Looking for the ultimate Charleston shrimp and grits recipe? Well, you've come to the right place. Shrimp and grits aren't just another classic Southern dish to me; they're a dish I grew up eating, and one I've been perfecting the recipe for for years.
This dish has become a family favorite, and it's a recipe I've tinkered with again and again until I got the balance of creamy grits and rich shrimp and smoked sausage gravy just right. I know after one bite, this will become your new favorite version too.
I live in Charleston, South Carolina, in the heart of the low country, and Magnolia's restaurant is famous for their shrimp and grits with sausage tasso gravy. Their version is delicious but is more involved and includes ingredients like tasso ham that are a little tricky to find. This is my take on their recipe, but spoiler alert: you don't need a professional kitchen to pull it off.
I've eaten shrimp and grits at countless restaurants around the South, but nothing beats making it at home where you control the flavors, the textures, and the heat. Plus, it's really fun to impress dinner guests with this one. (And I guarantee they'll be impressed.)
This is an instance where ingredients really do matter. I use Marsh Hen Mill grits and fresh wild-caught Lowcountry shrimp for this recipe. I highly recommend buying the best stone-ground grits you can find and getting wild-caught shrimp. If fresh shrimp aren't available frozen wild-caught shrimp work great as a swap.
Whether you're making this dish for a cozy weekend brunch or a dinner party, this recipe will wow anyone who takes a bite. I promise. Serve it with green beans or a simple green salad and finish off with an epic Southern dessert: my coconut cake recipe, carrot cake pound cake, or key lime pie with graham cracker crust and get ready for the compliments to follow.
And if you love classic Southern comfort food, while you're at it, check out some more of my Southern-inspired recipes: fried green tomatoes, sweet corn and crab risotto, New Orleans bbq shrimp, the best Charleston crab cake, and red rice.
Ready to make those shrimp and grits? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- Southern stone ground grits
- salted butter
- thick-cut bacon
- all-purpose flour
- chicken broth
- dry white wine
- olive oil
- garlic
- smoked sausage
- fresh shrimp
- fresh parsley
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, make the grits. Set aside and keep warm.
- Meanwhile, melt the butter in a saucepan and add the bacon. Cook until crispy then add the flour. Cook until bubbly and then whisk in the broth. Cook until the gravy is thickened. Set aside.
- Next, heat the oil in a large skillet or heavy-bottomed frying pan. Add the sausage and cook until golden brown. Add the garlic and cook 30 seconds until fragrant. Carefully pour in the wine and simmer until the liquid is almost evaporated.
- Finally, add the shrimp and saute until almost cooked through. Add the gravy to the shrimp mixture and cook until the shrimp are done. Season with salt and pepper to taste. Divide the hot grits evenly between serving bowls and top with the shrimp mixture. Sprinkle with parsley before serving.
Hint: You can buy the shrimp already peeled and deveined, but if you get it unpeeled, be sure to buy 2 pounds (to account for the shrimp shells). Once peeled, it'll be close to the 1 ½ pounds you need for this recipe.
Hint #2: I love these grits just as they are, but if you want to change things up, adding some stir-ins to the creamy white grits is an easy way to do that. Make caramelized onion grits or stir in some melted pimiento cheese. Or keep things simple and make white cheddar grits or gouda grits.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Shrimp - I'm very lucky that I live right on the coast, so it's easy to find fresh wild-caught local shrimp. If you're landlocked or don't have a fish market nearby, check your grocery store for wild-caught shrimp. If it's not at the fish counter, you can almost always find some frozen.
- Smoked sausage - For this recipe, I use mild smoked sausage but feel free to use a spicier version like andouille or chorizo.
- Bacon - Regular bacon instead of thin-cut works great. You can even substitute turkey bacon if you prefer. Or, dice up some country ham.
- Chicken broth - If you're out of regular chicken broth, use low-sodium or unsalted. Chicken stock, vegetable broth or stock, and seafood broth or stock are also all great options.
- Dry white wine - Wine can be an optional ingredient if you don't want to use it. You can also substitute dry sherry if you have that on-hand.
Variations
This recipe is super versatile! Check out these additional ways to change things up:
- Spicy Shrimp and Grits - One easy way to increase the spice level of the gravy is to use spicy sausage. You can also stir in crushed red pepper flakes or a little cayenne pepper to give it a kick.
- Cajun Shrimp and Grits - To make this Cajun-inspired, use andouille sausage and sauté a little holy trinity (mix of onion, bell peppers, and celery) in with the garlic. You can also add some diced tomato into the mix.
- Seafood Lovers' Shrimp and Grits - Love seafood? Fold in some lump crabmeat or lobster along with the shrimp.
- Ultimate Brunch Shrimp and Grits - The grits and bacon make this dish feel brunch-y, so go a little further and top with an over-easy egg for each serving.
