Old Charleston-Style Shrimp And Grits Recipe

Other Essentials:

• Salt, to taste
• Butter, for greasing the skillet

1 pound large shrimp

The key to making a truly authentic Old Charleston-Style Shrimp and Grits recipe is to use high-quality ingredients, particularly when it comes to the shrimp.

For this dish, you’ll need:

• 1 pound large shrimp

The shrimp should be fresh and have a good texture. Look for shrimp that are plump and firm to the touch.

The size of the shrimp is also important – large shrimp will yield more flavor and texture than smaller ones.

• Chef’s note: When selecting shrimp, make sure they are free of shells and have a transparent appearance. This indicates that they are fresh and of good quality.

You can typically find large shrimp at most seafood markets or high-end grocery stores. If you’re having trouble finding them in your local area, consider substituting with jumbo shrimp as a close alternative.

Regardless of the type of shrimp you choose, be sure to purchase them on the day you plan to cook them for the best flavor and texture.

In addition to using high-quality shrimp, it’s also essential to use the right type of grits. Stone-ground or steel-ground grits work best in this recipe, as they have a coarser texture that pairs well with the succulent shrimp and flavorful sauce.

4 slices of bacon

The recipe for traditional Old Charleston-Style Shrimp and Grits is a beloved Lowcountry classic, with 4 slices of bacon playing a crucial role in the dish’s rich flavors.

The first step involves cooking the bacon until it reaches a crispy golden brown, then set aside. This initial step sets the stage for a depth of smoky flavor that will be essential to the overall taste experience.

It’s worth noting that using thick-cut, smoked bacon is ideal for this recipe as it adds an extra layer of complexity and richness to the dish. The 4 slices are typically cut into lardons or small pieces after cooking, adding texture to the final product.

The smoky essence from the bacon infuses into the shrimp throughout the sautéing process, marrying perfectly with the spices, herbs, and other ingredients that make up this iconic recipe. When cooked down with aromatics like onion, garlic, and bell pepper, the flavors meld together in perfect harmony.

This distinctive blend of smoky, spicy, and savory elements ultimately contributes to the unparalleled taste experience that makes Old Charleston-Style Shrimp and Grits a staple dish across the United States. The 4 slices of bacon are an integral component within this culinary masterpiece.

It’s interesting to note that substituting or omitting the 4 slices of bacon will drastically alter the flavor profile, making it impossible for the dish to achieve its intended depth and complexity. Therefore, it is essential to incorporate high-quality smoked bacon into this recipe to replicate the authentic flavors of Old Charleston-Style Shrimp and Grits.

When pairing with creamy grits, the smokiness from the bacon perfectly complements the rich texture of the dish, showcasing the quintessential qualities that make this Lowcountry classic truly unforgettable. By honoring its traditional ingredients like 4 slices of smoked bacon, you can create an authentic and mouth-watering rendition of Old Charleston-Style Shrimp and Grits.

1 large onion, chopped

A 1 large onion will provide a significant amount of flavor to the Old Charleston-Style Shrimp and Grits recipe.

The onion should be chopped, which means cutting it into small pieces or thin slices, depending on your preference for texture in the dish.

Chopping the onion allows its flavors and aromas to distribute evenly throughout the recipe, adding a depth of character that complements the shrimp and grits.

The size of the chop will also affect how quickly the onion cooks, with smaller pieces cooking more rapidly than larger ones.

Aim for uniformity in your chopping to ensure consistent results when combining the ingredients in the pan.

2 cloves of garlic, minced

When it comes to the ingredients used in traditional Charleston-style shrimp and grits, 2 cloves of garlic play a crucial role in adding depth and complexity to the dish.

The key to getting the most out of these aromatic bulbs is to mince them properly.

To do this, place the garlic cloves on a cutting board and slice off both ends to create a flat surface. This helps prevent the garlic from rolling around while you’re cutting it.

Next, peel each clove of garlic by gently squeezing the skin and pulling it away from the flesh underneath.

Once peeled, place one clove on its side and slice into thin pieces lengthwise. Continue slicing until you reach the root end of the clove.

Repeat this process for the second clove of garlic.

Now that your garlic is minced, it’s time to cook it. Add 1-2 tablespoons of olive oil to a pan over medium heat and sauté the minced garlic until fragrant – about 30 seconds to 1 minute.

The goal is to mellow out the flavor of the garlic slightly without allowing it to burn or become too dark in color.

