Old Charleston-Style Shrimp and Grits Recipe-Learn in just 5 minute

Old Charleston-Style Shrimp and Grits Recipe-Learn in just 5 minute:- This restaurant-quality prawn and grits recipe transports you to coastal South Carolina. Whether you’re a beginner or an expert, this top-rated recipe will impress your guests.

Old Charleston-Style Shrimp and Grits Recipe-Learn in just 5 minute

What’s Grits and Shrimp?

• The Lowcountry of coastal South Carolina and Georgia serves prawns and grits.
• Although traditionally served at breakfast, it’s often served at lunch or dinner.
• Charleston Receipts, the oldest Junior League cookbook still in print, published the first recipe for the ingredients in 1950.
• Nobody knows when they were first served together.

Making Shrimp and Grits

• The full recipe is below, but here’s a preview:
• To cook grits, boil them with half-and-half until thick, creamy, and tender. Stop cooking, set aside, and warm.

Marinate Shrimp

• A simple marinade of cayenne pepper, lemon juice and salt makes delicious prawns without overpowering the other flavours.

Cook Meat and Vegetables

• Brown sausage in skillet. Remove sausage from skillet and add bacon.
• After evenly browning bacon in the skillet, drain on paper towels and chop or crumble when cool.
• Cook bell peppers, onion, and garlic in bacon fat.

Make Roux

• Stir melted butter and flour over medium heat to make a smooth, golden roux.
• Put the roux on the sausage, shrimp and vegetables in the skillet.

Finish Sauce

• Pour chicken broth, bacon, and Worcestershire sauce into the skillet.
• Stir until sauce thickens and prawns turns pink.

Gather and Serve

• Add Cheddar cheese to grits. Place grits on plates and top with saucy prawns.

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What’s with grits and prawns?

• You can serve prawns and grits without anything.
• It’s rich and satisfying alone.
• If you want to go all out, serve this dish with Lowcountry food like okra and tomatoes.

Storing Leftover Shrimp and Grits

• Store prawns and grits separately in airtight containers in the fridge. Shrimp last two days and grits four.

Ingredients

• 3 cups water
• Two teaspoons salt
• 1 cup coarse grits
• Two cups half-and-half
• 2 pounds raw, peeled, deveined prawns
• salt to taste
• 1-pinch cayenne pepper, or to taste
• 1-juiced medium lemon
• 1 lb. andouille sausage
• 1/4-inch slices
• 5 bacon slices
• 1 chopped medium green bell pepper
• 1 chopped medium red bell pepper
• 1 chopped medium yellow bell pepper
• 1 cup chopped onion
• 1 tsp minced garlic
• ¼ cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 tbsp Worcestershire
• 1 cup shredded sharp Cheddar

Directions

• Boil water and 2 teaspoons salt in a heavy saucepan over medium-high heat.
• Whisk grits into boiling water, then half-and-half.
• Simmer on medium-low heat, stirring occasionally, until grits are thickened and tender, 15–20 minutes. Reserve and warm.
• Sprinkle cayenne pepper and salt on prawns. Toss with lemon juice and marinate.
• Put sausage slices in a large skillet on medium-high heat. Cook 5–8 minutes, stirring occasionally, until browned. Remove skillet sausage.
• In the same skillet, add bacon. Brown evenly in 5 minutes per side over medium-high heat.
• Drain bacon on paper towels, then chop or crumble when cool. Keep bacon grease in skillet.
• Cook and stir bell peppers, onion, and garlic in bacon drippings for 8 minutes until onion is translucent.
• Add cooked sausage, marinated prawns and vegetables to the skillet. Turn off heat and set aside.
• Butter in a small saucepan melts over medium heat. Stir in flour to make a smooth roux.
• Reduce heat to low and stir constantly until mixture is golden brown, 8–10 minutes. Watch out—mixture burns easily.
• Pour roux over sausage, prawns and veggies.
• Stir chicken broth, bacon, and Worcestershire sauce in a skillet over medium heat.
• Let sauce thicken and prawns turn opaque and bright pink, about 8 minutes.
• Stir Cheddar cheese into grits just before serving to melt and make them creamy and light yellow.
• Place grits on plates and top with shrimp mixture.

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