American · Dinner
Charleston Shrimp and Grits Bowl
South Carolina Lowcountry tradition reading sauteed shrimp with smoked andouille in a tomato-laced gravy, plated over creamy stone-ground white grits enriched with sharp cheddar, finished with scallion and lemon for the Charleston weeknight bowl.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
360Calories
23gProtein
2gFat
62gCarbs
0gSugar
4gFiber
102mgSodium
137mgChol
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Instructions
1
Prep
Slice andouille into 5mm coins. Dice tomato. Finely chop onion and scallion separately. Mince garlic. Grate cheddar. Halve both lemons. Pat shrimp dry.
2
Boil
Bring water and chicken stock to a boil over high heat 4 minutes. Whisk in grits and 0.5 tsp salt in a slow stream. Drop to low, cook 20 minutes whisking every 4 minutes until thick and creamy.
3
Finish
Whisk milk, butter, and cheddar into grits over low heat 90 seconds until cheese melts and glossy. Cover and keep warm off direct heat.
4
Sear
Heat 2 tbsp olive oil in a large skillet over medium-high 2 minutes. Lay andouille in a single layer 4 minutes turning once until both sides turn deep mahogany. Drop to medium, add onion 3 minutes until softened.
5
Build
Add garlic, Creole seasoning, smoked paprika, and cayenne 60 seconds. Add tomato and 1 tsp salt 4 minutes until broken down. Toss shrimp through with 2 tbsp olive oil and black pepper.
6
Crisp and plate
Cook shrimp over medium 2 minutes per side until curled and opaque. Off heat, squeeze in lemon juice. Divide grits between two bowls, ladle shrimp and andouille over each, scatter scallion, rest a lemon half on rim of each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) peeled raw shrimp
- 120g (4.2 oz) stone-ground white grits
- 160g (5.6 oz) smoked andouille sausage
- 80g (2.8 oz) sharp cheddar
- 300g (10.6 oz) ripe tomato
- 40g (1.4 oz) scallion
- 60g (2.1 oz) yellow onion
- 6 garlic cloves
- 40g (1.4 oz) unsalted butter
- 4 tbsp extra-virgin olive oil
- 120ml (1/2 cup) whole milk
- 600ml (2 1/2 cup) chicken stock
- 480ml (2 cup) water
- 2 tsp Creole seasoning
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh lemon juice
- 2 medium lemon