This restaurant-worthy shrimp and grits recipe will transport your taste buds to coastal South Carolina. This top-rated meal will impress everyone at your table, whether you’re a novice cook or a seasoned one.
What Is Shrimp and Grits?
Shrimp and grits is a Lowcountry dish from coastal South Carolina and Georgia. It is generally offered for breakfast but can also be found on lunch and evening menus. Nobody knows when the ingredients were combined, but the first published recipe came in the 1950 issue of Charleston Receipts.
How to Make Shrimp and Grits
The whole recipe is included below, but here’s a quick rundown of what to expect:
Grits should be cooked with half-and-half until thick, creamy, and soft. Remove from the heat and set aside to keep warm.
A simple cayenne pepper, lemon juice, and salt marinade results in delightfully flavored shrimp that do not overshadow the other ingredients.
Cook Meat and Veggies
Brown the sausage in a skillet. Replace the sausage in the skillet with the bacon. Cook the bacon in the skillet until evenly browned, drain on paper towels and slice or crumble when cool enough to handle. In the bacon drippings, cook the bell peppers, onion, and garlic.
Return the cooked sausage and marinated shrimp to the skillet when the vegetables are soft.
Make a Roux
Over medium heat, whisk together the melted butter and flour until you create a smooth, golden roux. Pour the roux over the sausage, shrimp, and vegetables in the skillet.
Combine the chicken stock, bacon, and Worcestershire sauce in the skillet. Stir until the sauce thickens and the shrimp turns a beautiful pink color.
Assemble and Serve
Mix in the Cheddar cheese to finish the grits. Plate the grits, then top with the spicy shrimp combination.
Best Grits for Shrimp and Grits
While fast and quick grits are convenient when speed is of the essence, this recipe calls for coarse-ground grits. For the greatest results, use stone-ground grits or coarse hominy grits.
What Goes With Shrimp and Grits?
You don’t have to serve anything with the shrimp and grits. It’s quite rich and filling on it’s own. If you want to go further, consider serving this meal alongside Lowcountry fare.
How to Store Leftover Shrimp and Grits
Refrigerate shrimp and grits in separate airtight containers. The grits can be stored for up to four days, and the shrimp for up to two days.
- 3 c. water
- 2 tsp sea salt
- 1 cup grits, coarsely ground
- 2 cups sour cream
- 2 pounds peeled and deveined uncooked shrimp
- season with salt to taste
- 1 teaspoon cayenne pepper, or to taste
- 1 medium lemon, squeezed
- 1 pound andouille sausage, quarter-inch slices
- 5 bacon slices
- 1 medium chopped green bell pepper
- 1 medium chopped red bell pepper
- 1 medium chopped yellow bell pepper
- 1 cup finely chopped onion
- 1 tsp. minced garlic
- 14 cups melted butter
- 14 cups regular flour
- 1 cup chicken stock
- 1 tsp. Worcestershire sauce
- 1 cup sharp Cheddar cheese, shredded
- Bring water and 2 tablespoons salt to a boil in a heavy saucepan over medium-high heat.
- Whisk the grits into the boiling water, then add the half-and-half. Reduce heat to medium-low and cook, stirring periodically, for 15 to 20 minutes or until grits are thickened and soft. Keep heated and set aside.
- Season the shrimp with salt and cayenne pepper to taste. Toss in the lemon juice and set it aside to marinate.
- In a large skillet over medium-high heat, brown the sausage slices. Cook, stirring periodically, for 5 to 8 minutes or until browned. Take the sausage out of the skillet.
- In the same skillet, cook the bacon. Cook until evenly browned, about 5 minutes per side, over medium-high heat. Drain the bacon on paper towels, then cut or crumble it when it’s cool enough to handle. Remove the bacon drippings from the skillet.
- Cook and stir the bell peppers, onion, and garlic in the bacon drippings until the onion is transparent, about 8 minutes.
- Prepared sausage and marinated shrimp should be added to the skillet with the prepared veggies. Remove from the heat and put aside.
- In a small saucepan over medium heat, melt the butter. Stir in the flour to make a smooth roux. Cook, stirring regularly, until the mixture is golden brown, 8 to 10 minutes. Keep an eye on the mixture because it burns easily.
- Over the sausage, shrimp, and veggies, pour the roux.
- Stir the chicken stock, bacon, and Worcestershire sauce in a pan over medium heat. Cook for 8 minutes until the sauce thickens and the shrimp turn opaque and bright pink.
- Just before serving, whisk in the Cheddar cheese until the cheese is melted and the grits are creamy and light yellow.
- Spoon grits onto plates and top with shrimp mixture.
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