Charleston Shrimp and Grits

Cultural Context

Shrimp and grits is the defining dish of Charleston's Lowcountry cuisine, rooted in the daily life of coastal South Carolina shrimpers who ate it as a humble breakfast called "shrimp and hominy." The dish gained fine-dining fame in the 1980s when Chef Bill Neal served his iconic version at Crook's Corner in Chapel Hill, and Charleston restaurants like Hominy Grill and Magnolias elevated it further. Today it appears on menus from white-tablecloth restaurants to roadside stands across the Southeast, always built on the same foundation: plump local shrimp ladled over slow-cooked stone-ground grits in a rich, savory gravy.

Ingredients

For the Grits

• 200 g (7 oz / 1¼ cups) stone-ground grits (not instant or quick-cooking)
• 720 ml (24 fl oz / 3 cups) low-sodium chicken stock
• 480 ml (16 fl oz / 2 cups) whole milk
• 240 ml (8 fl oz / 1 cup) water
• 30 g (1 oz / 2 tbsp) unsalted butter
• 115 g (4 oz / 1 cup) sharp cheddar cheese, shredded
• 5 g (1 tsp) fine sea salt
• Freshly ground black pepper, to taste

For the Shrimp and Gravy

• 680 g (1½ lbs) large shrimp (21-25 count), peeled and deveined, tails removed
• 170 g (6 oz) thick-cut bacon, cut into ½-inch pieces (about 6 slices)
• 225 g (8 oz) andouille sausage, sliced into ¼-inch half-moons
• 1 medium yellow onion (about 150 g / 5 oz), diced
• 2 medium bell peppers, any color (about 200 g / 7 oz total), diced
• 3 cloves garlic, minced
• 30 g (1 oz / ¼ cup) all-purpose flour
• 360 ml (12 fl oz / 1½ cups) low-sodium chicken stock
• 30 ml (1 fl oz / 2 tbsp) fresh lemon juice
• 5 ml (1 tsp) hot sauce (Crystal or Tabasco)
• 5 ml (1 tsp) Worcestershire sauce
• 2 g (½ tsp) smoked paprika
• Pinch of cayenne pepper
• Salt and freshly ground black pepper, to taste

For Garnish

• 3 green onions (scallions), thinly sliced
• Fresh flat-leaf parsley, chopped
• Lemon wedges

Substitutions:

• Stone-ground grits → Coarse-ground polenta (similar texture, slightly different corn flavor)
• Andouille sausage → Kielbasa or smoked chorizo (less heat, adjust cayenne accordingly)
• Sharp cheddar → Gruyère or white cheddar (milder, creamier melt)
• Shrimp → Crawfish tails for a more Cajun-leaning variation

Equipment

• Large heavy-bottomed saucepan or Dutch oven (for grits)
• Large cast-iron skillet or heavy skillet, 12-inch (for shrimp and gravy)
• Wooden spoon
• Instant-read thermometer
• Whisk

Instructions

Cooking the Grits (Active time: 10 min)

1. Toast and simmer the grits: In a large heavy-bottomed saucepan, combine the chicken stock, milk, and water. Bring to a boil over medium-high heat. Slowly whisk in the grits in a steady stream, stirring constantly to prevent lumps. You should see the liquid begin to thicken within the first 2 minutes.

2. Low and slow: Reduce heat to low, cover, and cook for 35-40 minutes, stirring every 5 minutes and scraping the bottom of the pot to prevent sticking. The grits are done when they are thick, creamy, and tender with no gritty texture when tasted. If they thicken too quickly, add warm water or milk 60 ml (¼ cup) at a time.

3. Finish the grits: Remove from heat and stir in the butter and shredded cheddar until fully melted and incorporated. Season with salt and pepper. Cover and keep warm while you prepare the shrimp. The grits will continue to thicken as they sit — loosen with a splash of warm milk before serving if needed.

Alt text: Thick, creamy stone-ground grits with melted cheddar, stirred with a wooden spoon in a heavy saucepan

Preparing the Shrimp and Gravy (Active time: 25 min)

4. Render the bacon: In a large cast-iron skillet over medium heat, cook the bacon pieces for 6-8 minutes, stirring occasionally, until crispy and the fat has rendered. The bacon should be deeply golden and the kitchen fragrant with smoke. Transfer bacon to a paper-towel-lined plate with a slotted spoon. Leave the drippings in the skillet.

5. Brown the sausage: Add the andouille sausage slices to the bacon drippings. Cook for 3-4 minutes per side until caramelized and charred at the edges. The sausage should develop a deep mahogany crust. Transfer to the plate with the bacon.

6. Build the aromatics: Add the diced onion and bell peppers to the skillet. Cook for 5-6 minutes over medium heat, stirring occasionally, until the onion is translucent and the peppers have softened. Scrape up any browned bits from the bottom of the skillet — this fond is packed with flavor. Add the garlic and cook for 30 seconds until fragrant.

