Charleston Shrimp and Grits
Charleston Shrimp and Grits is the ultimate comfort food that embodies Southern charm in every bite. Featuring creamy, stone-ground grits infused with buttery cheddar goodness, this dish is topped with succulent shrimp, smoky sausage, and a rich, savory sauce made with onion, bell pepper, garlic, and a splash of heavy cream. A hint of paprika and optional cayenne pepper adds depth and subtle heat, while scallions provide the perfect finishing touch. This one-pan masterpiece is a delightful blend of textures and flavors, ideal for a hearty breakfast, brunch, or dinner. Easy to make yet impressively elegant, this classic Southern recipe is a true crowd-pleaser. Perfect for lovers of Southern cuisine, shrimp recipes, and comfort food classics!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons olive oil
- 6 ounces smoked sausage, sliced into rounds
- 1 pound large shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 stalks scallions, sliced (for garnish)
Instructions
In a medium-sized pot, bring the water and salt to a boil.
Gradually whisk in the grits to avoid clumps. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
Once the grits are tender, remove from heat and stir in butter and shredded cheddar cheese until completely melted and smooth. Set aside and keep warm.
In a large skillet, heat olive oil over medium heat.
Add the smoked sausage slices and cook until browned on both sides, about 3-4 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside with the sausage.
Add the diced onion, bell pepper, and garlic to the skillet. Sauté for 4-5 minutes until softened.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Add the heavy cream, paprika, and cayenne pepper (if using). Stir well and simmer for 3-5 minutes until the sauce begins to thicken slightly.
Return the cooked sausage and shrimp to the skillet, stirring to coat them in the sauce. Cook for an additional 2-3 minutes until heated through.
To serve, spoon the cheese grits onto a plate or shallow bowl. Top with the shrimp, sausage, and sauce mixture.
Garnish with sliced scallions and serve immediately.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 342 mg | 26% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
