The Best Charleston Shrimp and Grits
This Charleston shrimp and grits recipe is my tried-and-true take on a Lowcountry classic: creamy stone-ground grits topped with a rich shrimp and smoky sausage gravy. Inspired by the famous Magnolia’s version but simplified for home cooks, it’s comfort food that feels restaurant-worthy without the fuss.
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Servings: 4
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.
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Notes
Note: To get 1 ½ pounds of peeled and deveined shrimp, I recommend buying 2 pounds to account for the weight of the shells.