Old Charleston Style Shrimp And Grits
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Grits (coarsely ground)3 cups
Water2 cups
Half-And-Half1 pinch
Cayenne Pepper (to taste)1 cup
Onion (chopped)1 tsp
Garlic (minced)1 cup
Butter1 cup
All-Purpose Flour1 cup
Chicken Broth1 tbsp
Worcestershire SauceDirections:
1
Bring water, grits, and salt to a boil in a heavy saucepan with a lid
2
Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes
3
Set aside and keep warm
4
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice
5
Set aside in a bowl
6
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes
7
Remove skillet from heat
8
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
9
Retain bacon drippings in skillet
10
Transfer bacon slices to paper towels, let cool, and crumble
11
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes
12
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine
13
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste
14
Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes
15
Watch carefully, mixture burns easily
16
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables
17
Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes
18
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow
19
Serve shrimp mixture over cheese grits