Crispy Buffalo Wing Shrimp with Blue Cheese Grits.
Here’s what you eat when you don’t know what to do with yourself.
It’s freaking cold.
It’s almost spring!
Yesterday I realized that in a few days we turn the clocks ahead and I have never been happier in my life. Literal tears may have sprung to my eyeballs.
That may in part have been due to the fact that I spent approximately three minutes looking at the Victoria’s Secret swimsuit catalog and three seconds trying to toss it into the trash can, but no, I’m pretty sure it’s just the idea of sunshine and lighter days.
So since we’re all getting ready for bikini season, let’s make the wonderfully light dish of shrimp and grits!
It’s the only solution.
Feelings never tasted so good.
I think it’s safe to say that I’m majorly trashing up this classic dish. A classic dish that I have no business calling classic since it’s never been in MY recipe bank, so maybe that makes it okay to trash up? My normal response to this sort of thing is… “hello? is there ANYTHING that can’t be buffalo-winged?”
The answer is probably not and yes I just created a new verb. Buffalo wing the weekend! Is buffalo winging basic yet? I bet it’s been basic since 1997. That darn dip.
SO. These blue cheese grits are not for everyone. You have to REALLY love moldy cheese in order to get down with an entire bowl of grits that tastes like a chunk of it. But! In the event that you’re someone who sorta kinda maybe likes a little blue cheese but doesn’t want to commit to an entire bowl, I’d suggest making the grits with just the fontina cheese and then topping it off with some crumbled blue.
If you totally loathe all things blue cheese but are super into the whole buffalo wing flavoring combo, leave the blue cheese out entirely! You can even make these smoked gouda grits. Just do the buffalo shrimp on top. Maybe add some ranch dressing. Raaaaanch.
Annnnd if you’re like me and all over every version of blue cheese known to man, then we are BBFs for life. Probably.
You can take this shrimp away from the grits and do other things that are fabulous too – like make buffalo shrimp tacos or quesadillas or even pizza. If you KNOW me and my love affair for all things buffalo styled – especially if you own Seriously Delish and have made the killer buffalo chicken pizza! – then you know that my ideal buffalo flavoring includes the following: butter, wing sauce, green onions, chives, cilantro, fontina and blue cheese. It’s just pure perfection.
I’m going to find the summer diet that includes butter, wing sauce, green onions, chives, cilantro, fontina and blue cheese. You in?
- 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
- 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
- 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. Stir in the butter, grated fontina, blue cheese salt and pepper. Taste and season more if desired – this will depend on the salt in your stock and cheese.
- 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.
- 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. 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 (don’t overcrowd it!), 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.
- 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. Eat up!
Totally worth the swimsuit sacrifice.