These Charleston Shrimp and Grits feature a bed of creamy grits topped with flavorful shrimp and Andouille sausage!
A couple months ago, I traveled down to Richmond, VA for a visit to the Sabra factory. (That was an awesome experience! Check out this Honey Mustard Chicken Salad post for more about the Sabra visit.) I gotta say that I loved being back in the South…even if it was only for 2 days. In order to fly from Albany, NY to Richmond, VA, I had to connect through Atlanta. (You geography whizzes will quickly realize the silliness involved with that itinerary.) But it’s all good…I got to spend a couple days back in the South, and I loved every minute of it.
After checking into the hotel, I stopped by the hotel store to grab a drink. As I opened the cooler door, I spotted two types of iced tea: Sweet and Extra Sweet. I kid you not! There is no such thing as unsweetened tea in the South. I grabbed a sweet tea and headed off to my room to settle in. (Yes, the extra sweet is too sweet…even for me.)
That evening, our group headed out to a nearby restaurant that specialized in ‘new southern’ cuisine. I was in heaven! Appetizer: fried green tomatoes with pimento cheese sauce. Entree: shrimp and grits. Dessert: bananas foster. That’s quintessential southern cookin’ right there…and I’m pretty sure I picked up my plate and licked it after each course. I have no shame.
As I’ve mentioned before, I grew up in Charleston, SC. Winding cobblestone streets. Narrow alleys that ran between antebellum homes. The historic City Market. I didn’t realize how lucky I was to grow up in such a cool city.
A couple of years ago, I had the chance to go back to Charleston for a family wedding, and Laura came with me. It was her first (but certainly not last) visit, and she had a blast. If there’s one thing Charleston is known for now, it’s food. Amazingly delicious Southern food.
Laura ordered Charleston Shrimp and Grits for lunch on our first day in town…and she’s been hooked ever since! My meal in Richmond totally reminded me how much Laura loves shrimp and grits, so I decided to whip up a batch for dinner last week. Well, to be fair, this isn’t exactly a “whip up” type of meal. This Charleston Shrimp and Grits recipe has several elements, so it’s more ‘weekend cooking’ than ‘weekday cooking’. But trust me when I say that the time is well spent to make this one!
I unfortunately cannot find stone-ground grits up here in New York, so I have to settle with the quick cooking variety instead. (If you can get ‘real’ grits in your area, definitely use those instead!) But picture this: cheesy, creamy grits topped with bacon, Andouille sausage, peppers and onions. And don’t forget the shrimp on top! This Charleston Shrimp and Grits is absolutely a winning recipe! If you think grits are bland and boring, then try this one out. Then come back and let me know what you think. I promise I won’t say, “I told you so!” Enjoy!