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!