Name: The Best Shrimp and Grits Recipe (Charleston Style)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup coarse or stone-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 fresh 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 Worcestershire sauce; 2 tablespoons flour; 2 tablespoons butter; 1/2 cup chicken broth or stock; 1/2 cup shredded sharp cheddar cheese

This Charleston Style Shrimp and Grits 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!

For this delicious recipe, stone ground grits are necessary.

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 Charleston style shrimp and grits?

For this recipe, it’s because of the creamy and cheesy old-fashioned 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 low country soul food.

Be sure to check out my Southern-Inspired Shrimp & Grits recipe for a 30-minute mid-week meal that uses quick cooking grits and leftover Honeybaked ham.

Get these ingredients from the grocery store

Fridge and pantry staples: Olive oil, salt and pepper, Worcestershire sauce, cayenne pepper, flour and butter.

Uncooked Shrimp. You need one pound of medium size shrimp, peeled and deveined. So, pick it up already prepared or get dirty at home with the clean up.

Grits. Pick up a carton of coarse ground grits, not the instant variety.

Andouille sausage. Aidell’s is a favorite brand of mine. It’s spicy and oh, so flavorful. You’ll need one half pound andouille sausage.

Milk. If you don’t already have a carton in the fridge pick up a small container of 1 percent milk.

Onion. Sweet vidalia onion is my favorite variety without being too pungent. Yellow onion also works.

Pepper. Pick up red, orange or yellow bell peppers for this recipe.

Garlic. Fresh is best but the jarred variety will work in a pinch.

Chicken broth. You’ll need a half a cup of regular or low-sodium chicken stock or broth for this recipe so pick up a can or carton.

Cheddar cheese. Shredded cheddar melts the easiest so grab a bag in the dairy section or use a grater to shred a block.

How to make shrimp and grits- the Charleston, South Carolina way

Prepare the grits: Mix together the necessary ingredients and slow simmer for about 15 to 20 minutes before stirring in the cheddar cheese.

Sauté the veggies: Cook the peppers, onion and garlic for a few minutes before adding the sausage.

Make a roux: Create a sauce using flour, butter and milk. Then, after it thickens add it to the pan of cooked vegetables.

Add the shrimp: Allow the shrimp to cook for about 7 minutes until pink. Next, add the Worcestershire sauce and chicken broth until the mixture starts to thicken.

Serve: Spoon the spicy shrimp mixture over the cheesy creamy grits and enjoy!

What to serve with shrimp and grits?

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Overhead view of two bowls of shrimp and grits

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