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Old Charleston Style Shrimp And Grits

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Ingredients

Adjust Servings:
1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 lbs uncooked shrimp, peeled and deveined
salt
1 pinch cayenne pepper (to taste)
1 lemon, juice of
1 lb andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic

Nutritional information

601.7
Calories
333 g
Calories From Fat
37 g
Total Fat
17.5 g
Saturated Fat
231.1 mg
Cholesterol
2232.5 mg
Sodium
30.7 g
Carbs
2.2 g
Dietary Fiber
3.1 g
Sugars
35.5 g
Protein
482g
Serving Size

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Old Charleston Style Shrimp And Grits

Features:
    Cuisine:

    Let me start by saying that I love shrimp and grits, any style for that matter! But this Old Charleston style version is one of my favorites. Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite. Whats not to love?!

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Old Charleston Style Shrimp and Grits, Let me start by saying that I love shrimp and grits, any style for that matter! But this Old Charleston style version is one of my favorites Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite Whats not to love?!


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    Steps

    1
    Done

    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
    Done

    Sprinkle Shrimp With Salt and Cayenne Pepper; Drizzle With Lemon Juice. Set Aside in a Bowl.

    3
    Done

    Place Andouille Sausage Slices in a Large Skillet Over Medium Heat; Fry Sausage Until Browned, 5 to 8 Minutes. Remove Skillet from Heat.

    4
    Done

    Cook Bacon in a Large Skillet Over Medium-High Heat, Turning Occasionally, Until Evenly Browned, About 10 Minutes. Retain Bacon Drippings in Skillet. Transfer Bacon Slices to Paper Towels, Let Cool, and Crumble.

    5
    Done

    Cook and Stir Green, Red, and Yellow Bell Peppers, Onion, and Garlic in the Bacon Drippings Until the Onion Is Translucent, About 8 Minutes.

    6
    Done

    Stir Shrimp and Cooked Vegetables Into the Andouille Sausage and Mix to Combine.

    7
    Done

    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.

    8
    Done

    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, Bacon and Worcestershire Sauce, Cooking and Stirring Until the Sauce Thickens and the Shrimp Become Opaque and Bright Pink, About 8 Minutes.

    9
    Done

    Just Before Serving, Mix Sharp Cheddar Cheese Into Grits Until Melted and Grits Are Creamy and Light Yellow. Serve Shrimp Mixture Over Cheese Grits.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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