Shrimp & grits is a popular dish in the low country. For a fun brunch spin, we made these shrimp & grits with bloody Mary mix! Bloody Mary Shrimp & Grits will make such a fun brunch dish to serve up next to your brunch bloody Mary bar every summer.
- 3 and 1/2 cups water
- 1/2 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 Tablespoon dice onion
1 TableSpoon dice Green Pepper
2 Tbsp. butter
1 Cup BloodyMary
2 scallions, thinly slice
In a medium-sized heavy saucepan add the water, milk, and salt. Bring to a boil.
Gradually add in the grits while whisking. Continue whisking for 30 seconds to reduce clumping and creates 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 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.
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!
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