Old Charleston Shrimp & Cheesy Grits Bowl Recipe

Bring liquids to a boil

In a medium heavy-bottomed saucepan bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp kosher salt.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits to the boiling liquid to prevent lumps. Reduce heat to low, cover partially, and simmer gently, stirring frequently, for 20–25 minutes (or according to package) until thick and creamy.

Finish grits

When grits are tender and creamy, remove from heat. Stir in 2 tbsp unsalted butter, 2 oz cream cheese, 1 cup grated sharp cheddar, 1 tsp freshly ground black pepper and 1 tsp hot sauce (if using). Taste and adjust salt. Keep warm over very low heat, stirring occasionally while you prepare the shrimp.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season lightly with 1 tsp old bay seasoning (or creole), 0.5 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika and 1 tsp cayenne pepper. Toss to coat.

Cook sausage

In a large skillet over medium-high heat add 1 tbsp olive oil. Add 4 oz sliced andouille or smoked sausage and cook 3–4 minutes until browned and slightly crisp. Remove sausage to a bowl, leaving rendered fat in the pan.

Sauté aromatics

Reduce heat to medium. Add 1 tbsp unsalted butter to the pan along with 1 tbsp finely chopped shallot and 3 minced garlic cloves. Sauté 1–2 minutes until fragrant and translucent, being careful not to burn the garlic.

Deglaze and make sauce

Add 1 cup chicken stock to deglaze the pan, scraping up browned bits. Stir in 1 tsp Worcestershire sauce and 2 tbsp fresh lemon juice. Bring to a gentle simmer and let reduce 2–3 minutes.

Finish sauce

Lower heat to medium-low and stir in 1 tbsp heavy cream. Return the cooked sausage to the pan and add 2 tbsp chopped fresh parsley. Taste and adjust seasoning with extra salt, pepper or hot sauce as desired.

Cook shrimp

Slide the seasoned shrimp into the simmering sauce in a single layer. Cook undisturbed 1–2 minutes, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes depending on size). Avoid overcooking.

Divide the cheesy grits among 4 shallow bowls (about 1/2 cup cooked grits per serving as base). Spoon the shrimp and sausage with sauce over the grits.

Garnish each bowl with 2 tbsp sliced green onions, a sprinkle of extra grated cheddar if desired, and the remaining chopped parsley. Serve with lemon wedges and hot sauce on the side.

Enjoy immediately while hot.