This subtle preparation will help unlock the full potential of your garlic, making it a truly integral component in this Charleston-style shrimp and grits recipe.

1 cup stoneground grits

Grits are a staple ingredient in traditional Southern cuisine, particularly in **Charleston-Style** dishes like this iconic shrimp and grits recipe.

For this recipe, you’ll need 1 cup stoneground grits, which is a key difference between this dish and other shrimp and grits recipes that use instant or steel-ground grits.

The **stoneground** process involves grinding the corn using stones, resulting in a coarser texture and nuttier flavor compared to regular ground grits.

This type of grits also has a higher fiber content due to the stone-grinding process, which helps to release more of the natural oils from the corn, adding depth and complexity to your dish.

To use stoneground grits, simply rinse them in cold water, drain well, and bring 4 cups of water or broth to a boil.

Add the rinsed grits to the boiling liquid, stirring constantly to prevent lumps from forming. Reduce heat to low, cover the pot, and let cook for about 20-25 minutes or until the grits have reached your desired consistency.

2 cups chicken broth

The Old Charleston-Style Shrimp and Grits Recipe relies heavily on a few key ingredients to create its signature flavor and texture.

One crucial component is the chicken broth, which serves as the foundation for the dish’s rich, savory sauce.

We need two cups of **chicken broth** in total. This amount will provide enough liquid to cook our shrimp and grits, while also allowing the flavors to meld together beautifully.

You can use low-sodium chicken broth if you prefer a less salty dish. However, keep in mind that the flavor may not be as robust as using regular chicken broth.

Regardless of your choice, make sure to use high-quality chicken broth that is free from artificial additives and preservatives. This will ensure the best possible taste and texture for your Old Charleston-Style Shrimp and Grits Recipe.

1/4 cup heavy cream

When it comes to the ingredients for an authentic Old Charleston-Style Shrimp and Grits, 1/4 cup of heavy cream plays a crucial role in achieving that rich, indulgent flavor. Heavy cream is a key component in this recipe, adding depth and velvety texture to both the shrimp and grits.

Heavy cream, also known as whipping cream or heavy whipping cream, is a high-fat dairy product that contains a minimum of 36% fat content. This rich, creamy liquid is made by skimming off the thick cream from the top of milk, which is then pasteurized and packaged for distribution.

In the context of Old Charleston-Style Shrimp and Grits, heavy cream serves several purposes. Firstly, it helps to emulsify the dish’s flavors, binding together the savory shrimp, spicy and smoky bacon, and tangy tomato sauce with its smooth, creamy texture. Secondly, it adds a luxurious richness to the overall flavor profile of the dish.

When using heavy cream in this recipe, it’s essential to note that you want to heat it slowly over low heat, whisking constantly to prevent it from scorching or separating. As the cream warms up, its fat molecules will begin to break down and emulsify with the other ingredients, creating a harmonious balance of flavors and textures.

Furthermore, heavy cream helps to thicken and enrich the sauce in this recipe, creating a more indulgent and satisfying finish to each bite. When cooked with the shrimp, bacon, tomato paste, garlic, onion, cayenne pepper, black pepper, and chopped scallions, the 1/4 cup of heavy cream will bind all these flavors together into a rich, savory sauce that coats every morsel of succulent shrimp.

Overall, heavy cream is an essential ingredient in this recipe, playing a critical role in balancing out the bold, savory flavors with its luxurious richness and creamy texture.

The quintessential Lowcountry dish from South Carolina, Old Charleston-Style Shrimp and Grits has a rich history that dates back to the 18th century when African slaves first brought their culinary traditions to the Americas.

At its core, this beloved recipe relies on just a handful of high-quality ingredients that are carefully selected for their ability to elevate the dish beyond mere comfort food into an authentic and mouth-watering experience.

The star of the show is undoubtedly the shrimp itself – succulent, fresh, and sourced from local waters whenever possible. Look for head-on Gulf or Southeast Atlantic white shrimp, which offer a more robust flavor profile compared to their peeled counterparts.

Another crucial component is grits: stone-ground, not instant, and preferably made from heirloom corn varieties like Grits ‘n Grains’ Southern Belle. The subtle sweetness of these slow-cooked grains will provide an ideal base for the subsequent flavors.

Next up are the aromatics – onions, bell peppers (or sweet peppers), and garlic – which serve as the foundation for the dish’s pungent depth. These should be sautéed until softened and lightly caramelized to bring out their inherent sweetness.

