Old Charleston Style Shrimp and Grits

by

Description

Great recipe for shrimp and grits.

Ingredients

  • 3 cups water
  • 2 teaspoons salt
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp, peeled and deveined
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 lemon, juiced
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese

Instructions

  1. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water
  2. and then whisk in half-and-half. Reduce heat to medium-low and simmer
  3. stirring occasionally
  4. until grits are thickened and tender
  5. 15 to 20 minutes. Set aside and keep warm.
  6. Season shrimp with salt and cayenne pepper. Add lemon juice
  7. toss to combine
  8. and set aside to marinate.
  9. Place sausage slices in a large skillet over medium-high heat. Cook
  10. stirring occasionally
  11. until browned
  12. 5 to 8 minutes. Remove sausage from the skillet.
  13. Add bacon to the same skillet. Cook over medium-high heat until evenly browned
  14. about 5 minutes per side. Transfer bacon to paper towels to drain
  15. then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  16. Add bell peppers
  17. onion
  18. and garlic to the bacon drippings; cook and stir until onion is translucent
  19. about 8 minutes.
  20. Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  21. Melt butter in a small saucepan over medium heat. Whisk in flour
  22. stirring to create a smooth roux. Turn heat to low and cook
  23. stirring constantly
  24. until mixture is golden brown in color
  25. 8 to 10 minutes. Watch carefully
  26. mixture burns easily.
  27. Pour the roux over the sausage
  28. shrimp
  29. and vegetables. Place the skillet over medium heat
  30. add chicken broth
  31. bacon
  32. and Worcestershire sauce
  33. and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink
  34. about 8 minutes.
  35. Just before serving
  36. mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
  37. Spoon grits onto plates and serve shrimp mixture over top.

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Servings: 8

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