Bloody Mary Shrimp
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Do you know about Bloody Mary Shrimp?
Well I didn’t until about a month ago when my friend Gary introduced me to it.
He and his wife recently stayed at B&B Maison de Macarty in New Orleans.
While they were there the chef made Bloody Mary Shrimp and Grits for breakfast. Gary said it was so good that he asked the proprietor if licking the bowl was acceptable.
Thankfully Chef Curtis gave Gary the list of ingredients, Gary shared them with me, and we’ve been playing with the sauce ever since.
I’ve been using Bloody Mary mix, vodka, heavy cream, worcestershire sauce, grape tomatoes, shallot, scallions, and garlic.
You can use any Bloody Mary mix but Chef Curtis uses Zing Zang and I love the zing.
This is another one of those recipes I want you to play with and make your own.
I use grape tomatoes because that’s usually what I have on-hand for salads.
My friend Gary uses plum tomatoes from his garden. Use what you have and use what you like.
Start by sautéing the shallot in a tablespoon of butter (or oil of your choice).
And the tomatoes:
Cook them until the shallot is soft and the tomatoes have “broken down” some (about 5 minutes).
Add the garlic and sauté for another 30 seconds.
Now add the vodka, Bloody Mary mix, and worcestershire sauce:
And the heavy cream.
Whisk and reduce the sauce by half.
In the meantime, peel and clean the shrimp:
Figure about 1/2 pound of shrimp per person.
After about 15 minutes, the sauce will be reduced and will be a gorgeous golden color.
Now add the peeled shrimp:
And cook for 5 minutes or until the shrimp are cooked through.
You’ll know they are ready when they curl like this:
Toss in the scallions:
And that is all there is to it!
Serve over creamy polenta, cheesy grits, fluffy rice, pasta or nothing at all.
This Bloody Mary Shrimp recipe will work for everything from an elegant starter to a comforting brunch.
There aren’t any rules except to have fun with it.
And licking the plate is expected.
- 1 pound shrimp, peeled & clean
- 1 cup Bloody Mary mix (I use ZingZang)
- 1 cup heavy cream
- ½ cup vodka (optional)
- 1 tablespoon worcestershire sauce
- 1 tablespoon butter (or oil)
- 1 shallot, chopped
- ½ cup tomatoes, chopped
- 1-2 cloves garlic, minced
- 1 scallion, white and green part chopped
- salt and pepper, to taste
- Sauté the shallot and tomatoes in a tablespoon of butter or oil of your choice.
- When the shallot is soft add the garlic and sauté for another 30 seconds.
- Add the Bloody Mary mix, vodka, heavy cream and worcestershire sauce.
- Whisk and reduce the sauce by half over low-med heat (about 15 minutes).
- Add the peeled shrimp and cook for another 5 minutes or until the shrimp are cooked through.
- Add the scallions and salt and pepper.
- Serve over creamy polenta, cheesy grits, fluffy rice, pasta or nothing at all.
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