Blue Cheese Grits & Crispy Buffalo Shrimp


One of the things I’ve enjoyed most with my new schedule is getting back into a daily routine of checking my favorite food blogs. Not only do the pictures make me salivate even when I’m on crusty NJ Transit, but they also reinvigorate my love of cooking and trying new recipes. One of my favorite blogs for inspiration is How Sweet It Is. Her recipes manage to combine all of my favorite flavors into one dish – it’s like we’re flavor soul mates. These Blue Cheese Grits & Crispy Buffalo Shrimp are a perfect example. I’m a sucker for anything buffalo-flavored so when I came across her buffalo spin on shrimp & grits, I HAD to try it. And I was not disappointed.


Blue Cheese Grits & Crispy Buffalo Shrimp from How Sweet Eats

Serves 4


blue cheese grits
4 cups low-sodium chicken stock
1 cup quick-cooking grits (I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! – just follow the directions they come with.)
4 ounces fontina cheese, freshly grated
8 ounces blue cheese, crumbled
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper

crispy buffalo shrimp
1/2 cup buffalo wing sauce (my favorite is frank’s red hot wing sauce)
3 tablespoons unsalted butter
3 green onions, sliced
1/4 cup fresh cilantro
1/4 cup freshly snipped chives
1 pound raw peeled and deveined shrimp (I like the larger grilling shrimp)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 tablespoons all-purpose flour
4 tablespoons unsalted butter
1/3 cup crumbled blue cheese

blue cheese grits
1. Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes.

2. Stir in the butter, grated fontina, blue cheese salt and pepper. Taste and season more if needed.

crispy buffalo shrimp
1. Place the wing sauce and butter in a small saucepan and heat over low heat until warmed and the butter is melted. Set aside until ready to use. In a bowl, combine the green onion, cilantro and chives.

2. Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika and garlic powder. Toss it lightly with the flour.

3. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once it’s melted and begins to sizzle, add the shrimp in batches, adding the remaining butter and cook on both sides until pink and slightly crispy. Once all the shrimp is cooked, put it all back in the skillet or in a bowl. Drizzle it generously with the wing sauce mixture and sprinkle with the onions, cilantro and chives.

4. Serve by spooning the grits into the bowls and topping with the shrimp. Add more onions and chives on top, the crumbled blue cheese and generous drizzles of wing sauce.



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