The warm, creamy texture of grits paired with succulent shrimp is an experience unlike any other—it’s pure comfort on a plate. One evening, as I reminisced about the vibrant flavors of my last trip to Charleston, I knew I had to recreate that magic at home. That’s when I discovered my twist on the classic Old Charleston-Style Shrimp and Grits.
Picture this: a rich blend of spices, the smokiness of bacon, and a squeeze of zesty lemon intermingling with perfectly sautéed shrimp. It’s a dish that invites friends and family to gather around the table, each bite sparking joy and nostalgia. Whether it’s a cozy family dinner or a weekend celebration, this recipe brings warmth and satisfaction, banishing fast food from our plates for good.
Join me as I take you through the steps to craft your own Southern delight—this isn’t just a meal; it’s an experience sure to impress your loved ones and elevate your home-cooked repertoire. Let’s dive in!
Why will you love Old Charleston-Style Shrimp and Grits?
Comfort Food at its finest: The creamy grits are a warm canvas for the vibrant, flavorful shrimp and sausage medley, creating a dish that’s impossible to resist.
Quick Preparation: With simple steps and common ingredients, you’ll whip up this culinary delight in no time.
Crowd-Pleaser: Perfect for gatherings, this dish is sure to impress friends and family, who will be reaching for seconds!
Flavor Explosion: The combination of spices, herbs, and the delightful smokiness of bacon creates a taste adventure that transports you straight to the heart of Charleston.
Versatile Dish: Whether served as a hearty brunch or an elegant dinner, this recipe adapts beautifully for any occasion.
Embrace the joy of homemade meals with Old Charleston-Style Shrimp and Grits that will banish boring takeout from your kitchen!
Old Charleston-Style Shrimp and Grits Ingredients
• Dive into creating this Southern classic with simple yet flavorful ingredients that bring the dish to life.
For the Grits
- Water – 3 cups to cook the grits to creamy perfection.
- Salt – 2 teaspoons enhances flavor in grits.
- Coarsely Ground Grits – 1 cup provides the essential texture.
- Half-and-Half – 2 cups makes the grits decadently creamy.
For the Shrimp and Sausage
- Uncooked Shrimp – 2 pounds, peeled and deveined, for a tender seafood experience.
- Cayenne Pepper – 1 pinch adds the perfect kick, but adjust to your taste!
- Lemon – 1 medium, juiced for zesty brightness.
- Andouille Sausage – 1 pound, cut into 1/4-inch slices, brings smokiness and depth.
- Bacon – 5 slices, cooked until crispy for an irresistible crunch.
For the Vegetables
- Green Bell Pepper – 1 medium, chopped to add sweetness and color.
- Red Bell Pepper – 1 medium, chopped for a pop of flavor.
- Yellow Bell Pepper – 1 medium, chopped for beautiful presentation.
- Chopped Onion – 1 cup gives a savory foundation to the dish.
- Minced Garlic – 1 teaspoon for rich aroma and depth.
For the Sauce
- Butter – ¼ cup, melted for richness.
- All-Purpose Flour – ¼ cup to create a smooth sauce.
- Chicken Broth – 1 cup brings soul-satisfying flavor.
- Worcestershire Sauce – 1 tablespoon adds a layer of umami.
For the Topping
- Sharp Cheddar Cheese – 1 cup, shredded, to melt beautifully over the dish.
Unlock the secrets of making your own Old Charleston-Style Shrimp and Grits and watch as your kitchen transforms into a hub of deliciousness!
How to Make Old Charleston-Style Shrimp and Grits
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Boil: In a large pot, bring the water and salt to a lively boil. Gradually whisk in the grits, stirring continuously until thickened, approximately 5 minutes, achieving a creamy consistency.
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Mix: Stir in the half-and-half until fully incorporated and smooth. Set aside to keep warm and let the flavors meld.
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Cook Bacon: In a skillet, cook the bacon over medium heat until it crisps beautifully. Remove and let it drain on paper towels, leaving the flavorful drippings behind in the skillet.
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Sauté Sausage: In the same skillet, sauté the andouille sausage until it’s browned and fragrant. Once cooked, take it out and set it aside, letting those delicious juices infuse the next ingredients.