- Veggie-Packed Shrimp and Grits - For a heartier, vegetable-packed shrimp and grits, add some sautéed peppers and red onion, mushrooms, and sautéed spinach.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- medium or large saucepan
- large skillet or saute pan
- measuring spoons
- liquid measuring cup
- whisk
Storage
To refrigerate: Store the shrimp mixture separately from the grits in airtight containers for up to 3 days in the fridge.
To freeze: Once cooked, the shrimp don't freeze all that well, but it still can be done. Freeze the gravy and grits separately in airtight containers for up to 2 months.
Reheating: Warm the grits in a saucepan over low heat with a splash of milk or broth to restore their creaminess. Reheat the shrimp gravy gently over low heat in a saucepan.
Tasty Tip
Be careful not to overcook the shrimp. Add them right at the end of cooking so they don't become rubbery.
Frequently asked questions
You can! For the best results, don't add the shrimp until right before you're ready to serve. And, if necessary, add a little extra broth or milk to the grits if they get too thick.
Stone-ground grits have more texture and flavor, while instant grits are finer and cook faster. If you want the best grits possible, don't use instant grits.
Nope! Swap it with chicken broth, vegetable broth or seafood stock. Add a splash of lemon juice to brighten things up.
It's not spicy at all. If you want it spicier, go for a spicy sausage or add some cayenne or serve with hot sauce.
You can, but try to use wild-caught shrimp for the best results. Thaw the shrimp completely and pat dry with paper towels before cooking.
You can make a slurry by whisking together equal parts all-purpose flour or cornstarch and cold water or broth. Start with 1 tablespoon of each and whisk into the gravy. Cook for about 2 to 3 minutes or until it thickens.
Absolutely. Just add a little more milk or ¼ to ½ cup of the chicken broth and whisk until smooth.
Nope! I actually prefer using half and half instead of heavy cream (and that's what my grits recipe calls for).
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these grits with shrimp sausage herb gravy:
🍽Get the recipe
The Best Charleston Shrimp and Grits
Equipment
- chef's knife
- medium saucepan
- large skillet
- measuring spoons
- liquid measuring cup
- whisk
Ingredients
- Creamy Stone Ground Grits
- 2 tablespoon salted butter
- 3 slices thick-cut bacon, chopped
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 tablespoon olive oil
- 8 ounces smoked sausage, cut into half-moons
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 ½ pound medium to large-size peeled and deveined shrimp
- Chopped fresh parsley
Instructions
- Make the grits. Keep warm.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the bacon and cook until crispy, about 3 minutes. Sprinkle in the flour and cook until the mixture is foamy and begins to have a nutty aroma. Whisk in the broth and cook until thickened. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, about 2 to 3 minutes.
- Add the garlic and cook 30 seconds or until fragrant. Add the wine and cook until the liquid dissolves. Add the shrimp.
- Cook for 3 minutes or until the shrimp are almost cooked through. Add the gravy and stir to combine. Season with salt and pepper to taste.
- To serve, spoon the shrimp mixture over bowls of grits and sprinkle with parsley.
Video
Notes
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Be sure to cook the shrimp to a minimum temperature of 145°F.
- Do not use the same utensils on cooked food that previously touched raw seafood/meat.
- Wash your hands after touching raw seafood/meat.
- Don't leave leftovers sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Claudia-Cristina says
I tried this Charleston shrimp and grits recipe and it was creamy, flavorful, and perfectly comforting—just like a classic Southern dish!
AshleyFreeman says
Amazing! Thanks Claudia!
jaleah says
these shrimp and grits are amazing! southern comfort at its finest.
AshleyFreeman says
Yes! The ultimate comfort food!
Leslie says
This is such a classic shrimp and grits recipe! I loved everything about it!
AshleyFreeman says
Hooray! I'm so glad you loved it as much as I do!
Tisha says
This Charleston Shrimp and Grits recipe is absolutely mouthwatering. Classic flavor and easy to follow recipe steps!
AshleyFreeman says
Thanks Tisha! Glad you enjoyed it!
Krystle Smith says
The shrimp came out so tender, and that smoky, flavorful gravy with the andouille sausage? Just wow! Served it over creamy, cheesy grits, and it felt like a warm hug in a bowl.
AshleyFreeman says
A warm hug in a bowl--love that!
steven gomez says
This shrimp and grits recipe is fantastic! I made it for a family brunch last weekend, and the creamy stone-ground grits paired with that smoky sausage gravy were a total hit. I used andouille for a little extra spice, as you suggested, and it gave the dish such a great kick. Living nowhere near Charleston, I had to go with frozen wild-caught shrimp, but they worked perfectly. I’ve been diving into Southern recipes lately, and your tip about not overcooking the shrimp was spot-on. Thanks for sharing such a detailed and approachable recipe!
AshleyFreeman says
Steven--thank you so much for your note. It made my day. I'm so happy it was a hit!