A Myrtle Beach brunch favorite, our Bloody Mary Shrimp & Grits blends Lowcountry shrimp with a zesty bloody Mary sauce, perfect for pairing with a beachside mimosa or cocktail.
- 3½ Cups Water
- ½ Cup Half & Half
- 1 tsp Kosher Salt
- 1 Cup Stone-Ground Yellow Grits
- 2 Tbsp Unsalted Butter
- 1 Cup Shredded Cheddar Cheese
- 1 lb Medium (21–30 Count) Shrimp, Peeled and Deveined
- 1 tsp Kosher Salt
- 1 tsp Old Bay Seasoning
4 Slices Bacon (Diced)
2 Cloves Garlic, Minced
4 oz Kielbasa Sausage (Sliced)
1 Tbsp Diced Onion
1 Tbsp Diced Green Pepper
2 Tbsp Butter
1 Cup Bloody Mary Mix
2 Scallions, Thinly Sliced
In a medium-sized heavy saucepan, add the water, half & half, and salt. Bring to a boil.
Gradually add in the grits while whisking. Continue whisking for 30 seconds to reduce clumping and create silky, smooth grits. Bring the grits back to a boil, cover, and reduce the heat to low. Cook for 20–25 minutes or until the grits are tender. Stir in the butter and then cheese. Keep warm.
Place shrimp in a medium glass bowl. Season with the salt, Old Bay seasoning, and pepper. Set aside.
Meanwhile, heat a large skillet over medium heat, add bacon and kielbasa, and cook until crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain before chopping into small pieces. Reserve 2 tablespoons cooking fat in the skillet. Add the shrimp, garlic, onion, and pepper and cook until garlic becomes fragrant. Stir in Bloody Mary mix. Simmer until the shrimp is cooked through, about 3 minutes.
Add the butter and stir until melted.
Divide the grits into 4 bowls and top with the shrimp and sauce. Sprinkle with bacon/kielbasa and garnish with scallions. Enjoy!
- Bring water, half & half, and salt to a boil in a medium saucepan.
- Gradually whisk in grits, stirring for 30 seconds to prevent clumping.
- Reduce heat to low, cover, and cook for 20–25 minutes until tender, stirring occasionally.
- Stir in butter and cheddar cheese; keep warm.
Season shrimp with salt, Old Bay, and pepper.
Cook bacon and kielbasa in a skillet over medium heat until crispy, about 10 minutes; remove and chop bacon.
In the same skillet, sauté shrimp, garlic, onion, and green pepper in reserved fat until garlic is fragrant.
Add Bloody Mary mix, simmer for 3 minutes, then stir in butter until melted. Serve over grits, garnished with bacon and scallions.