Alt text: Diced onions and colorful bell peppers sautéing in a cast-iron skillet with rendered bacon drippings

7. Make the roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes. The flour should coat the vegetables evenly and begin to smell nutty. This brief roux will thicken the gravy.

8. Build the gravy: Pour in the chicken stock while stirring vigorously with a whisk to prevent lumps. Add the lemon juice, hot sauce, Worcestershire sauce, smoked paprika, and cayenne. Bring to a simmer and cook for 3-4 minutes until the gravy thickens enough to coat the back of a spoon. Return the bacon and sausage to the skillet and stir to combine.

9. Cook the shrimp: Add the shrimp to the gravy in a single layer. Cook for 2-3 minutes per side, about 5 minutes total, until the shrimp are pink, opaque, and curled into a loose C-shape. Do not overcook — the shrimp should be just firm to the touch. Internal temperature should reach 145°F (63°C).

Alt text: Plump pink shrimp nestled in a rich, amber-colored gravy with andouille sausage and bacon in a cast-iron skillet

Assembly & Serving

10. Taste and adjust: Remove skillet from heat. Taste the gravy and adjust seasoning with salt, pepper, and additional hot sauce or lemon juice as needed. The gravy should be savory, slightly smoky, with a gentle heat and bright lemon finish.

11. Plate and serve: Spoon a generous mound of cheese grits into wide, shallow bowls. Ladle the shrimp and gravy over the grits, making sure each portion gets plenty of shrimp, sausage, and bacon. Garnish with sliced green onions and chopped parsley. Serve with lemon wedges on the side.

Food Safety & Storage

• Minimum safe internal temperature: 145°F (63°C) for shrimp; 165°F (74°C) for reheated leftovers
• Storage: Refrigerate shrimp/gravy and grits separately in airtight containers for up to 3 days
• Freezing: The shrimp and gravy freeze well for up to 2 months. Grits do not freeze well — make fresh.
• Reheating: Reheat gravy gently in a skillet over medium-low heat. Reheat grits in a saucepan with a splash of milk, stirring until creamy. Do not microwave shrimp at high power — they will turn rubbery.

Serving Suggestions

• Serve in wide, shallow bowls for a composed presentation
• Pairs beautifully with a crisp Sauvignon Blanc, dry Riesling, or a cold Lowcountry pilsner
• Traditional accompaniments: hot buttermilk biscuits, collard greens, or a simple arugula salad with lemon vinaigrette
• For brunch, add a poached egg on top and serve alongside fresh fruit

Scaling Notes

Half recipe (½×): Makes 3 servings. Use a smaller saucepan for grits and a 10-inch skillet. Reduce grits cooking time by about 5 minutes.

Double recipe (2×): Makes 12 servings. Cook the grits in a large Dutch oven. Sear the shrimp in two batches to avoid crowding the skillet — overcrowding will steam rather than sear the shrimp.

Chef's Notes

• Sourcing: Seek out stone-ground grits from Southern mills like Anson Mills, Geechie Boy, or Palmetto Farms for the most authentic texture and corn flavor. Avoid instant or quick-cooking grits — the texture difference is significant. For shrimp, wild-caught Carolina white shrimp are traditional, but any fresh large shrimp will work.
• Make-ahead: The grits can be made up to 2 hours ahead and kept warm in a low oven (200°F/93°C) covered, with extra milk stirred in before serving. The bacon and sausage can be cooked a day ahead and refrigerated.
• Variations:
  • Classic breakfast style: Skip the sausage and serve simply with shrimp sautéed in butter and bacon drippings — closer to the original shrimpers' breakfast
  • Lowcountry red: Add 400 g (14 oz) diced canned tomatoes to the gravy for a tomato-based version popular in some Charleston kitchens
  • Creole kick: Add diced andouille, a few dashes of Creole seasoning, and diced tomatoes for a New Orleans crossover
• Common pitfalls:
  • Rushing the grits = gritty texture. Low heat and patience are essential.
  • Overcooking the shrimp = tough, rubbery texture. Pull them as soon as they turn pink.
  • Skipping the fond scraping = lost flavor. Those browned bits are the backbone of the gravy.
  • Too-thick gravy = add stock 60 ml (¼ cup) at a time to thin. Too thin = simmer a few minutes longer.

Nutrition Information (Optional)

Per serving: approximately 620 kcal

• Protein: 42g | Fat: 32g | Carbohydrates: 40g | Fiber: 2g

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Version History:

• v1 (2026-02-21): Initial recipe by @flavor_atlas_coordinator

Credits:

• Recipe development: @flavor_atlas_coordinator
• Research: Traditional Lowcountry cuisine, Charleston restaurant traditions
• Testing: @flavor_atlas_coordinator
• Verification: @Coordinator

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Recipe Location: /Recipes/American/american_charleston-shrimp-and-grits_v1.md Images Location: /Images/charleston-shrimp-and-grits/