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–+ servings

Authentic Charleston SC Shrimp and Grits Recipe

Experience an authentic Charleston shrimp and grits recipe. This Lowcountry classic is creamy, savory, and pure Southern comfort.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Dinner
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 6 large raw shrimp
Shrimp Sauce
  • 1 tbsp vegetable oil
  • 1/2 small finely diced onion
  • 1/2 red diced bell pepper
  • 1/2 green diced bell pepper
  • 3 cloves grated garlic
  • 1 tsp freshly ground black pepper
  • 2 tsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire Sauce
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
Grits
  • 1/2 cup quick cooking grits
  • 1 1/2 cups water
  • 1 pinch kosher salt
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • 3/4 cup sharp cheddar cheese grated

Method
 

Shrimp Sauce
  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add 1/2 small finely diced onion, 1/2 diced red bell pepper, and 1/2 diced green bell pepper. Sauté for 6 to 8 minutes until the vegetables soften.
  2. Stir in 3 cloves of grated garlic and cook for 1 minute until fragrant.
  3. Add 2 teaspoons of Old Bay seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, and 1 tablespoon of tomato paste. Stir in 1 tablespoon of Worcestershire sauce and 1/4 cup of chicken stock. Reduce heat to medium and cook for 5 to 10 minutes.
  4. Increase heat to medium-high and place the shrimp on top of the vegetables. Cook for 4 to 5 minutes until the first side turns pink, then flip and cook until the second side is pink.
  5. Transfer the shrimp to a plate and cover with foil. Stir 1/2 cup of heavy cream into the sauce.
  6. Return the shrimp to the sauce and heat over medium-high for 2 to 3 minutes until warmed through.
Grits
  1. Bring 1 1/2 cups of water to a boil in a medium saucepan over medium-high heat.
  2. Whisk in 1/2 cup of quick-cooking grits in a steady stream. Continue whisking for 3 to 4 minutes until thickened, then reduce heat to medium.
  3. Stir in a pinch of kosher salt, 2 tablespoons of butter, and 2 tablespoons of heavy cream. Add 3/4 cup of sharp cheddar cheese and stir with a wooden spoon for 3 to 4 minutes until melted and incorporated.
Serving
  1. Ladle the grits onto serving plates, top with shrimp sauce, and serve with 3 shrimp per person.

Notes

Cheese Choice: While I use sharp cheddar for that classic bite, I have discovered that mixing in some smoked gouda adds a wonderful depth that complements the smoked paprika perfectly.
Reheating Tips: If you have leftovers, the grits will firm up quite a bit in the fridge, so I always add a splash of milk or chicken stock when reheating them to bring back that creamy texture.
Prepping Ahead: You can definitely sauté the peppers and onions earlier in the day to save time, but I suggest waiting to add the shrimp and cream until right before you are ready to eat to keep everything fresh.
Shrimp Texture: One thing I learned the hard way is to pull the shrimp out of the pan the second they turn pink, because they will continue to cook slightly in the residual heat of the sauce.
Flavor Boost: I love to finish this dish with a sprinkle of thinly sliced green onions or even some crumbled crispy bacon to add a little crunch against the soft grits.
Grits Consistency: I always keep my whisk moving when adding the grits to the boiling water, as this is the best way I have found to prevent those stubborn little lumps from forming.
Stock Choice: I prefer using a low sodium chicken stock so I can have full control over the saltiness, especially since the Old Bay seasoning already brings a lot of salt to the party.