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Sauté Vegetables: Add the chopped green, red, and yellow bell peppers, onion, and garlic to the skillet. Sauté them together until they become tender and start to glisten with flavor.
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Add Shrimp: Stir in the freshly prepared shrimp and cook until they turn a beautiful pink color. Squeeze in the lemon juice, sprinkle in the cayenne pepper, and add salt to taste, combining all the vibrant flavors.
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Make the Sauce: In a separate saucepan, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth and Worcestershire sauce. Let it cook until thickened, stirring often.
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Combine: Fold the shrimp mixture into the prepared sauce, stirring gently to combine and ensure every bite is full of rich goodness.
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Serve: To plate, spoon the creamy grits onto individual plates, topping them generously with the shrimp and sausage mixture. Finish with a sprinkle of shredded Cheddar cheese and crumbled bacon for the perfect touch.
Optional: Garnish with fresh parsley for a pop of color and added flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Old Charleston-Style Shrimp and Grits
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Perfect Grits: Use coarsely ground grits for the best texture. Avoid instant grits as they won’t give you that creamy comfort you crave.
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Avoid Overcooking: Pay attention to cooking times when sautéing shrimp; they cook quickly and become rubbery if overcooked.
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Bacon Fat Flavor: Don’t skip using bacon drippings for sautéing; they add a deep, smoky flavor that’s key to the dish’s authenticity.
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Tailor the Heat: Adjust the cayenne pepper to your preference—start with a pinch and taste as you go to find your perfect balance.
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Freshness Matters: Use fresh shrimp if possible; frozen shrimp can work but defrost completely for even cooking.
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Toppings Galore: Feel free to experiment with toppings like green onions or even a dash of hot sauce for added flavor on your Old Charleston-Style Shrimp and Grits!
Variations & Substitutions for Old Charleston-Style Shrimp and Grits
Feel free to get creative and personalize this comforting dish to match your taste and dietary preferences!
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Dairy-Free: Substitute half-and-half with coconut milk for a creamy, lactose-free version that retains the dish’s richness.
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Spicy Twist: Add diced jalapeños or a dash of your favorite hot sauce to kick the heat level up a notch and excite your taste buds.
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Vegetable Boost: Incorporate fresh spinach or sliced mushrooms into the sautéed mixture for added color, nutrients, and flavor in every bite.
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Gluten-Free: Swap all-purpose flour with a gluten-free blend or cornstarch for thickening the sauce without sacrificing texture.
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Protein Swap: Try using diced chicken or turkey sausage instead of andouille for a leaner protein option that still delivers hearty flavor.
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Herb Infusion: Stir in fresh herbs like thyme or parsley just before serving to elevate the dish with aromatic layers of flavor.
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Cheese Variation: Experiment with different cheeses such as pepper jack or Gouda for a unique flavor twist that complements the shrimp beautifully.
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Smoky Flavor: Add a few drops of liquid smoke to the sauce for an extra depth of flavor reminiscent of that classic Southern barbecue charm.
With these variations and substitutions, you can create your perfect plate of Old Charleston-Style Shrimp and Grits every time!
Make Ahead Options
Old Charleston-Style Shrimp and Grits are ideal for busy home cooks seeking meal prep solutions! You can prepare the grits (up to 24 hours in advance) and store them in an airtight container in the refrigerator; just reheat with a bit more half-and-half for creaminess. The shrimp and sausage mixture can also be made ahead (up to 3 days) but skip adding the cheese until serving to ensure maximum flavor and texture. When you’re ready to enjoy, simply reheat the shrimp mixture on low heat and combine it with the warmed grits. This way, you’ll have a delightful dinner ready with minimal effort, all while keeping the dish just as delicious.
How to Store and Freeze Old Charleston-Style Shrimp and Grits
Fridge: Store leftover Old Charleston-Style Shrimp and Grits in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the shrimp and grits mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove with a splash of chicken broth or water to regain creaminess. Avoid microwave reheating if possible, as it can dry out the dish.
