Old Charleston-Style Shrimp and Grits

1. Stage

Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.

2. Stage

Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm. Dotdash Meredith Food Studios

3. Stage

Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

4. Stage

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

5. Stage

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

6. Stage

Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

7. Stage

Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

8. Stage

Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily. Dotdash Meredith Food Studios

9. Stage

Pour the roux over the sausage, shrimp, and vegetables.

10. Stage

Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes. Dotdash Meredith Food Studios

11. Stage

Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.

12. Stage

Spoon grits onto plates and serve shrimp mixture over top.