a luscious, buttery flavor that complements the shrimp.
• ¼ cup all-purpose flour – helps thicken the sauce into a delightful consistency.
• 1 cup chicken broth – infuses the sauce with savory depth.
• 1 tablespoon Worcestershire sauce – adds a umami kick that enhances overall flavors.
For the Shrimp
• 2 pounds uncooked shrimp, peeled and deveined – the star ingredient that brings the dish to life.
• Salt to taste – personalizes the seasoning for your palate.
• 1 pinch cayenne pepper, or to taste – for a subtle kick that can be adjusted to your liking.
• 1 medium lemon, juiced – brightens the overall flavor profile remarkably.
For the Sausage and Veggies
• 1 pound andouille sausage, cut into 1/4-inch slices – infuses the dish with a smoky, savory essence.
• 5 slices bacon – adds a crunchy texture and deep flavor when crumbled on top.
• 1 medium green bell pepper, chopped – introduces color and freshness to the dish.
• 1 medium red bell pepper, chopped – complements the green pepper with a slight sweetness.
• 1 medium yellow bell pepper, chopped – adds a beautiful pop of color.
• 1 cup chopped onion – enriches the dish with its aromatic sweetness.
• 1 teaspoon minced garlic – enhances the sauce with a burst of flavor.
For the Topping
• 1 cup shredded sharp Cheddar cheese – melty goodness that brings everything together beautifully.
With these ingredients in hand, you’re well on your way to serving up a bowl of Old Charleston-Style Shrimp and Grits that will have everyone clamoring for seconds!
How to Make Old Charleston-Style Shrimp and Grits
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Boil Water: In a large pot, bring 3 cups of water and 2 teaspoons of salt to a rolling boil. This will be the foundation for your creamy grits!
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Cook Grits: Stir in 1 cup of coarsely ground grits. Reduce the heat and let it simmer, stirring occasionally, for about 10-15 minutes until it’s thick and creamy.
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Fry Bacon: In a separate pan, cook 5 slices of bacon over medium heat until crispy. Once done, remove the bacon and let it drain on paper towels, leaving the flavorful drippings in the pan!
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Brown Sausage: Add 1 pound of sliced andouille sausage to the reserved drippings in the pan. Cook until browned and slightly crispy, about 5-7 minutes.
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Add Veggies: Toss in the chopped 1 medium green bell pepper, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 cup chopped onion, and 1 teaspoon minced garlic. Sauté until the veggies are tender and fragrant, about 5 minutes.
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Make Roux: Stir in ¼ cup of butter and ¼ cup of all-purpose flour to create a roux. Cook for 2-3 minutes until it turns slightly golden, which intensifies the flavors.
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Whisk in Liquids: Gradually add in 2 cups of half-and-half and 1 cup of chicken broth while whisking continuously. Bring the mixture up to a gentle simmer, allowing it to thicken a bit.
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Cook Shrimp: Toss in the 2 pounds of peeled and deveined shrimp. Cook until the shrimp turn pink and curl, about 5 minutes – this is when it becomes irresistible!
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Season Dish: Stir in the juice of 1 medium lemon and a pinch of cayenne pepper. Taste and adjust the salt as needed for your perfect flavor profile.
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Serve: Spoon the luscious shrimp and sauce generously over the creamy grits. Finish with crumbled bacon and sprinkle 1 cup of shredded sharp Cheddar cheese on top!
Optional: Garnish with fresh parsley for a lovely touch of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Old Charleston-Style Shrimp and Grits?
Creating a well-rounded meal is all about balancing flavors and textures that will complement your delicious shrimp and grits.
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Garlic Butter Green Beans: Tender green beans sautéed in garlic butter provide a vibrant, fresh contrast to the richness of the dish. Their crispness is a delightful addition!
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Cornbread Muffins: Lightly sweet and fluffy cornbread muffins are perfect for sopping up the creamy sauce. They bring a comforting, homemade touch to your meal!
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Coleslaw: This crunchy, tangy salad adds a refreshing bite that balances the savory flavors of the shrimp and grits. A great way to introduce some crunch!
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Fried Green Tomatoes: Crispy, tart fried green tomatoes serve as a delightful side that echoes the Southern roots of the main dish. Their crunch enhances every bite of shrimp.
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Hushpuppies: These flavorful, deep-fried cornmeal balls offer a fun, crunchy side with a hint of sweetness. Their texture and flavor pair fabulously with shrimp and grits!
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Lemonade: A refreshing glass of homemade lemonade can brighten up the meal with its citrusy zing. It’s a perfect palate cleanser alongside your rich and creamy dish.
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Peach Cobbler: To finish, a slice of warm peach cobbler topped with vanilla ice cream brings sweetness and nostalgia, rounding out your Southern feast beautifully!
Make Ahead Options
These Old Charleston-Style Shrimp and Grits are perfect for meal prep enthusiasts! You can prepare the grits and sauce up to 24 hours in advance. Simply cook your grits according to the recipe, then refrigerate them in an airtight container. For the sauce, follow the instructions through step 8, allow it to cool, and store it in the fridge. When you’re ready to serve, reheat the grits gently on the stove with a splash of water or milk, and reheat the sauce over low heat, adding the shrimp right before serving. This way, you’ll enjoy the rich, comforting flavors of your Southern classic with minimal effort during busy weeknights!