Separation: Grits may thicken in the fridge or freezer; stir in a bit of half-and-half when reheating for a smooth texture.
What to Serve with Old Charleston-Style Shrimp and Grits?
Picture a vibrant gathering, where each dish complements the next, crafting a culinary journey that brings everyone together.
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Garlic Bread: The warm, buttery aroma of garlic bread is perfect for soaking up that heavenly shrimp sauce, adding a delightful crunch.
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Coleslaw: A refreshing, crunchy coleslaw balances the creamy richness of the grits, offering a contrast that brightens every bite.
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Green Beans: Sautéed green beans deliver a fresh, crisp texture, making a colorful addition and complementing the dish’s bold flavors.
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Cornbread: Sweet, crumbly cornbread adds a comforting, Southern touch that pairs beautifully with the spicy kick of shrimp and sausage.
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Mixed Green Salad: A simple salad with a tangy vinaigrette introduces a light, refreshing note to the meal, breaking up the richness perfectly.
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Sweet Tea: This iconic Southern drink, sweet and refreshing, enhances the meal’s flavors and provides a delightful contrast to the savory elements.
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Peach Cobbler: End your meal on a sweet note with warm peach cobbler, its juicy fruit and buttery crust creating a heavenly dessert experience.
Craft an unforgettable dining experience by pairing these delightful options with your Old Charleston-Style Shrimp and Grits, creating flavors that dance together beautifully!
Old Charleston-Style Shrimp and Grits Recipe FAQs
What type of grits should I use for Old Charleston-Style Shrimp and Grits?
Absolutely! For the best texture, coarsely ground grits are recommended. They provide that creamy, comforting feel that makes this dish beloved. Avoid instant grits, as they won’t yield the same rich result.
How should I store leftovers of Old Charleston-Style Shrimp and Grits?
Very important! Store leftover shrimp and grits in an airtight container in the refrigerator, where they’ll stay good for up to 3 days. When you’re ready to enjoy them again, just give them a gentle reheat on the stove.
Can I freeze Old Charleston-Style Shrimp and Grits?
Absolutely, you can freeze this dish! Pour the shrimp and grits mixture into a freezer-safe container for up to 2 months. When you’re ready to eat, simply thaw it overnight in the refrigerator, then proceed to reheat with a splash of chicken broth or water to regain creaminess.
What can I do if my grits become too thick during storage?
No worries here! Grits can thicken up in the fridge, but it’s an easy fix. When reheating, just stir in a little half-and-half or chicken broth until you reach the desired consistency. This will bring back that velvety texture you love.
Can I substitute any ingredients due to allergies or dietary restrictions?
Certainly! If you have shellfish allergies, try substituting the shrimp with firm white fish like cod or chicken for a similar texture. For those avoiding gluten, make sure to use a gluten-free flour for the sauce. Just remember, every substitution might slightly modify the dish’s flavor, but it can still be delicious!
Savor the Best Old Charleston-Style Shrimp and Grits Today
Ingredients
Equipment
Method
- In a large pot, bring the water and salt to a lively boil. Gradually whisk in the grits, stirring continuously until thickened, approximately 5 minutes.
- Stir in the half-and-half until fully incorporated and smooth. Set aside to keep warm and let the flavors meld.
- In a skillet, cook the bacon over medium heat until it crisps beautifully. Remove and let it drain on paper towels, leaving the flavorful drippings behind in the skillet.
- In the same skillet, sauté the andouille sausage until it's browned and fragrant. Once cooked, take it out and set it aside.
- Add the chopped green, red, and yellow bell peppers, onion, and garlic to the skillet. Sauté until tender.
- Stir in the shrimp and cook until they turn pink. Squeeze in the lemon juice, add cayenne pepper, and salt to taste.
- In a separate saucepan, melt the butter and whisk in the flour. Gradually whisk in the chicken broth and Worcestershire sauce. Let it cook until thickened.
- Fold the shrimp mixture into the prepared sauce, stirring gently to combine.
- To plate, spoon the creamy grits onto plates, topping with shrimp and sausage mixture. Add a sprinkle of shredded Cheddar cheese and crumbled bacon.