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Ingredients

For the Shrimp

  • 1 pound shrimp, peeled and deveined

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 cup Manny’s Ultimate Bloody Mary

  • 1 tablespoon chopped fresh parsley

  • Sagamore RYE (optional)

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For the Polenta:

  • 1 cup yellow cornmeal (polenta)

  • 3 cups chicken or vegetable broth 

  • ½ cup milk

  • ¼ cup grated parmesan cheese

  • 2 tablespoons unsalted butter

  • Salt and pepper to taste

SOUTHERN MaRYEa SHRIMP & GRITS

Directions

  1. Rinse and pat dry the shrimp, then place in a bowl with olive oil, garlic, and Manny’s Ultimate Bloody Mary. Stir to coat and marinate in the fridge for 30 minutes.

  2. For the grits, bring broth and milk to a boil, then slowly whisk in the polenta. Reduce heat and cook, stirring, until thickened, about 15 minutes.

  3. Stir in butter, parmesan, salt, pepper, and RYE;keep warm.

  4. Heat a skillet over medium-high heat, add shrimp with marinade, and cook 2–3 minutes per side until pink and sauce slightly thickens.

  5. Serve shrimp over creamy polenta, spooning sauce on top. Garnish with parsley and serve hot.

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