The ‘holy trinity’ of Lowcountry cuisine includes the trio of bacon, sausage, and ham hocks – all of which add a smoky, savory dimension to the recipe. Opt for thick-cut, smoked pork belly or Andouille sausage from a reputable supplier for an authentic taste.

Other essential ingredients include high-quality olive oil, kosher salt, freshly ground black pepper, chopped scallions, and crumbled cheddar cheese (for serving). Don’t be shy with the seasoning – this dish is meant to be bold and unapologetic!

Finally, a splash of white wine or dry sherry adds an undercurrent of acidity that helps cut through the richness. If using, feel free to substitute with a light-bodied beer like lager or pilsner for added depth.

The Old Charleston-Style Shrimp and Grits recipe requires patience and dedication – so be sure to set aside a leisurely morning to prepare it, as the slow cooking process will reward you with an unforgettable culinary experience.

Cooking the Shrimp and Grits

Step 1: Cooking the Grits:

To prepare the classic Old Charleston-Style Shrimp and Grits, we begin by cooking the grits, which are a staple ingredient in this traditional Lowcountry dish.

Start by bringing 4 cups of water to a boil in a large pot over high heat. It’s essential to use a heavy-bottomed pot, as this will help distribute the heat evenly and prevent the grits from scorching at the bottom.

Once the water is boiling, gradually whisk in 1 cup of stone-ground grits. You can also use steel-ground grits if that’s what you have on hand, but stone-ground grits have a coarser texture and better flavor, so if possible, opt for those.

Reduce the heat to medium and cook the grits, stirring constantly with a whisk or wooden spoon, until they come to a boil. This should take about 5-7 minutes, depending on your stovetop’s temperature and the type of grits you’re using.

Once the grits have reached a rolling boil, reduce the heat to low and simmer, covered, for 20-25 minutes, or until they’ve absorbed most of the liquid and have a creamy consistency. Stir the grits occasionally to prevent them from sticking to the bottom of the pot.

As you’re cooking the grits, make sure to stir in 1/2 teaspoon of salt and 1 tablespoon of unsalted butter to enhance their flavor and texture. You can also add other seasonings or spices to suit your taste, such as a pinch of cayenne pepper or some grated cheddar cheese.

The quintessential Lowcountry dish that embodies the rich flavors and traditions of old Charleston – Shrimp and Grits, a culinary masterpiece that never fails to delight.

To cook this beloved recipe, start by gathering the freshest ingredients from your local market or seafood purveyor:

• Shrimp: Cut 1 pound of fresh shrimp into bite-sized pieces and set aside for later use. It is recommended to use head-on shrimp if possible, as they contain more flavor and nutrients.
• Grits: Select a stone-ground grit, such as white or yellow corn, and grind it in a food processor until fine, but not too finely ground – you want the texture to be slightly rough for proper grit texture.
• Aromatics: Purchase 1 medium onion, 2 cloves of garlic, 1 tablespoon of fresh chopped parsley, and 1 teaspoon of dried thyme.

Now, let’s move on to the preparation stage:

1. Cooking Grits: In a medium saucepan, bring 4 cups of salted water to a boil and gradually whisk in the ground grits. Reduce heat to a simmer, cover with a lid, and cook for approximately 20-25 minutes or until desired texture is achieved.

2. Preparing Aromatics: In another saucepan, melt 2 tablespoons of butter over medium heat and sauté the chopped onion until translucent, followed by minced garlic (be cautious not to burn it), then stir in parsley and thyme for added depth of flavor.

Now that we have our grits cooked and aromatics prepared, let’s assemble our Shrimp and Grits dish:

• Searing Shrimp: In a large skillet over high heat, add the remaining 2 tablespoons of butter and sear the shrimp until they are pink on both sides and just set. Be careful not to overcook.
• Combining Grits, Aromatics, and Shrimp: Add cooked grits to a shallow dish or individual serving vessel and spoon the sautéed aromatics on top of it. Finish with seared shrimp.

The last step is presentation:

1. Garnish with fresh herbs: Top each serving with chopped parsley, chives or scallions to add pops of color and freshness.

Bring the chicken broth to a boil in a medium saucepan

To prepare this classic Lowcountry dish, start by bringing the chicken broth to a boil in a medium saucepan.

This will help to create a rich and flavorful base for your shrimp and grits, so it’s essential to get the broth hot and simmering before adding any other ingredients.

Once the broth is boiling, reduce the heat to a gentle simmer and let it cook while you prepare the remaining components of your dish.

