Name: Old Charleston-Style Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 cup stone-ground grits; 4 cups water; 1/2 teaspoon salt; 2 tablespoons butter; 1/2 cup shredded sharp cheddar cheese; 1 pound large shrimp (peeled and deveined); 6 slices bacon (chopped); 1 small onion (diced); 1/2 green bell pepper (diced); 1/2 red bell pepper (diced); 2 cloves garlic (minced); 1/2 teaspoon Cajun seasoning; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 2 green onions (sliced); Chopped parsley and hot sauce for garnish

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Few culinary experiences feel as soul-soothing and celebratory as sitting down to a bowl of creamy grits, buttery and rich, crowned with juicy shrimp and smoky bacon—this is the magic of the Old Charleston-Style Shrimp and Grits Recipe. Rooted in the Lowcountry tradition yet endlessly adaptable for modern kitchens, this beloved Southern comfort dish draws both heritage and heart into each spoonful. Whether you’re seeking a taste of nostalgia or a new favorite weeknight meal, this shrimp and grits recipe is pure bliss, deeply flavorful, and simple to master.

Old Charleston-Style Shrimp and Grits Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about ingredients: every single one in this Old Charleston-Style Shrimp and Grits Recipe brings something unique to the table. From the creamy, dreamy grits to the vibrant sweetness of fresh shrimp, it’s these essential components that build all of that flavor, color, and soul.

Stone-ground grits: Fresh, coarse stone-ground grits deliver the most authentic texture and a delightful corn flavor that just can’t be beat.
Water: Using water as your grits base keeps the texture luscious while letting the rich flavors of butter and cheese shine.
Salt: Essential for balancing the sweetness of the corn and intensifying all the flavors in the dish.
Butter: Adds a creamy finish to the grits, enhancing their comforting richness.
Sharp cheddar cheese: Melts beautifully into the grits for a tangy, savory punch that brings everything together.
Large shrimp: Look for peeled and deveined; the fresher, the better for that sweet, succulent bite.
Bacon: Adds savory, smoky depth to the shrimp topping and infuses the pan with flavor.
Onion: Sautéed until aromatic and soft, giving the topping subtle sweetness.
Green and red bell pepper: These bring crunch, color, and a hint of sweetness—plus they look gorgeous in the skillet.
Garlic: Key for building earthy flavor; sauté just until fragrant for best results.
Cajun seasoning: Adds gentle heat and a wonderful blend of bold spices to the shrimp mixture.
Black pepper: Lends just enough warmth and spice to balance out the creamy grits.
Paprika: Smoked or sweet, this spice gives the shrimp an appealing color and an extra depth of flavor.
Green onions: Soft, mild onion notes and a pop of bright green freshness finish the dish perfectly.
Chopped parsley and hot sauce for garnish: The final flourish—herby brightness and a customizable kick of heat.

How to Make Old Charleston-Style Shrimp and Grits Recipe

Step 1: Cook the Creamy Stone-Ground Grits

Start by bringing 4 cups of water to a gentle boil in a medium saucepan, adding 1/2 teaspoon salt for essential flavor. Once the water is bubbling, slowly stir in that cup of stone-ground grits. Reduce the heat to low, cover, and let the grits gently simmer for 20 to 25 minutes, stirring often to ward off lumps and sticky bottoms. Once thick and creamy, swirl in 2 tablespoons of butter and 1/2 cup shredded sharp cheddar cheese until everything is fully melted—this is where the magic starts.

Step 2: Sizzle Up the Bacon

While your grits are working their creamy wonders, heat a large skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is golden and crispy (no skimping here—the bacon adds so much flavor). Remove the crispy bacon with a slotted spoon and set aside, but make sure to leave about a tablespoon of that savory bacon fat in the pan. You’ll need it for the dreamiest shrimp topping.

Step 3: Sauté the Vegetables

To the same skillet, toss in the diced onion, red and green bell peppers, and minced garlic. Sauté for 3 to 4 minutes, stirring, until the vegetables are softened and fragrant from the bacon drippings. This step is where the kitchen truly starts to smell amazing!

Step 4: Cook the Shrimp

Add the peeled and deveined shrimp to your vegetable mixture, then sprinkle in the Cajun seasoning, black pepper, and paprika. Stir everything together and let the shrimp cook for 3 to 4 minutes, just until they turn opaque and curl; resist overcooking for juicy, tender bites. Stir in the reserved crispy bacon and sliced green onions for the final pop of color and flavor.

Step 5: Assemble and Serve

Divide the creamy, cheesy grits into bowls, then spoon the hearty shrimp and bacon mixture over the top. Don’t forget those garnishes—scatter freshly chopped parsley and add a dash or two of your favorite hot sauce for a true Charleston experience. There you have it: the Old Charleston-Style Shrimp and Grits Recipe, ready to savor!

