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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice andouille into 5mm coins. Dice tomato. Finely chop onion and scallion separately. Mince garlic. Grate cheddar. Halve both lemons. Pat shrimp dry.
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.
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.
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.
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.
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.