Classic, classy, and absolutely delicious.
I’m a complete lightweight. My husband likes to tell this story about the time I got tipsy at a restaurant staff wine tasting. I spat 90% of the wine I tasted and was still weaving slightly as I walked out the door.
So I don’t drink a ton of alcohol when I go out. I’ve probably ordered two brunch cocktails in my entire life, and they definitely weren’t Bloody Mary’s. (If wine gets me tipsy, can you imagine what vodka would do?!) But I love the flavors of that iconic cocktail—the kick of the horseradish, the spice of the tabasco, and that deep umami punch of the tomato coupled with the Worcestershire sauce. So I decided that if I couldn’t drink it, I would combine it with another great brunch classic, shrimp and grits, and eat it instead!
Juicy, succulent shrimp dusted with spice and swimming in a punchy tomato ragu on top of thick, cheesy grits. The zippy horseradish and spicy hot sauce perfectly balance the savory tomato sauce and rich grits, while the tangy lemon and herbaceous celery leave the dish on clean fresh note that keeps you coming back for more. Classic, classy, and absolutely delish: Bloody Mary Shrimp and Grits are the ultimate brunch dish.
If you, like me, don’t handle vodka well or are worried that you’ll taste it too much—relax. This isn’t just a cocktail dumped over some shrimp in a sauté pan with some shrimp! The iconic cocktail flavors are there, but they’re more apparent in the intense flavors of tomato, horseradish, and tabasco in the ragu. The vodka is only used for deglazing the pan after you saute the onion and celery, and most of the flavor cooks out with the alcohol immediately. By the time the sauce is finished simmering, you can’t really taste it at all. (And if you’re really concerned, you can leave it out entirely and substitute water instead!)
Whether you’re searching for a dish to serve at your next brunch party or looking for something fun to amp up your dinner game, these Bloody Mary Shrimp and Grits are for you! I mean, a punchy, rich tomato and shrimp ragu served on a pool of creamy, luscious grits? It doesn’t get better than that!
Enjoy!
Bloody Mary Shrimp and Grits
(Serves 4)
For the grits:
2 cups milk (2% or whole)
2 cups water
1 cup white hominy (old fashioned) grits
2 teaspoons Diamond Crystal kosher salt
4 tablespoons (½ stick) unsalted butter, cubed
½ cup shredded mozzarella cheese
1 teaspoon tabasco sauce
For the shrimp and ragu:
½ pound (about 16 pieces) shrimp, peeled and deveined
½ teaspoon Diamond Crystal kosher salt, divided
1 teaspoon old bay seasoning
3 tablespoons neutral oil, divided
½ onion, chopped
1 celery stalk, thinly sliced crosswise
1 tablespoon tomato paste
2 tablespoons vodka
1 (14.5-ounce) can diced tomatoes
1 tablespoon prepared horseradish
1 tablespoon Worchestershire sauce
½ teaspoon Tabasco sauce
2 tablespoons freshly-squeezed lemon juice
Celery leaves
Method
For the grits:
In a large pot, bring milk and water to a boil over medium-high heat. Whisking continuously, pour in the grits in a steady stream, then pour in salt. Bring the grits to a boil, then reduce the heat to medium-low and simmer, whisking, until the grits are thickened and creamy, 15-20 minutes. (If the grits seem to have thickened too quickly too early and are still al dente, add a few tablespoons of water or milk to loosen them up and continue cooking until they’re tender.)
When the grits are completely cooked, stir in the butter, cheese, and tabasco. Taste and season with additional salt or tabasco as needed.
For the shrimp and ragu:
In a large bowl, toss the shrimp with ¼ teaspoon kosher salt and old bay seasoning.
Heat two tablespoons of oil in a large heavy pan over medium-high heat. Add the shrimp to the pan in a single layer and cook until golden brown on the bottom, about 1 minute. Flip the shrimp and continue to cook until opaque and just cooked through, 1 minute more. Remove the shrimp to a plate and set aside.
Return the pan to medium heat. Add the remaining tablespoon of oil, chopped onion, celery, and remaining ¼ teaspoon kosher salt to the pan. Cook, stirring occasionally, until the celery is softened and the onion is translucent, 4-5 minutes. (If the onion seems to be browning before the celery is softened, add a few tablespoons of water and reduce the heat slightly; you don’t want them to color.) Stir in the tomato paste and cook until darkened and sticking to the pan, 1 minute more, then add the vodka. Allow the vodka to reduce until it is mostly gone, then stir in the diced tomatoes, horseradish, Worchestershire sauce, Tabasco sauce, and ½ cup water. Bring the ragu to a boil, then reduce the heat and simmer until thickened, about 10 minutes.
Stir in the shrimp and heat briefly to rewarm, then add the lemon juice. Taste and add more salt if needed.
Serve on grits, topped with celery leaf.
Originally posted April 15, 2022.