This Shrimp and Grits Charleston Style recipe features pink and tender shrimp, creamy and cheesy course grits and spicy andouille sausage.
Serve up a plate of comfort in true southern style with these Charleston Style Shrimp & Grits. No quick grits here!
It’s cold in Ohio, at 10 degrees and steady.
At least Ohio misses out on the blizzard that is rocking the east coast. This snowy weather is the perfect reason to get cooking in the kitchen.
So why is it called shrimp and grits Charleston style?
For this recipe, it’s because of the creamy and cheesy course grits and the addition of spicy andouille sausage and shrimp to the recipe. Also, this creamy dish also features a colorful blend of sweet bell peppers.
It will warm your belly.
Serve this old Charleston recipe up on a cold winter’s day. It’s perfect soul food.
Be sure to check out my Southern-Inspired Shrimp & Grits recipe for a 30-minute mid-week meal that uses instant grits and leftover Honeybaked ham.
To make this recipe you will need these ingredients:
How to make shrimp and grits Charleston style:
What to serve with shrimp and grits?
Charleston Style Shrimp & Grits
Ingredients
- 1/2 cup coarse ground grits
- 1.5 cups water
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup milk
- A sprinkle of cayenne pepper
- 1 pound raw shrimp, peeled and deveined
- 1/2 pound smoked andouille sausage, diced
- 1 tablespoon olive oil
- 2 medium bell peppers, chopped
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 teaspoon Worchestershire sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
Instructions
- Prepare the grits in a pot over medium heat. Mix the grits, water, salt, cream and milk and simmer until thickened for about 15 to 20 minutes.
- Add the olive oil to a large skillet cook the onion, peppers and garlic until the onion is translucent, about 5 to 8 minutes. Stir in the diced andouille sausage and cook for a 5 minutes.
- In a small sauce pan melt the butter over low heat. Add the flour to make a roux stirring for five minutes to incorporate. Add the butter flour mixture to the large skillet. Next, add the shrimp, Worcestershire sauce and slowly add in the chicken broth stirring until the sauce thickens and the shrimp turns pink, about 7 minutes.
- Add the cheddar cheese to the grits and stir until melted and creamy. Serve the shrimp mixture over the cheese grits.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Oh my goodness! I love the andouille sausage addition. As a Midwestern gal I am so glad to have come across this recipe.
Yes…andouille makes a huge difference. Delicious! Thanks Jamie!
this looks insane! I want to eat it right now! I love shrimps and I’ve never tried them with cheddar!
So good. I promise it will become a favorite!
This looks so comforting! Who doesn’t like shrimp and grits! I’ve never made them but this may be my first! Yum!
Yes…give this recipe a try. You’ll love it!
This looks so yummy! I can’t wait to try this for dinner soon. Thanks so much for the recipe.
Thanks Debi…I hope you enjoy it:)
I had grits in Atlanta and they were the best thing I had tasted! They made a vegetarian version of grits for me and I couldn’t believe how amazing it tasted. Your recipe looks delicious and is very creative. The Cayenne pepper is so perfect in this recipe
Grits sometimes get a bad rap but they truly are delicious. A touch of cayenne pepper definitely makes the dish.
We love going to Charleston. Now I can make this and think about all those fun times.
It’s been a long time since I’ve been there. Itching to get back.