Next, in a large skillet, melt 2 tablespoons of butter over medium heat. This will help to create a smooth and creamy sauce for your grits.

Add 1/4 cup of all-purpose flour to the melted butter, whisking constantly to prevent lumps from forming.

Cook the roux for about 5 minutes, stirring occasionally, until it reaches a light golden color and has a nutty aroma.

Slowly pour in 2 cups of heavy cream, whisking continuously to avoid lumps and ensure a smooth consistency.

Bring the mixture to a simmer and cook for an additional 2-3 minutes, or until it has thickened to your liking.

Meanwhile, cook 1 pound of shrimp according to package instructions. You can either sauté them in a separate skillet with some oil and seasonings, or poach them in the chicken broth you brought to a boil earlier.

Once the shrimp are cooked, add them to the creamy sauce and stir to combine.

To assemble your Old Charleston-Style Shrimp and Grits, place a scoop of creamy grits onto each plate, followed by a generous helping of sautéed shrimp.

Garnish with chopped scallions, grated cheddar cheese, or crumbled cooked bacon to add extra flavor and texture.

Add the stoneground grits, whisking constantly

The quintessential Lowcountry dish, **Shrimp and Grits** is a beloved breakfast staple in Old Charleston. To cook it to perfection, begin by preparing the _stoneground grits_.

Rinse 1 cup of _stoneground grits_ in a fine-mesh strainer under cold water, then drain well. In a medium saucepan, combine the rinsed _girts_, 4 cups of water, and a pinch of salt. Whisking constantly to avoid lumps, cook over medium heat, stirring occasionally, until the _girts_ have thickened and come to a boil.

Reduce the heat to low and continue cooking, whisking frequently, for about 20-25 minutes, or until the _girts_ have reached your desired consistency. Some like their **shrimp and grits** smooth and creamy, while others prefer it heartier and more textured – either way, this is the perfect time to taste and adjust the seasoning as needed.

While the _girts_ are cooking, prepare the shrimp. Peel and de-vein 1 pound of large **shrimp**, and set them aside on a plate or tray.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 small onion, diced, and cook until translucent, about 3-4 minutes. Then add 3 cloves of minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Next, add the **shrimp** to the skillet, cooking them in batches if necessary, until they turn pink and are just cooked through, about 2-3 minutes per side.

Once the _girts_ have finished cooking, stir in 2 tablespoons of unsalted butter and a sprinkle of grated Parmesan cheese (optional). Then add the cooked **shrimp**, diced onion mixture, and any accumulated juices to the skillet with the _girts_.

Gently fold everything together, being careful not to overmix. Taste and adjust the seasoning as needed.

Serve your delicious Old Charleston-Style **Shrimp and Grits** hot, garnished with chopped scallions or chives, and a side of toasted bread or biscuits for sopping up all the flavorful sauce.

Cook for about 20 minutes or until the grits are creamy and tender

To cook the _shrimp_ , start by peeling and de-veining the shrimp, leaving the tails intact if desired. Rinse the shrimp under cold water to remove any impurities, then pat them dry with paper towels.

Melt 2 tablespoons of _butter_ in a large skillet over medium-high heat. Add the shrimp and cook for about 3-4 minutes per side, until they’re pink and opaque. Remove the cooked shrimp from the skillet with a slotted spoon and set them aside on a plate.

In the same skillet, add another 2 tablespoons of _butter_ and reduce heat to medium. Add 1 tablespoon of _chopped onion_ and cook until it’s translucent and softened, about 3-4 minutes.

Add 1 teaspoon of paprika, a pinch of red pepper flakes (optional), and 1/2 teaspoon of salt to the skillet. Stir for 1 minute, allowing the spices to fragrant the oil.

Add in 2 cups of _grits_ , either stone-ground or steel-cut, to the skillet with about 4 cups of water and 1 cup of heavy cream. Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally, until the grits are creamy and tender.

Add back in the cooked _shrimp_ to the skillet and toss them with the grits. Stir in 2 tablespoons of chopped scallions, a squeeze of fresh lemon juice, and a sprinkle of cheddar cheese (optional). Serve hot, garnished with additional _scallions_ if desired.

This classic Old Charleston-Style Shrimp and Grits Recipe is sure to please even the most discerning palates. The combination of succulent _shrimp_ , rich and creamy grits, and subtle spices makes for a dish that’s both comforting and elegant.

