Do you love a good Bloody Mary cocktail? Take those same delicious flavors and transfer them into a classic dish and voila, you have these delightful Bloody Mary Shrimp and Grits!
(this recipe was originally published in January 2021. It has been updated with new tips and clarification to recipe instructions)
Why Should I Make This Recipe?
It's fun to take the flavors from a dish or a beverage and infuse them into something totally different, so I wanted to create an easy, weeknight-friendly meal that uses the flavor profile from a Bloody Mary and puts them into a classic Southern dish.
What Ingredients Do I Need For Bloody Mary Shrimp and Grits?
Even if you have never experimented with shrimp or seafood, you'll find that this dish is super simple and doesn't require any super advanced skills in the kitchen. You'll be whipping up your Bloody Mary shrimp time after time!
- A pound of raw shrimp: I like to use the big bags of frozen, peeled, tail-off shrimp from Costco
- Seasonings: Celery salt, black pepper, Worcestershire sauce, and hot sauce
- Onion and Garlic: Sauteed in butter, but of course.
- Original V8 juice: This is an easy ingredient to infuse a lot of familiar Bloody Mary flavor into the dish
- Vodka: Because... duh (don't worry, it's just a splash)
- Tomato paste: This ingredient is fabulous for thickening sauces, adding color, and enriching flavor
- Stone-ground yellow corn grits: Use a combination of milk and water when cooking for extra richness
What Kind of Grits Should I use For Bloody Mary Shrimp?
I like to use toothy stone-ground grits that have a coarser texture and more of a bite in a shrimp & grits dish. My favorite grits are Bob's Red Mill Yellow Corn Grits (not sponsored or affiliated - I just really like 'em) - also known as polenta - but you can use any kind of grits that you have on hand. If you're a Southerner like me and are used to eating white grits (hominy) then go ahead and use 'em!
What Should I Serve With Shrimp?
Blood Mary shrimp & grits can be a meal all on their own, but pair well with many side dishes!
- Green vegetables, especially Southern staples like cooked greens (collard, mustard, kale, whatever you like), okra, asparagus, or broccoli
- Coleslaw (try my Hawaiian version!)
- A simple green salad
- Fried hushpuppies (Try the sweet corn hushpuppies from my book, The Unofficial Dollywood Cookbook!)
Helpful Tips
The key to perfecting this recipe is to taste it along the way and adjust the seasonings as you see fit. This is especially true of the hot sauce in the shrimp mixture and the butter and salt in the grits.
Even if I'm using a recipe that I love and have used many times before, I will always taste and adjust seasonings, since the brand and age of your spices can vary greatly from what the original author used.
I hope you love this wonderful recipe - even on a weeknight! Enjoy!
Storage and Reheating Instructions
Store leftover grits separate from Bloody Mary shrimp mixture in airtight containers in the refrigerator. Consume within 3 days.
To reheat, transfer refrigerated grits to a saucepan and heat over medium-low heat. Drizzle in a little milk if the grits need some extra moisture.
In a separate saucepan, heat the Bloody Mary shrimp sauce over medium-low heat, then serve as usual.
Print
Bloody Mary Shrimp and Grits
A favorite cocktail gets transformed into a hearty plate of shrimp and grits! A new way to have your Bloody Mary?
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- Bloody Mary Shrimp
- 1 lb frozen raw shrimp (tail off, peeled), thawed*
- Celery salt and pepper
- 2 TBS butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups original V8 juice
- 2 TBS tomato paste
- 2 tsp Worcestershire sauce
- 3 TBS vodka
- Hot sauce, to taste
- Yellow Corn Grits
- 1 cup coarse yellow corn grits or polenta**
- 3 cups water
- ½ cup milk
- 2 TBS butter
- Salt to taste
Instructions
- Bloody Mary Shrimp
- If your shrimp is still frozen, place it into a bowl and put it in the sink under a continuous stream of cool water. This will quickly thaw the shrimp in 10-15 minutes.
- Pat thawed shrimp dry with a paper towel and season lightly with celery salt and pepper. Melt butter in a wide saucepan and add the shrimp. Cook for about 1 minute on each side and then remove shrimp to a plate, reserving the remaining butter in the pan. Note: you don't want the shrimp to be fully cooked just yet.
- Add the chopped onion to the melted butter and sauté until soft and fragrant. Add the garlic and cook for 1-2 minutes more.
- Add the V8 juice, tomato paste, vodka, and Worcestershire to the pan. Stir until heated through, and then add a splash of hot sauce, taste, and add more hot sauce as desired. Add the shrimp back to the pan and allow to cook on a low simmer for about 20 minutes.
- Yellow Corn Grits
- While the shrimp mixture is cooking, make the grits. Bring 3 cups of water and ½ cup milk to a boil. Salt generously, and then pour in the grits while stirring constantly. Reduce heat to a simmer and cook for about 5 minutes or until tender and thickened. Stir in the butter, taste, and adjust salt as desired.
- Scoop grits onto serving plates and top with Bloody Mary shrimp.
Notes
* I buy the large bags of frozen raw shrimp from Costco! They have lots of varieties (tail on, tail off, etc) and they are so convenient.
** My favorite brand is Bob's Red Mill, but you can use anything you like... you can even use white grits if you prefer. Using different grits may change the amount of liquid you need when cooking them, so please refer to the cooking instructions of the grits that you choose.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Stovetop
Nutrition
- Serving Size: ¼ recipe
- Calories: 405
- Sugar: 6g
- Sodium: 1481mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 303mg
Frequently Asked Questions
- How do I properly cook the grits to achieve a creamy texture? Stir continuously, use a proper ratio of liquid to grits, and follow the recommended cooking time on the package.
- How do I avoid overcooking the shrimp?
- Cook shrimp just until they turn pink and opaque, typically 2-3 minutes per side. Overcooking can result in a rubbery texture.
- Can I make shrimp and grits ahead of time?
- Grits can be prepared in advance and reheated, but shrimp is best cooked fresh for optimal texture and flavor.
- Is there a substitute for grits if I can't find them?
- Polenta is a close substitute for grits, offering a similar texture and taste.
- How do I make a healthier version of shrimp and grits?
- Opt for whole-grain grits, use less butter, use lower fat milk, and incorporate more vegetables for added nutritional value.
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Mel
This was so flavorful and easy!
b
Great easy meal to watch NASCAR.
We loved this tasty dish.
I used more garlic just because we love it in everything.
Thank you for sharing this great recipe,
I tried to give 5 stars but it wouldn't highlight.
Lynda
Spicy shrimp with buttery polenta sounds like a yummy and comforting winter dinner. Pinning for later. Thanks Erin!
Erin
Thanks so much, Lynda. Hope you enjoy
Susan Wetzel
This sound so good! Question - where does the vodka get added? Thanks for a fun recipe idea!
Erin
Oops! Thanks for pointing that out. The vodka should be added at the same time as the V8.