Old Charleston Style Shrimp and Grits
Transport your taste buds to the South with this hearty and flavorful Old Charleston Style Shrimp and Grits recipe, a soul-warming fusion of creamy, cheesy stone-ground grits and succulent Cajun-seasoned shrimp. This comforting dish is elevated with crispy bacon, tender sautéed vegetables, and a perfectly spiced pan sauce that ties everything together. A splash of hot sauce and a sprinkle of scallions add the perfect kick and freshness to the dish. Ready in just 45 minutes, this Southern classic makes a show-stopping brunch, dinner, or anytime indulgence. Perfect for seafood lovers and fans of bold, rich flavors, this recipe combines timeless Lowcountry traditions with modern comfort food appeal. Whether you're recreating a coastal Southern favorite or exploring new culinary territory, Old Charleston Style Shrimp and Grits is sure to impress!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon cajun seasoning
- 2 tablespoons scallions, chopped (optional garnish)
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the grits to prevent lumps.
Reduce the heat to low, cover, and simmer the grits for about 20-25 minutes, stirring occasionally to avoid sticking.
Once the grits are creamy and tender, stir in the heavy cream, butter, shredded cheddar cheese, and black pepper. Keep warm.
While the grits cook, heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
Add the diced onion and green bell pepper to the skillet with the bacon drippings. Cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shrimp to the skillet and sprinkle them with the cajun seasoning. Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Deglaze the skillet by adding the chicken broth and hot sauce, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly and thicken the sauce.
Return the cooked shrimp and bacon to the skillet, tossing them in the sauce to coat evenly. Cook for another 1-2 minutes to heat through.
To serve, spoon the creamy grits onto a plate or shallow bowl. Top with the shrimp and sauce mixture.
Garnish with chopped scallions and parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.5 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1287 mg | 99% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2522 mg | 54% | |
*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.
