Name: Charleston Style Shrimp & Grits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

This Charleston Style Shrimp and Grits 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 Charleston style?

For this recipe, it’s because of the creamy and cheesy course grits and the addition of spicy andouille sausage to the recipe. Also, this creamy dish also features a colorful blend of sweet bell peppers.

It will warm your belly.

Serve this recipe up on a cold winter’s day. It’s perfect comfort 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:

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

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.

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.

Pepper. Pick up a yellow, orange or red sweet 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 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 Charleston style 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 veggies.

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

Serve: Spoon the shrimp mixture over the cheese grits and enjoy!

What to serve with shrimp and grits?

Chocolate Bourbon Pecan Pie

Panko & Parmesan Fried Green Tomatoes

Pear & Blackberry Salad

Peach, Tomato & Basil Salad

Overhead view of two bowls of shrimp and grits

Print Recipe