My recipe posts were put on hold last week while my husband isolated with a COVID-19 infection. I made and photographed several dishes but didn't have access to my office to process the photos - the color calibration on my laptop is not fabulous. While Matt was cooped up by himself, at least he got to enjoy some deliveries of home-cooked food, and one of those meals was a serving of Bloody Mary Shrimp & Grits.
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?
- 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 Shrimp and Grits?
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 and Grits?
Shrimp & grits can be a meal all on their own, but pair well with any green vegetables, especially Southern staples like cooked greens (collard, mustard, kale, whatever you like), okra, asparagus, broccoli, coleslaw, or just a simple salad.
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!
How To Make Bloody Mary Shrimp and GritsPrint
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