Ingredients for Old Charleston Style Shrimp And Grits
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- Half And Half
- 1 pound shrimp
- 1/4 teaspoon cayenne pepper
- Lemon, Juice Of
- 8 ounces sliced andouille sausage
- 4 slices bacon (crumbled)
- Green Bell Pepper
- Red Bell Pepper
- Yellow Bell Pepper
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 4 tablespoons butter
- All Purpose Flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp cheddar cheese
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How to Make Old Charleston Style Shrimp And Grits
- In a heavy saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of stone-ground grits and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-20 minutes, or until thickened, stirring occasionally.
- Stir in 1 cup of half-and-half and continue to simmer until creamy, about 5 minutes. Set aside and keep warm.
- In a bowl, toss 1 pound of shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Drizzle with 1 tablespoon of lemon juice. Set aside.
- In a large skillet, cook 8 ounces of sliced andouille sausage over medium heat until browned, about 5-8 minutes. Remove from skillet and set aside.
- Cook 4 slices of bacon in the same skillet over medium-high heat until crispy, about 10 minutes. Remove bacon, reserving 2 tablespoons of bacon drippings. Crumble bacon and set aside.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1 cup each of chopped red, green, and yellow bell peppers to the skillet with bacon drippings. Cook until onion is translucent, about 8 minutes.
- Add the cooked shrimp and vegetables to the skillet with the andouille sausage. Stir to combine.
- In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth. Reduce heat to low and cook, stirring constantly, until the mixture is light brown, 8-10 minutes. (Watch carefully; it burns easily!)
- Pour the butter-flour mixture into the skillet with the sausage, shrimp, and vegetables.
- Add 1 cup of chicken broth, 1 tablespoon of Worcestershire sauce, and the crumbled bacon to the skillet. Bring to a simmer, stirring until the sauce has thickened and the shrimp are pink and opaque, about 8 minutes.
- Just before serving, stir 1 cup of shredded sharp cheddar cheese into the warm grits until melted and creamy.
- Serve the shrimp and vegetable mixture over the cheesy grits.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
12g
Fat
87g
Carbs
10g
