Charleston-Inspired Creamy Shrimp & Grits

Go ahead, surprise mom this Mother's Day with a virtual trip to Charleston, South Carolina with this creamy, cheesy and soul-satisfying Shrimp and Grits recipe.

A dish that is equal parts comforting, filling, flavorful and fresh. This is one of those dishes that somehow feels nostalgic, even if you didn't grow up in the south. We took the liberty of adding bright red bell peppers, bacon and scallions for extra punches of flavor. We also, of course, loved the addition of sharp cheddar. Because cheese always makes everything better.

Charleston-Inspired Creamy Shrimp & Grits

And, maybe it's time to treat mom to some new cookware this Mother's Day! Here's a couple sets we're sure she'll love and put to good use.

Scanpan Nonstick 2-Piece Fry Pan Set

This Nonstick 2-Piece Fry Pan Set from Scanpan is the perfect addition to any kitchen cookware collection. The 8" skillet is ideal for preparing small individual portions like omelets and grilled cheese, while the 10" is just the thing for bigger dishes like stir fries and pasta.

 

 

All Clad Kitchen Helper Stainless Set

The All Clad d3 Stainless Steel 2-Piece Kitchen Helper Set is just that- a pair of go to helpers that will pull more than their weight in any kitchen. The set consists of an 8" fry pan and a 1 quart sauce pan that will be there when you need to sear, sauté or simmer with a small footprint. Ideal for the 4th burner or those times when you need a smaller pot by a larger one.

Charleston Creamy Shrimp & Grits

Servings: 6  |  Prep & Cook Time: Approx. 1 Hour & 20 minutes

INGREDIENTS:

For The Cheesy Grits:

  • 4 cups Chicken Stock
  • 1 cup Grits
  • 1 cup Milk
  • 2 tablespoons Butter
  • 1 cup Sharp Cheddar Cheese, grated (with my favorite box grater)
  • Salt and freshly ground Black Pepper, to taste
For The Shrimp & Sausage:
  • 1/2 pound Bacon or Tasso Ham, chopped
  • 3 tablespoons Olive Oil, divided
  • 2 teaspoons Garlic, minced
  • 1 cup Yellow Sweet Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 2 teaspoons Cajun Seasoning
  • 1/2 Lemon, juiced
  • 1 pound Shrimp, peeled and de-veined
  • 1 pound Andouille Sausage, sliced
  • 1/2 cup Scallions, chopped
  • Salt and freshly ground Black Pepper, to taste

DIRECTIONS:

1. Prepare the cheesy grits: bring chicken stock to a boil in a large saucepan or sauté pan. Add grits and simmer about 15-20 minutes until chicken stock is absorbed. Add milk, 1/2 cup at a time and cook another 15 minutes until grits have thickened and creamy. Stir in butter.

Charleston Creamy Shrimp & Grits

2. Add grated cheese, salt and pepper to taste. Set aside and cover to keep warm.

3. Prepare the shrimp and sausage: preheat a frying pan or sauté pan over medium heat. Add the bacon and cook until browned and crispy. Remove from pan to a paper-towel lined plate to cool and drain, leaving the bacon grease in the pan.

4. Add 2 tablespoons of the olive oil to the pan along with the bacon grease and heat over medium heat until oil is shimmering. Add the onion and bell pepper, cooking until onions are translucent and bell peppers are tender.

5. Add the garlic, Cajun seasoning, lemon juice and shrimp to the pan and continue to cook 3-4 minutes until the shrimp are pink and opaque. Season with salt and pepper to taste. Empty the pan into a medium bowl.

6. In the same pan, add the remaining 1 tablespoon olive oil and heat until shimmering. Add the sausage and cook 3-4 minutes, just until lightly browned, add the cooked chopped bacon and cook for 1 minute just to warm the bacon up. Add to the bowl with the shrimp, and stir together.

Charleston creamy Shrimp & Grits

7. Divide the grits among 6 bowls. Divide the shrimp and sausage mixture among bowls and top with scallions. Serve immediately.

Don't miss a post from our Inspired Cooks Blog — Sign Up Now —and you won't miss a morsel!

Previous article For the Kids (and your sanity!) Tie-Dye Sprinkle Layer Cake
Next article You Never Lose When You Re-Use (Earth Day — April 22nd, 2020)

Comments

Elizabeth J McFadden - April 30, 2020

Hello, Frankie! Thanks for the clarification!

I didn’t actually say in my comment before — but this is OUTRAGEOUSLY delicious. Reminds me of lowcountry versions I’ve had in restaurants but have never been able to replicate.

I will confess; I wussed out and used 5 minute grits for time. Next time, I’ll budget the time to do proper grits! But even with quick grits this was fantastic. Thanks for posting.

Frankie - April 30, 2020

Hello Elizabeth,

Glad you liked our Shrimp & Grits recipe and sorry for the confusion. Yes, the bacon does get added to the sausage at the end, because everything tastes better with bacon! I’ve updated the post and have allowed a bit more prep and cook time to the recipe. Again, sorry for the confusion. Cook more. Eat better. And have more fun!

Elizabeth J McFadden - April 30, 2020

Help‽

Made this tonight — and while it’s a job of work, and took SUBSTANTIALLY more than an hour, I will definitely be making it again. I’ll probably make the grits and cook the bacon in advance. But there’s one thing that unclear … do you add the bacon back in at any point? Or is this a case of cooking a half-pound of bacon just to get the grease?

Lacking guidance, I chopped the cooked bacon and added it back in with the sausage for the final minute or so while the sausage cooked. And I’m happy to have done so, but it’s unclear what was intended.

Leave a comment

Comments must be approved before appearing

* Required fields