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Bloody Mary Shrimp and Grits


  • Author: Erin Browne
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x

Description

A favorite cocktail gets transformed into a hearty plate of shrimp and grits! A new way to have your Bloody Mary?


Ingredients

Scale
  • 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 1/2 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
  • 1/2 cup milk
  • 2 TBS butter
  • Salt to taste

Instructions

  1. Bloody Mary Shrimp
  2. If your shrimp is still frozen, place it into a bowl and put it in the sink under a continous stream of cool water. This will quickly thaw the grits in 10-15 minutes.
  3. 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.
  4. Add the chopped onion to the melted butter and saute until soft and fragrant. Add the garlic and cook for 1-2 minutes more.
  5. 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.
  6. Yellow Corn Grits
  7. While the shrimp mixture is cooking, make the grits. Bring 3 cups of water and 1/2 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 until thickened. Stir in the butter, taste, and adjust salt as desired.
  8. 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.

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