This Charleston Style Shrimp and Grits recipe features pink and tender shrimp, creamy and cheesy 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 classic southern dish, 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 amazing 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.
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 grits 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 an orange, yellow or red bell pepper 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 lowcountry shrimp and grits
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 on medium-high heat 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 this flavorful shrimp dish!
What to serve with shrimp and grits?
- Easy and Delicious Lemon Bars with Graham Cracker Crust
- Cherry Tart Puff Pastry
- Tomato, Fresh Mozzarella and Arugula Salad with Balsamic Vinaigrette
- Apple Quinoa Spinach Salad
The Best Shrimp and Grits Recipe (Charleston Style)
- 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
- 8 ounces andouille sausage, smoked 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
- Prepare the grits in a large heavy saucepan over medium heat. Mix the grits, water, salt, cream and milk and simmer until thickened for about 15 to 20 minutes.
- Sprinkle shrimp with a pinch cayenne pepper and set aside.
- Add the olive oil to a large skillet over medium high heat and 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 5 minutes.
- In a medium saucepan melt 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 with a wooden spoon until the sauce thickens and the shrimp is opaque throughout, about 7 minutes.
- Add the cheddar cheese to the grits and whisk grits until melted and creamy, about an additional minute. Serve the shrimp mixture over the cheese grits.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!