Buffalo Shrimp and Blue Cheese Grits
For The Blue Cheese Grits:
4 cups chicken stock
1 cup yellow corn grits (*See Note)
½ teaspoon salt & pepper
4 ounces blue cheese, chopped
For The Shrimp:
3 tablespoons olive oil
2 tablespoons lemon juice (juice of one lemon)
2 garlic cloves, minced
2 teaspoons paprika
2 tablespoons Frank’s hot sauce (or your preferred brand)
1 ½ pounds large fresh Florida pink shrimp (or whatever is available)
For The Shrimp:
Peel and de-vein shrimp, leaving the tails intact for easier eating.
In a resealable plastic bag, combine olive oil, lemon juice, garlic, paprika, and hot sauce.
Add the shrimp, seal the bag, and gently massage to ensure the shrimp are fully coated.
Refrigerate for 20-30 minutes and prepare the grits (see below) while shrimp are marinating.
After marinating, heat 1 tablespoon olive oil in a pan.
Cook the shrimp over medium heat for about 2 minutes per side. Discard the marinade.
After cooking, toss the shrimp in 1-2 tablespoons of hot sauce
For The Grits: (*See Note)
Heat 3 cups chicken stock in a pot over medium heat
Add the grits, salt, and pepper, and whisk thoroughly to incorporate them.
Let them simmer uncovered for 20 minutes, whisking regularly and adding more stock periodically if needed to maintain your desired texture.
Remove from heat, add blue cheese, and stir thoroughly. Spoon onto a plate and top with shrimp, finely chopped celery and parsley, snipped chives, crumbled blue cheese and more hot sauce if desired. Enjoy ya'll!
Recipe Notes: All grits are not created equal! Always check the packaging on your grits for cooking instructions. Because there are finer and coarser grits available, as well as "quick grits" and slow-cook grits, the cooking method can vary somewhat. For this recipe I used traditional slow-cook grits as opposed to quick grits. Also, I prefer yellow grits as opposed to white. The white grits could turn a little grayish in this dish because of the green veins in the blue cheese.
The size of the shrimp matter for this recipe. If using smaller shrimp, adjust the marinating time down to 15 minutes.
I prefer to buy a solid chunk of blue cheese as opposed to crumbled. The crumbles can tend to be a bit too dry.
Buffalo Shrimp and Blue Cheese Grits - a marvelous twist on a southern classic. Bold & zesty with spicy seasonings, hot sauce, & creamy blue cheese.
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Sunday, July 31, 2016 - 1:41pm