Old Charleston Style Shrimp and Grits
Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite.
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Being born and raised in Charleston, South Carolina, means I have a very high standard for shrimp and grits. It was, after all, invented hereabouts. This recipe definitely passed the test. I used locally stone ground grits (which are so good that you will be ruined for the cheap stuff at the grocery store) and fresh local shrimp from right down the road (the best shrimp I can get, in other words). I was doubtful about the andouille sausage; I thought it would be gilding the lily at first, but I shrugged my shoulders and added it in anyway. With the first bite, my doubts were layed to rest. The sausage added a wonderful smoky, meaty note to the dish that's not usually found in classic shrimp and grits. I, of course, added garlic powder and butter to the grits, because it's better that way, and sprinkled a little paprika over the whole thing, and it was perfection. Definitely a new staple recipe.
It was my first time ever having shrimp and grits so not much to compare it to, but it was FABULOUS! Being from Louisiana I already know how to cook so I added my own flare to it and spiced it up more. The only downside is the amount of prep/cooking time. It seemed like an eternity. Out of a scale of 1-10, my husband gave it an 11.
Nothing is more disappointing then having to spend Christmas day away from family pulling a 12 hour shift. So, I spent most of my work day in the kitchen whipping up recipes for the crew. This was the recipe that wrapped it all up. I made the recipe as written, except for substituting water for low sodium chicken broth and spicing it up with hot sauce and chili flakes. This is a really fantastic recipe. Everyone loved it.
Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.