Shrimp and grits is a beloved Southern dish, and Charleston Shrimp and Grits takes this classic to an unforgettable level. But did you know this dish could be prepared in under 90 minutes, significantly reducing time compared to most recipes? Whether you’re a seasoned chef or someone looking to bring the flavors of Charleston into your kitchen, this dish is sure to impress. Let’s dive into the world of this deliciously rich, creamy, and flavorful recipe.

Ingredients List

For the Shrimp:

• 6 slices of bacon, chopped
• 1 pound of shrimp, peeled and deveined
• 2 tablespoons of flour, seasoned with salt and pepper to taste
• 1 ¼ cups of sliced shiitake mushrooms
• 1 large clove of garlic, minced
• 2 teaspoons of lemon juice
• ½ teaspoon of Tabasco sauce
• ¼ cup of thinly sliced green onions
• 1 ½ tablespoons of peanut oil (optional)

For the Grits:

• 4 ½ cups of water
• 1 cup of stone-ground grits
• 1 teaspoon of salt
• 3 tablespoons of butter
• ½ teaspoon of freshly ground pepper
• ½ teaspoon of Tabasco sauce

Timing

Preparation Time:

• 20 minutes: For chopping, slicing, and prepping ingredients.

Cooking Time:

• 35-40 minutes: The grits take about 35-40 minutes to thicken and cook.
• 10 minutes: The shrimp, bacon, and mushrooms will cook within 10 minutes.

Total Time:

• 90 minutes (which is 20% less than the average time for a similar recipe).

Step-by-Step Instructions

1. Prepare the Grits:

• Step 1: In a medium saucepan, bring 4 ½ cups of water to a boil over high heat.
• Step 2: Whisk in the 1 cup of stone-ground grits and 1 teaspoon of salt.
• Step 3: Reduce the heat to low, allowing the grits to cook for about 35-40 minutes, stirring occasionally.
• Tip: Ensure you stir the grits gently, as they can burn at the bottom. It’s best to use a wooden spoon for even stirring.

2. Prepare the Shrimp:

• Step 4: In a medium skillet over medium-high heat, cook the 6 slices of chopped bacon, stirring occasionally until crisp (about 5-6 minutes).
• Step 5: Drain the bacon on paper towels and reserve the bacon fat in the pan. If needed, add peanut oil to make up approximately 1 ½ tablespoons of fat in the pan.
• Step 6: Toss the shrimp in the seasoned flour until lightly coated. Make sure to remove any excess flour to avoid clumping.
• Step 7: In the skillet, cook the shrimp on one side for about 2 minutes, then flip them over.
• Step 8: Add the mushrooms and bacon to the skillet, and continue cooking for another 2 minutes.
• Step 9: Add the minced garlic, and stir constantly to avoid burning the garlic. Let it cook for 1-2 minutes.
• Step 10: Remove the pan from the heat and stir in the lemon juice, Tabasco, and green onions.
• Tip: Be mindful of the shrimp’s cooking time – they cook quickly and can become tough if overcooked.

3. Combine and Serve:

• Spoon the creamy, perfectly cooked grits onto a serving dish.
• Top with the shrimp and bacon mixture, and serve immediately for the best flavor and texture.
• Garnish with extra green onions for a fresh burst of flavor.

Nutritional Information

This nutritional information is based on the exact ingredients listed in the recipe and provides a balanced and rich meal perfect for a satisfying lunch or dinner.

Healthier Alternatives for the Recipe

While Charleston Shrimp and Grits is already a hearty dish, you can make a few modifications for a healthier take.

1. Low-Fat Bacon: Substitute regular bacon with turkey bacon for a lower-fat alternative without sacrificing flavor.
2. Gluten-Free Flour: Replace the flour with gluten-free alternatives like rice flour or cornstarch, perfect for those with gluten sensitivity.
3. Cauliflower Grits: Swap the stone-ground grits with cauliflower rice for a low-carb version that still delivers a creamy texture.
4. Olive Oil: Use olive oil instead of peanut oil for a healthier fat option.
5. Vegetarian Option: Replace the shrimp with sautéed mushrooms or plant-based protein like tempeh for a vegetarian-friendly dish.

Serving Suggestions

Charleston Shrimp and Grits can be served in a variety of ways to elevate the dining experience:

1. Serve with a Side Salad: Complement the richness of the shrimp and grits with a crisp, light salad like arugula with a lemon vinaigrette.
2. Pair with White Wine: A light, crisp white wine like Sauvignon Blanc or Chardonnay works wonderfully with this dish.
3. Add Vegetables: Roasted asparagus or sautéed spinach adds a nice touch of greens to balance the flavors.
4. Toast: Serve with a side of crispy, buttered toast for extra crunch and flavor.
5. Garnish with Fresh Herbs: Fresh parsley or cilantro can add a burst of color and freshness to the dish.

