Holiday Rush

☰ Menu
Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Pork Seafood American Southern United States Dinner Party Grains Dietary Low Carb Low In Something Meat Pork Sausage Pasta Rice And Grains Brunch 4 Hours Or Less

Old Charleston Style Shrimp And Grits

Let me start by saying that i love shrimp and grits, any style for that matter! But this old charleston style version is one of my favorites. Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite. What’s not to love?!!

Steps

Bring water , grits , and salt to a boil in a heavy saucepan with a lid.
Stir in half-and-half and simmer until grits are thickened and tender , 15 to 20 minutes.
Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper.
Drizzle with lemon juice.
Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat.
Fry sausage until browned , 5 to 8 minutes.
Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat , turning occasionally , until evenly browned , about 10 minutes.
Retain bacon drippings in skillet.
Transfer bacon slices to paper towels , let cool , and crumble.
Cook and stir green , red , and yellow bell peppers , onion , and garlic in the bacon drippings until the onion is translucent , about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat.
Stir in flour to make a smooth paste.
Turn heat to low and cook , stirring .

Ingredients

grits, water, salt, half-and-half, shrimp, cayenne pepper, lemon, juice of, andouille sausage, bacon, green bell pepper, red bell pepper, yellow bell pepper, onion, garlic, butter, all-purpose flour, chicken broth, worcestershire sauce, sharp cheddar cheese