Hominy Grill Shrimp and Grits Recipe: Charleston-Style Lowcountry Classic

This Charleston classic brings Lowcountry tradition to your table with tender shrimp and creamy stone-ground grits. The secret lies in the slow-cooked grits and a rich, smoky sauce that defines Southern comfort.

I’ve perfected this recipe to honor its roots while making it accessible for home cooks. The shrimp soak up bold flavors, and the grits provide that essential creamy base that ties everything together.

Ingredients for Hominy Grill Shrimp and Grits

Stone-ground grits, bold shrimp, and smoky sausage bring Charleston to your kitchen.

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The grits are the soul here. Anson Mills stone-ground are the gold standard (order online or find at Whole Foods), but any good brand works if you give them time to cook slow. The shrimp should be wild-caught from the Gulf if possible—look for 16/20 count or larger. Hominy Grill uses local shrimp, but frozen from Trader Joe’s is a solid backup (thaw in cold water first).

No andouille? Kielbasa or smoked sausage gets you close. Skip the heavy cream? Whole milk works in a pinch (less rich but still good). Vegetarian? Swap shrimp for cremini mushrooms and use veggie stock. The hot sauce is non-negotiable for authenticity—Crystal is the Charleston choice, but Tabasco works. Worcestershire adds depth, but skip if you’re gluten-free (check for Lea & Perrins).

Grits thicken as they sit, so add a splash of milk when reheating. Leftovers keep 3-4 days in the fridge—freeze without the shrimp for 2 months. The sauce actually gets better overnight, so make it ahead if you can.

Step-by-Step Instructions for Charleston-Style Shrimp and Grits

This is the authentic method. Rich, smoky, and packed with Lowcountry flavor.

Step 1: Cook the Stone-Ground Grits to Creamy Perfection

Bring the 2 cups chicken stock and 1.5 cups stone-ground grits to a boil in a heavy saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.

When the grits are tender and have absorbed most of the liquid, stir in the 0.5 cup heavy cream, 2 tbsp butter, 1 cup sharp cheddar cheese, 1 tsp salt, and 0.5 tsp black pepper. Keep warm over low heat, stirring as needed to maintain a creamy consistency.

Step 2: Build the Flavor Base with Bacon, Andouille, and Vegetables

In a large skillet over medium heat, cook the 6 slices bacon until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pan.

Add the 8 oz andouille sausage to the skillet and cook for 3-4 minutes until browned. Stir in the 1 whole yellow onion, 1 whole red bell pepper, and 4 cloves garlic cloves. Cook for 4-5 minutes until the vegetables soften and become fragant.

Step 3: Sauté the Shrimp with Lowcountry Seasonings

Increase the heat to medium-high and add the 1.5 lb large shrimp to the skillet. Season with 1 tsp smoked paprika, 1 tsp Worcestershire sauce, and 1 tbsp hot sauce. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.

Return the crispy bacon to the skillet and stir to combine all the ingredients. The shrimp should be fully cooked through but still tender—overcooking makes them rubbery, so keep an eye on them.

Step 4: Plate and Garnish for a Restaurant-Worthy Finish

Spoon the creamy grits into shallow bowls, creating a well in the center for the shrimp. Ladle the shrimp, sausage, and vegetable mixture over the grits, ensuring each serving gets an equal share of the 1.5 lb large shrimp.

Garnish with the 0.25 cup fresh parsley and sliced 3 whole green onions for a pop of color and freshness. Serve immediately while the shrimp are hot and the grits are still creamy.

Best Sauces and Condiments for These Flavors

Classic Charleston Sauce

For an authentic touch, I mix 2 tbsp ketchup, 1 tbsp apple cider vinegar, and 1 tsp Crystal hot sauce. This tangy blend complements the smoky shrimp perfectly. It’s a staple at Hominy Grill and easy to whip up while the grits simmer. 🔥

Creamy Remoulade Twist

Blend ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp capers, and 1 tsp prepared horseradish. This rich, zesty sauce adds a creamy contrast to the dish. I love how it cuts through the richness of the grits.

Garlic Butter Drizzle

Melt 4 tbsp butter with 2 minced garlic cloves and a pinch of smoked paprika. Drizzle this over the shrimp just before serving. The aroma alone will have everyone at the table leaning in.

Spicy Tomato Relish

Combine 1 cup diced tomatoes, 1 tbsp hot sauce, and 1 tsp Worcestershire sauce. Simmer for 10 minutes to meld the flavors. This relish adds a bright, spicy kick that pairs wonderfully with the creamy grits.

I often make this ahead and let it sit for 30 minutes to deepen the flavors. ✨