Charleston Shrimp and Grits Recipe Video

Live from Charleston, South Carolina! Our version of The (not so) Deadliest Catch. Join my daughter Bailey and me onboard the 68-foot shrimp trawler 'Winds of Fortune' with Captain Wayne Magwood (from 'Dirty Jobs') as we catch shrimp for a classic Charleston dish - shrimp and grits.


Preparation Time15 MinCooking Time25 Min
Ready In40 MinHealth IndexAverage
MethodMain Ingredient


 Sweet onion1 Large, chopped
 Garlic5 Clove (25 gm), minced
 Turkey bacon strips/Regular bacon strips6 , diced
 Tomatoes4 Medium, diced
 White wine1 1⁄2 Cup (24 tbs)
 Tomato paste3 Tablespoon
 Large shrimp3 Pound, cleaned, peeled and deveined
 Grits/Polenta1 Cup (16 tbs) (Adjust Quantity As Needed)
 Grated sharp cheddar cheese1⁄2 Cup (8 tbs) (White Variety)

Nutrition Facts

Serving size

Calories 473 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 361.1 mg

Sodium 493.7 mg20.6%

Total Carbohydrates 34 g11.4%

Dietary Fiber 3.2 g12.7%

Sugars 7.1 g

Protein 54 g108.6%

Vitamin A 26.1% Vitamin C 34.8%

Calcium 22.2% Iron 39.8%

*Based on a 2000 Calorie diet


In a large pot, saute onion in a little olive oil until translucent. Add garlic and bacon and cook until bacon is crispy. Then add tomatoes, white wine and tomato paste. Bring to a boil, lower heat and let simmer 5 - 10 minutes.

Meanwhile, make enough grits according to package directions, for 8 servings.

Add shrimp to tomato-onion mixture and let cook about 3 - 5 minutes, stirring, until pink.

Stir cheese into hot grits until melted.

To serve, put a mound of grits on a plate, top with shrimp and sauce and add more cheese if desired.
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Editors Review

Robin gets to you a classic shrimp recipe live from Charleston in the given video. It's simple and authentic, you should try it right away to get some taste of Charleston where this recipe originates.