Expert Tips for Old Charleston-Style Shrimp and Grits
• Choose Quality Grits: Use stone-ground grits for the best texture and flavor. Instant grits can turn gummy, so avoid them!
• Perfectly Cooked Shrimp: Cook shrimp just until pink and firm, around 5 minutes. Overcooking will make them tough and chewy.
• Flavor Balance: Adjust lemon juice and cayenne to your taste. A little brightness from lemon enhances the shrimp’s sweetness!
• Make a Roux Carefully: Stir the roux until golden but not burnt; this adds depth to the sauce. A quick stir will help achieve that perfect consistency.
• Know Your Cheese: Use sharp Cheddar for a bold flavor, but feel free to experiment with other cheeses for unique twists in your Old Charleston-Style Shrimp and Grits!
• Sauté Wisely: Cook vegetables until just tender; this keeps them vibrant and adds freshness without losing their texture.
Old Charleston-Style Shrimp and Grits Variations
Feel free to put your own spin on this soulful dish, inviting your taste buds to dance with joy!
- Spicy Kick: Add a few dashes of hot sauce or more cayenne for a fiery twist that elevates the dish’s southern charm.
- Cajun Style: Incorporate Cajun seasoning along with the sausage to infuse extra layers of flavor, giving it a vibrant and zesty edge.
- Vegetarian Option: Substitute shrimp for mushrooms or zucchini, sautéing them until tender for a hearty, meat-free delight.
- Creamy Spin: Use cream cheese instead of half-and-half for a super creamy finish that’s rich and satisfying.
- Herb Boost: Fresh herbs like thyme or cilantro added at the end give a bright freshness that complements the smoky flavors beautifully.
Feel free to blend the grits with a bit of garlic or onion powder for an extra kick. There are so many delightful paths to explore in the kitchen!
How to Store and Freeze Old Charleston-Style Shrimp and Grits
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water or broth to restore creaminess.
Freezer: Place the shrimp and grits in separate airtight containers or bags. The grits can be frozen for up to 3 months, while shrimp should be consumed within 1-2 months.
Thawing: When ready to use, thaw in the fridge overnight. Reheat the grits and shrimp separately until warmed through.
Reheating: For best results, gently heat in a saucepan over low heat, adding a bit of half-and-half or water to help restore the creamy texture of your Old Charleston-Style Shrimp and Grits.
Old Charleston-Style Shrimp and Grits Recipe FAQs
How do I select the best shrimp for this recipe?
Absolutely! Look for shrimp that are firm and translucent, avoiding any with a strong fishy odor. Fresh shrimp should feel slightly springy when pressed. You can also choose shrimp that are labeled as “wild-caught” for the best flavor.
How should I store leftover shrimp and grits?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to separate the shrimp from the grits if possible, to maintain their textures. When reheating, add a splash of water or broth to the grits to keep them creamy.
Can I freeze Old Charleston-Style Shrimp and Grits?
Very! To freeze, place the shrimp and grits in separate airtight containers or heavy-duty freezer bags. The grits can be frozen for up to 3 months, while the shrimp are best consumed within 1-2 months. When ready to enjoy, thaw in the fridge overnight before reheating.
What should I do if my grits turn out gummy?
If your grits are too gummy, they may have been overcooked or used with too much water. Try adding a bit more liquid – like broth or half-and-half – while gently stirring on low heat. This can help revive the grits’ original creamy consistency.
Are there any dietary considerations for this recipe?
Yes! If you have seafood allergies, be careful with the shrimp and consider substituting with grilled chicken or vegetables. Also, for a gluten-free option, replace all-purpose flour with a gluten-free flour blend. Always check ingredient labels if you’re catering to specific dietary needs.
What are some good toppings for my Old Charleston-Style Shrimp and Grits?
The more the merrier! In addition to crumbled bacon and shredded cheddar, consider topping with fresh herbs like parsley or chives, a drizzle of hot sauce for a little kick, or even diced avocado for creaminess. Enjoy customizing your dish to fit your family’s tastes!
Savory Old Charleston-Style Shrimp and Grits Your Family Will Love
Ingredients
Equipment
Method
- In a large pot, bring 3 cups of water and 2 teaspoons of salt to a rolling boil.
- Stir in 1 cup of coarsely ground grits. Reduce heat and let it simmer, stirring occasionally, for about 10-15 minutes.
- In a separate pan, cook 5 slices of bacon over medium heat until crispy, then drain on paper towels.
- Add 1 pound of sliced andouille sausage to the reserved drippings in the pan and cook until browned.
- Toss in chopped 1 medium green bell pepper, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 cup chopped onion, and 1 teaspoon minced garlic. Sauté until the veggies are tender.
- Stir in ¼ cup of butter and ¼ cup of all-purpose flour to create a roux, cooking for 2-3 minutes until slightly golden.
- Gradually add 2 cups of half-and-half and 1 cup of chicken broth while whisking continuously until thickened.
- Add 2 pounds of peeled and deveined shrimp and cook until they turn pink.
- Stir in the juice of 1 medium lemon and a pinch of cayenne pepper, adjusting salt to taste.
- Spoon the shrimp and sauce over the creamy grits, finishing with crumbled bacon and 1 cup of shredded sharp Cheddar cheese.