Common Mistakes to Avoid

To ensure you get the best results when preparing Charleston Shrimp and Grits, here are a few common mistakes to avoid:

1. Overcooking the Shrimp: Shrimp cooks very quickly. Overcooking them will result in a rubbery texture, so keep an eye on them during the cooking process.
2. Burning the Garlic: Garlic cooks fast and burns easily, giving a bitter taste. Stir frequently, especially when adding it to the pan.
3. Undercooking the Grits: Stone-ground grits need time to cook properly. Don’t rush the process – give them about 35-40 minutes to reach the desired creamy consistency.
4. Not Seasoning Enough: Both the shrimp and grits need proper seasoning to enhance their flavors. Taste and adjust the seasoning as needed, especially with salt and Tabasco.
5. Skipping the Bacon Fat: The bacon fat adds a rich flavor to the shrimp. If you don’t have enough, the optional peanut oil can help, but bacon fat is key.

Storing Tips for the Recipe

If you have leftovers or want to prepare this dish ahead of time, here are some practical storage tips:

1. Store Separately: Store the grits and shrimp mixture separately in airtight containers. This prevents the grits from becoming too soggy when reheated.
2. Refrigeration: Both the shrimp and grits can be stored in the fridge for up to 2 days. Be sure to cool them down to room temperature before storing.
3. Freezing: While it’s best to eat this dish fresh, the shrimp mixture can be frozen for up to 2 weeks. However, the grits may lose their creamy texture upon reheating.
4. Reheating: To reheat the grits, add a splash of water or milk to restore their creaminess. For shrimp, reheat gently in a skillet or microwave.

Conclusion

Charleston Shrimp and Grits is a flavorful and satisfying dish that’s perfect for any occasion. With its rich combination of shrimp, bacon, mushrooms, and creamy grits, it’s no wonder why this Southern classic remains a favorite. Try this recipe today and impress your friends and family with your culinary skills. Share your thoughts or any variations you’ve tried in the comments below, and don’t forget to subscribe for more delicious recipes and tips!

FAQs

Q1: Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture.

Q2: Can I make this recipe without bacon?
Yes! You can skip the bacon or use a vegetarian substitute like smoked tempeh or vegan bacon.

Q3: How can I make this dish spicier?
For a spicier version, increase the amount of Tabasco sauce or add a pinch of cayenne pepper to the shrimp mixture.

Q4: Can I prepare the grits in advance?
Yes, you can prepare the grits ahead of time and store them in the refrigerator. Reheat them with a little water or milk to restore the creamy texture.

Q5: Can I use regular grits instead of stone-ground grits?
Stone-ground grits provide a more authentic texture, but regular grits can be used as a substitute if you’re in a pinch. Just adjust the cooking time as needed.

Charleston Shrimp and Grits: A Flavorful Southern Delight

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• Total Time: 90 minutes
• Yield: 4 servings 1x

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Description

A Southern classic reimagined, Charleston Shrimp and Grits blends creamy stone-ground grits with savory shrimp, crispy bacon, and umami-packed shiitake mushrooms. It’s comforting, flavorful, and perfect for any meal where you want to impress.

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Ingredients

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• 6 slices of bacon, chopped
• 1 pound of shrimp, peeled and deveined
• 2 tbsp flour, seasoned with salt and pepper
• 1 ¼ cups sliced shiitake mushrooms
• 1 large clove garlic, minced
• 2 tsp lemon juice
• ½ tsp Tabasco sauce
• ¼ cup sliced green onions
• 1 ½ tbsp peanut oil (optional)
• 4 ½ cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 3 tbsp butter
• ½ tsp freshly ground pepper
• ½ tsp Tabasco sauce

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Instructions

1. In a medium saucepan, bring 4 ½ cups of water to a boil. Whisk in grits and salt. Reduce heat to low and simmer for 35–40 minutes, stirring occasionally.
2. In a skillet over medium-high heat, cook chopped bacon until crispy, about 5–6 minutes. Drain bacon on paper towels and reserve bacon fat.
3. Add peanut oil if needed to make 1 ½ tbsp total fat in skillet.
4. Toss shrimp in seasoned flour, shaking off excess. Cook shrimp in skillet for 2 minutes on one side.
5. Add mushrooms and bacon, then flip shrimp and cook 2 more minutes.
6. Add garlic and cook 1–2 minutes, stirring constantly.
7. Remove from heat and stir in lemon juice, Tabasco, and green onions.
8. To serve, spoon cooked grits into bowls and top with shrimp mixture. Garnish with extra green onions.

Notes

Use turkey bacon or olive oil for a lighter version. Cauliflower grits and gluten-free flour can make this recipe low-carb and gluten-free. Store shrimp and grits separately for best reheating results.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 plate
• Calories: 387
• Sugar: 1g
• Sodium: 737mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 279mg