When you live in the South…Old Charleston Style Shrimp and Grits recipe

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old-charleston-style-shrimp-and-grits

I live in Charleston, SC since 16 months now and the first local dish I discovered was the Old Charleston Style Shrimp and Grits. I totally loved this recipe since the first bite and I am now an expert in its execution. It’s pretty easy (even with a lot of steps) to cook and it is the perfect dish for big occasions !

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Grits are one of my favorite ingredients, I could it some everyday ! They are so tasty here that you’ll ask for more for sure ! Let’s share this wonderful recipe with you today ! Enjoy !

Ingredients / Approximately 8 servings

  • 1 cup coarsely ground grits
  • 3 cups water
  • 2 teaspoons salt
  • 2 cups half-and-half
  • 2 lbs uncooked shrimp, peeled
  • salt
  • 1 pinch cayenne pepper (to taste)
  • 1 lemon, juice of
  • 1 lb andouille sausage, cut into 1/4-inch slices
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1cup butter
  • 1cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup shredded sharp cheddar cheese

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Directions

  • Preparation 30 min/ Cook 45 min / Ready in 1 h 15 min

  1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  4. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  5. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  6. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  7. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  8. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

 

Let me know if you already tried to cook a Old Charleston Style Shrimp and Grits or if you wanna try now wink

2 COMMENTS

  1. I am eager to try this recipe on a Sunday afternoon. Do you know if this recipe keeps well for a « leftovers » dinner a few days later?

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