The classic Chef’s Delight, Shrimp and Grits, is a staple of Lowcountry cuisine in **Charleston**, South Carolina. This delectable dish has its roots in traditional Carolina cooking, where fresh seafood and hominy grits come together to create a flavorful and satisfying meal.

To make authentic Old Charleston-Style Shrimp and Grits, start by gathering the essential ingredients:

• 1 pound large shrimp**, peeled and deveined
• 2 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup stone-ground grits**
• 4 cups water or chicken broth
• Salt and pepper, to taste

Next, prepare the grits**: In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits and reduce heat to low. Cover and simmer for about 20-25 minutes, stirring occasionally, until the grits have thickened and are creamy.

While the grits are cooking, prepare the shrimp mixture:** In a large skillet, melt butter** over medium-high heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.

Add the **shrimp**, paprika, and cayenne pepper (if using) to the skillet. Cook, stirring occasionally, until the shrimp are pink and fully cooked, about 3-4 minutes per side.

To assemble the dish, place a scoop of grits** on each plate, then top with the shrimp mixture. Season with salt and pepper to taste. Serve immediately and enjoy!

This classic Lowcountry recipe is sure to become a staple in your kitchen, and is perfect for **special occasions** or a hearty weekend brunch.

Assembly and Serving

Serving Suggestions:

Serving this classic Lowcountry dish with assembly and serving suggestions is crucial to bring out its full flavor and charm. In this regard, the key is to emphasize the connection between the dish’s components and the traditional Southern hospitality that it embodies.

When assembling and serving Old Charleston-Style Shrimp and Grits, start by placing a generous helping of creamy grits onto each plate or bowl. The grits should be warm and slightly puffed up from being cooked with milk or cream, giving them a soft and velvety texture that pairs perfectly with the tender shrimp.

Next, add the pan-seared shrimp on top of the grits, arranging them in a neat and visually appealing manner. You can use toothpicks to hold the shrimp together if needed, but be sure not to overcrowd the dish. The goal is to showcase each component’s individual flavor and texture.

Now it’s time to add some garnishes that will elevate the presentation of your dish and add a pop of color. Some ideas include:

• A sprinkle of chopped fresh herbs, such as parsley or chives

• A squeeze of lemon juice to bring out the flavors of the shrimp and grits

• A dash of hot sauce, such as Tabasco or Frank’s RedHot, for added spice

• A sprinkle of grated cheddar cheese or Parmesan for extra flavor and texture

Finally, consider serving the dish with some classic Southern sides to round out the meal. Some ideas include:

• Fried green tomatoes, crispy on the outside and tangy on the inside

• Braised collard greens, slow-cooked in a flavorful broth until tender

• Grilled or roasted vegetables, such as asparagus or Brussels sprouts

• Cornbread or other Southern-style breads for sopping up the grits and shrimp juices

By following these assembly and serving suggestions, you’ll be able to showcase your Old Charleston-Style Shrimp and Grits in all its creamy, spicy, and delicious glory. So go ahead, dig in, and enjoy the flavors of this beloved Lowcountry dish!

Assembly and serving are crucial steps in presenting a dish that looks as good as it tastes, especially when it comes to classic Lowcountry cuisine like old Charleston-style shrimp and grits.

The key to assembling shrimp and grits is to keep the components separate until just before serving. This ensures that the shrimp remain moist and tender, while the grits retain their creamy texture.

Here’s a step-by-step guide to assembly and serving:

• Start by preparing your shrimp. Season them with salt, pepper, and any other desired spices or herbs. Set aside.

• Cook your grits according to the package instructions until they reach a creamy consistency. Some people prefer their grits more solid, while others like them looser. It’s up to personal preference!

• Melt butter or oil in a skillet over medium heat and sauté your shrimp until pink and cooked through. Be sure not to overcook the shrimp.

When it’s time to serve, follow these tips:

1. Spoon a generous helping of grits onto a plate or bowl.

2. Pile the cooked shrimp on top of the grits. Try to arrange them in an attractive pattern if you’re feeling fancy.

3. Drizzle with your favorite sauce, such as hot sauce, cocktail sauce, or a simple butter and parsley combination.

The assembly and serving process may seem straightforward, but presentation can elevate the dining experience. Consider garnishing your shrimp and grits with fresh herbs like parsley or chives to add color and freshness to the dish.

Serve the shrimp over the warm grits

To prepare for Assembly and Serving, ensure that all components are ready to be combined into a cohesive dish.

The shrimp should be cooked until pink and fully heated through, using any desired method such as sautéing or grilling.