How to Serve Old Charleston-Style Shrimp and Grits Recipe

Garnishes

A bold dish like this deserves a finishing touch! Scatter over a handful of freshly chopped parsley for vibrant color, and don’t be shy with those green onions for a touch of crunch and freshness. A drizzle of hot sauce is the classic Southern move—choose your favorite for just the right amount of heat, or even try a smoky variety for extra depth.

Side Dishes

As filling as this Old Charleston-Style Shrimp and Grits Recipe is, it’s wonderful with a few bright accompaniments. Consider serving with a crisp green salad dressed simply, some sautéed greens like collards or kale, or even fluffy skillet cornbread to soak up every bit of that glorious sauce.

Creative Ways to Present

Impress your friends by serving this recipe in mini bowls for appetizers at a party, or spoon the grits into individual ramekins for an elevated, restaurant-style presentation. You could even make a “grits bar” for brunch—set out a big pot of grits with various toppings and let everyone customize their own bowl. However you serve it, this is a dish that always gets applause.

Make Ahead and Storage

Storing Leftovers

Have leftovers? No problem! Transfer the cooled shrimp and grits into separate airtight containers (keeping them apart preserves the best texture). They’ll keep beautifully in the fridge for up to 3 days, making weekday lunches feel downright luxurious.

Freezing

Grits actually freeze quite well—simply portion the grits into freezer-friendly bags or containers. While shrimp can technically be frozen, they’re always best enjoyed fresh; if you must freeze cooked shrimp, do so separately from the grits, wrapped tightly, for up to one month. Defrost overnight in the fridge before reheating for best results.

Reheating

To revive creamy grits, add a splash of water or milk and reheat gently on the stovetop, stirring often until hot and smooth. For the shrimp topping, warm it gently in a skillet over medium-low heat until just heated through—overcooking at this point can make the shrimp rubbery. With a little care, leftovers taste just as comforting as day one.

FAQs

Can I use instant or quick-cooking grits instead of stone-ground?

You can, but stone-ground grits truly shine in this Old Charleston-Style Shrimp and Grits Recipe because they have unbeatable texture and flavor. If you need to use quick-cooking grits, just adjust the cook time according to the package and keep tasting for that creamy consistency.

What if I want the dish spicier?

This recipe loves customization! For extra heat, add a pinch of cayenne pepper to the shrimp as they cook, or up the hot sauce in your final garnish. You could even sneak a little more Cajun seasoning into the mix to really wake up the spice level.

Do I have to use bacon, or is there a substitute?

Bacon brings smokiness and richness, but if you don’t eat pork, smoked turkey bacon or diced smoked sausage are wonderful alternatives. You can also skip the meat and use a little extra butter and smoked paprika for a deeply satisfying flavor without bacon.

Can I make the grits ahead of time?

Absolutely! The grits in this Old Charleston-Style Shrimp and Grits Recipe can be cooked ahead and gently reheated with a splash of milk or water to loosen them up. Just don’t add the shrimp topping until ready to serve for freshest results.

What’s the best way to keep shrimp from getting rubbery?

The key is to cook the shrimp just until they turn pink and opaque—usually 3 to 4 minutes max. Any longer and they start to tighten up. Have everything prepped and ready so the shrimp go right into the skillet, and you can pull them off the heat the moment they’re done.

Final Thoughts

If you’re craving a taste of the Lowcountry or need a crowd-pleasing comfort dish, make this Old Charleston-Style Shrimp and Grits Recipe your next kitchen adventure. It’s surprisingly easy, absolutely delicious, and just bursting with warmth and flavor—give it a try and let it transport you straight to Charleston with every bite!

Old Charleston-Style Shrimp and Grits Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of the South with this classic Old Charleston-Style Shrimp and Grits Recipe. Creamy stone-ground grits are topped with a savory mix of shrimp, bacon, and vegetables, creating a hearty and satisfying meal.

Ingredients

Scale

Grits:

1 cup stone-ground grits
4 cups water
1/2 teaspoon salt
2 tablespoons butter
1/2 cup shredded sharp cheddar cheese

Shrimp:

1 pound large shrimp (peeled and deveined)
6 slices bacon (chopped)
1 small onion (diced)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
2 cloves garlic (minced)
1/2 teaspoon Cajun seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 green onions (sliced)
Chopped parsley and hot sauce for garnish

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Instructions

Grits: In a saucepan, bring water and salt to a boil. Slowly stir in the grits, reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally, until thick and creamy. Stir in butter and cheddar cheese until melted.
Shrimp: Cook chopped bacon in a skillet until crispy. Set aside, leaving 1 tablespoon of bacon grease. Sauté onion, bell peppers, and garlic until softened. Add shrimp, Cajun seasoning, black pepper, and paprika. Cook until shrimp are pink. Stir in cooked bacon and green onions. Serve over grits.