A few weeks ago we traveled to Charleston, South Carolina for a friends wedding and we were so inspired by the food there we had to try to make and share our take on one of our favorite dishes and Southern classic, shrimp and cheese grits.
If you’re ever in Charleston we recommend stopping in one of our favorite places, Fleet Landing, one of the best Charleston restaurants and trying their shrimp and grits yourself. They’ve got a great view right on the water and the shrimp and grits are so hearty and savory, you’ll be back for more. But in the meantime, if you’re nowhere near South Carolina but want to try what I’m talking about, we provided our recipe on the shrimp and cheese grits that’s pretty close to the original.
Easy Shrimp and Cheese Grits Recipe
Recipe Type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Our take on a Southern classic, shrimp and cheese grits. The perfect comfort food. How to make the best and easiest shrimp and cheese grits recipe.
Ingredients
- For the Grits
- 3 cups water
- 1 cup whole milk
- 1 teaspoon salt
- 1 cup old fashioned grits
- 1 cup shredded cheddar cheese
- For the Butter-Flour Mixture (Roux)
- 4 tablespoons butter
- 1/4 cup flour
- For the Shrimp
- 2 pounds uncooked, deveined shrimp
- 1 pound smoked sausage, sliced thin
- 1 juiced lemon
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 gloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
Instructions
- Bring water to a boil. Add salt, milk, and grits and cook until absorbed, about 15 to 20 minutes. Remove from heat and stir in shredded cheddar cheese. Set aside and keep warm.
- Rinse and peel shrimp and pat dry. Sprinkle with salt and pepper.
- Melt butter in a separate saucepan over medium-low heat. Stir in flour to make a smooth paste stirring constantly, until the mixture is light brown in color. About 3-5 minutes.
- In another separate large skillet over medium heat, fry sausage until browned, 5 to 8 minutes. Add green peppers, onions, and garlic. Saute for 3 minutes or until translucent. Add shrimp. Cook until shrimp turns pink. Add lemon juice, butter-flour mixture, chicken broth, and Worcestershire sauce, cooking and stirring until the sauce thickens.
- Spoon grits into a serving bowl and top with shrimp mixture. Serve immediately.
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