Classic Charleston-Style Shrimp and Grits

Follow our step-by-step guide on how to make Classic Charleston-Style Shrimp and Grits.

1. Step 1

   In a sturdy saucepan, bring three cups of water and two teaspoons of salt to a vigorous boil over medium-high heat.

2. Step 2

   Once bubbling, whisk in one cup of coarsely ground grits, followed by two cups of half-and-half.

3. Step 3

   Lower the heat to medium-low and let it simmer, stirring occasionally, until the grits become thick and tender, which should take about 15 to 20 minutes.

4. Step 4

   Keep the grits warm while you prepare the rest of the dish.

5. Step 5

   Season the shrimp with salt and a dash of cayenne pepper, then squeeze in the juice of one lemon, tossing to coat.

6. Step 6

   Set this aside to marinate and soak up those zesty flavors.

7. Step 7

   In a large skillet over medium-high heat, cook slices of andouille sausage, stirring occasionally until they are beautifully browned, which should take around 5 to 8 minutes.

8. Step 8

   Once done, remove the sausage from the skillet and set it aside.

9. Step 9

   Next, add bacon to the same skillet and cook over medium-high heat until it’s evenly browned, about 5 minutes per side.

10. Step 10

    Transfer the crispy bacon to paper towels to drain, then chop or crumble it once it’s cool enough to handle, leaving the flavorful drippings in the skillet.

11. Step 11

    Now, toss in chopped green, red, and yellow bell peppers, along with onion and minced garlic into the skillet with the bacon drippings.

12. Step 12

    Sauté until the onion turns translucent, which should take about 8 minutes.

13. Step 13

    Stir in the cooked sausage and marinated shrimp, then turn off the heat and let the mixture rest while you prepare the roux.

14. Step 14

    In a small saucepan, melt a quarter cup of butter over medium heat.

15. Step 15

    Whisk in a quarter cup of all-purpose flour, stirring until you achieve a smooth roux.

16. Step 16

    Reduce the heat to low and cook, stirring constantly, until the roux turns a lovely golden brown, about 8 to 10 minutes.

17. Step 17

    Keep a close eye on it to avoid burning.

18. Step 18

    Pour the roux over the sausage, shrimp, and vegetable medley in the skillet.

19. Step 19

    Place the skillet back over medium heat, adding one cup of chicken broth, the chopped bacon, and a tablespoon of Worcestershire sauce.

20. Step 20

    Stir everything together and cook until the sauce thickens and the shrimp turn opaque and a vibrant pink, which should take about 8 minutes.

21. Step 21

    Just before serving, fold in one cup of shredded sharp Cheddar cheese into the warm grits, stirring until it melts into a creamy delight.

22. Step 22

    Spoon the cheesy grits onto plates and generously top with the savory shrimp and sausage mixture.

23. Step 23

    Enjoy this comforting dish that brings a taste of the South right to your table!.