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Charleston Shrimp And Grits With Crab Gravy

Charleston Shrimp And Grits With Crab Gravy

Charleston Shrimp And Grits With Crab Gravy is not only spectacular to taste, but also as true to original as the Gullah method reminds us.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast, Main Course
Cuisine: African, American
Keyword: Charleston shrimp and grits, cornmeal, grits, mush, porridge, seafood, shrimp and grits, shrimp n grits, southern food, southern shrimp and grits recipe, ultimate comfort food
Servings: 8 servings
Calories: 673kcal
Cost: $1.56 per serving

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  • non-stick sauté pan
  • large heavy bottomed pot or Dutch oven
  • wire whisk


Ingredients for Charleston Shrimp And Grits With Crab Gravy

    for the cheddar cheese grits

    • 4 1/2 cups water at a rolling boil
    • 1 cup stone ground grits
    • 1 teaspoon Kosher salt
    • 3/4 cup cheddar cheese white or yellow, freshly grated
    • 1/4 cup Parmesan cheese freshly grated
    • 4 tablespoons butter
    • black pepper freshly ground
    • hot sauce I am using Red Clay Hot Sauce

    for the shrimp and crab gravy

    • 8 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 4 cloves garlic peeled and minced
    • 1 large sweet onion like Vidalia
    • 2 ribs celery well diced
    • 1 red bell pepper well diced
    • 1 1/2 cups flour
    • 2 tablespoons sage leaves fresh, muddled with the back of a wooden spoon
    • 1 tablespoon thyme leaves
    • 2/3 cup dry sherry
    • 1/4 cup Worcestershire sauce
    • 1/4 teaspoon nutmeg freshly ground
    • 1/4 teaspoon cayenne pepper
    • 3 1/2 cups low sodium chicken broth
    • 1 tablespoon tomato paste
    • Kosher salt
    • black pepper
    • 3 pounds shrimp large fresh; peeled and deveined
    • 1 pound jumbo lump crabmeat fresh or a 1-lb can of Maryland lump crab, picked


    The Method

      for the cheddar cheese grits

      • In a non-stick sauté pan, bring the water to a rolling boil. Whisk in salt and grits in that order and immediately reduce heat to simmer.
      • Cook for 35 to 40 minutes stirring frequently.
      • When the grits are tender, turn off the heat but leave the sauté pan on the hot burner. Stir in both cheeses and the butter. Allow to melt and whisk gently to well incorporate.
      • Season to taste with black pepper and hot sauce if desired and place a lid on the pan. Keep warm while you make the gravy.

      for the shrimp and crab gravy

      • In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. Add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes.
      • Adjust heat to high, sprinkle the flour and whisk briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown and smell nutty, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
      • Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and low sodium chicken stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper.
      • Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 10 minutes to heat through. Serve ladled over creamy cheddar cheese stone-ground grits.


      Make Ahead:
      Peel and devein shrimp up to 1 day in advance. Keep refrigerated until ready to use.
      Cook the grits up to 1 day in advance. Butter a 13 x 9 glass baking dish. Once grits are cooked and cheese incorporated, pour the grits into the baking dish and allow to cool. Place plastic film over the baking dish and refrigerate until ready to use. To re-heat, use a sharp knife to cut grits into "cakes." Melt 1 teaspoon of butter in a non-stick skillet and brown on both sides of the cake. Serve hot in a bowl with shrimp and crab gravy.
      Make the gravy up to 2 days in advance. Follow the method in this recipe but stop before adding the shrimp or the crab. Allow mixture to cool completely before transferring to a container with a tight-fitting lid. Refrigerate until ready to use. To reheat, transfer back to clean Dutch oven and heat on medium low for 2o to 30 minutes and steaming. Follow with remainder of recipe where you left off.
      Pro Tips:
      There are many varieties of grits to include stone ground, quick cooking, and instant. For the purposes of this recipe, I am specifying stone ground grits. There are links to stone ground grits in the post for purchasing.


      Serving: 1serving | Calories: 673kcal | Carbohydrates: 41g | Protein: 56g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 511mg | Sodium: 2403mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1327IU | Vitamin C: 35mg | Calcium: 441mg | Iron: 7mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.