The grits will typically be cooked according to package instructions until they reach the desired consistency of creamy porridge.

Once both components are prepared, the shrimp can be added on top of the warm grits in a serving dish.

Assembly and Serving Steps:

• Add a portion of cooked grits to a shallow bowl or individual serving dish.
• Spoon the cooked shrimp over the top of the grits, creating an even layer without overcrowding the dish.
• Garnish with any additional elements such as chopped herbs, diced scallions, or grated cheese to add color and flavor to the dish.

Finally, serve immediately while both components are still warm for the best flavor and texture experience.

Serve the shrimp over the warm grits in individual bowls, allowing each guest to assemble their own portion as desired.

Add some chopped scallions, hot sauce, or grated cheddar cheese on top

To assemble and serve the Old Charleston-Style Shrimp and Grits, begin by dividing the warm grits among individual serving bowls or shallow ramekins.

Next, spoon the cooked shrimp mixture over the top of the grits, making sure to distribute it evenly and leaving a small border around the edges.

Finally, add any desired toppings or garnishes to complete the dish. Chopped scallions add a fresh and oniony flavor, while hot sauce provides a spicy kick that complements the richness of the shrimp.

For an extra burst of cheesy goodness, sprinkle grated cheddar cheese over the top of the shrimp mixture before serving.

The combination of creamy grits, tender shrimp, and flavorful toppings creates a truly indulgent and satisfying meal that’s sure to please even the most discerning palates.

In Charleston-style tradition, this dish is often served with crusty bread or biscuits on the side to mop up any remaining juices and sauce.

Pairs well with a side of toasted bread or fried green tomatoes

Assembly and serving are crucial steps in presenting a dish that not only tastes great but also looks appetizing to the eye.

When it comes to the classic Lowcountry dish of shrimp and grits, assembly and serving are particularly important as they add an extra layer of elegance to the dish’s presentation.

Here are some tips for assembling and serving old Charleston-style shrimp and grits:

Assembly

• Divide the cooked grits among individual plates or a large platter, depending on your serving style.

• Spoon the sautéed shrimp over the top of the grits, creating a mound in the center of each plate.

• Garnish with chopped scallions, parsley, or chives to add color and freshness to the dish.

Serving Suggestions

• Pair the shrimp and grits with a side of toasted bread, such as baguette slices or biscuits, for sopping up the flavorful sauce.

• Fried green tomatoes make an excellent accompaniment to shrimp and grits, adding a crunchy texture and a burst of Southern flavor to the dish.

In short, assembly and serving old Charleston-style shrimp and grits are all about presentation, balance, and creating a visually appealing plate that showcases the flavors and textures of this beloved Lowcountry classic.

The art of assembly and serving lies at the heart of creating an exceptional culinary experience, particularly when preparing a traditional dish like Old Charleston-Style Shrimp and Grits.

Assembly involves bringing together all the component parts of the dish, carefully considering the balance of flavors, textures, and presentation. For this recipe, it begins with cooked shrimp, which should be seasoned with salt, pepper, and a squeeze of fresh lemon juice to bring out their natural sweetness.

Next, prepare the grits according to the recipe’s specifications – typically stone-ground or steel-ground grits are used for their distinct texture. Bring the milk or water to a boil in a medium saucepan, add the grits slowly while whisking continuously to prevent lumps, and then reduce heat to low and cook until smooth.

For an authentic Charleston-style shrimp and grits, use high-quality ingredients like fresh stone-ground grits, Gulf Coast or Atlantic seafood shrimp (preferably sustainably sourced), unsalted butter, heavy cream or half-and-half, and aged cheddar cheese for added depth of flavor.

A well-crafted assembly involves layering the components thoughtfully to create a visually appealing dish. Start by placing a generous scoop of cooked grits in a shallow bowl, followed by an even layer of succulent shrimp – slightly browned or seared on the bottom side to develop their rich flavor.

Now, add a spoonful of buttery garlic and onion mixture over the top of the shrimp. This will not only add moisture and richness but also elevate the dish’s aromatic qualities. Next, sprinkle crumbled aged cheddar cheese evenly across the top – using a moderate amount is key to maintain balance in the dish.

Finally, garnish with chopped fresh herbs like parsley or chives, along with a side of toasted breadcrumbs or crispy bacon bits for added crunch and visual interest. The combination of textures, colors, and flavors will create an unforgettable culinary experience that honors the rich heritage of Old Charleston-Style Shrimp and Grits.