Buffalo Shrimp w. Blue Cheese Grits
2016-05-22 13:40:29
Serves 4
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Grits
- 4 cups chicken stock
- 1 cup quick-cooking grits
- 4 oz. fontina cheese, grated
- 8 oz. blue cheese crumbles
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Shrimp
- 1/2 cup buffalo wing sauce
- 3 tablespoons butter
- 3 green onions, green parts only, sliced
- 1/4 cup cilantro, fresh
- 1/4 cup chives, fresh
- 1 lb raw shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 4 tablespoons butter
Blue Cheese Grits
- In a medium pot, bring the stock to a boil and add the grits, whisking constantly. 2 minutes. Reduce the heat to low and cover until thick, 5 minutes. Stir in the butter, fontina, blue cheese, salt and pepper.
Shrimp
- In a small pot, heat the wing sauce and butter until melted. Set aside. In a small bowl, combine the green onions, cilantro and chives. Pat the shrimp with a paper towel until dry. Once dry, season with salt, pepper, paprika and garlic powered. Toss in the flour. Heat a large pan over medium-high heat and add 2 tablespoons of the butter. Once melted and hot, add the shrimp and cook in batches until pink and crispy, 3 minutes per side. Once all the shrimp is cooked, transfer back to the pan, turn off the heat and add 1/2 of the wing sauce mixture. Sprinkle with half of the green onions, cilantro and chives. Spoon a cup or so of grits into each bowl and top with the shrimp.Top with more of the greens and extra blue cheese crumbles and wing sauce if you wish.
Adapted from How Sweet Eats
Adapted from How Sweet Eats
SALT & PREPPY https://www.saltandpreppy.com/
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