Description

This recipe features crispy buffalo wing shrimp served over rich and creamy blue cheese grits. The shrimp are perfectly seasoned, pan-fried to a crispy texture, and tossed in a buttery buffalo wing sauce. The grits, cooked in low-sodium chicken stock, are enriched with fontina and crumbled blue cheese along with fresh herbs, creating a bold Southern-inspired dish that’s both comforting and flavorful.

Ingredients

Blue Cheese Grits

4 cups low-sodium chicken stock
1 cup quick-cooking grits
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 (preferably Frank’s Red Hot Wing Sauce)
3 tablespoons unsalted butter (for wing sauce)
3 green onions, sliced
1/4 cup fresh cilantro
1/4 cup freshly snipped chives
1 pound raw peeled and deveined shrimp (preferably 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 (for cooking shrimp)
1/3 cup crumbled blue cheese (for garnish)

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Instructions

Prepare the blue cheese grits: Bring the low-sodium chicken stock to a boil in a medium saucepan. Once boiling, add the quick-cooking grits and whisk constantly until fully incorporated, about 1-2 minutes. Reduce heat to low, cover, and cook, stirring once or twice, until the grits are thick and creamy, approximately 5 minutes. Stir in the unsalted butter, freshly grated fontina cheese, crumbled blue cheese, salt, and pepper. Taste and adjust seasoning as needed based on the saltiness of the stock and cheeses.
Make the buffalo wing sauce: In a small saucepan, combine the buffalo wing sauce and 3 tablespoons of unsalted butter. Heat over low heat until warmed through and the butter has melted. Remove from heat and set aside.
Prepare the herb garnish: In a bowl, combine the sliced green onions, fresh cilantro, and freshly snipped chives. Set aside for topping later.
Season and flour the shrimp: Pat the raw shrimp completely dry with paper towels to ensure crispiness. Season with salt, pepper, smoked paprika, and garlic powder. Toss lightly with all-purpose flour to coat evenly.
Cook the shrimp: Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter. Once the butter melts and starts to sizzle, add shrimp in batches to avoid overcrowding. Add remaining butter during cooking. Cook shrimp until both sides are pink and slightly crispy, about 2-3 minutes per side. Once cooked, return all shrimp to the skillet or place in a bowl.
Toss shrimp with sauce and herbs: Drizzle the warm buffalo wing butter sauce generously over the cooked shrimp. Sprinkle with the prepared green onion, cilantro, and chive mixture. Toss gently to combine flavors.
Serve the dish: Spoon the creamy blue cheese grits into serving bowls. Top with the crispy buffalo wing shrimp mixture. Garnish with additional sliced green onions, chives, crumbled blue cheese, and generous drizzles of any remaining wing sauce. Serve immediately and enjoy!

Notes

Patting the shrimp dry before seasoning and cooking is essential for achieving a crispy texture.
Use quick-cooking grits to reduce preparation time without sacrificing creaminess.
Adjust the amount of buffalo wing sauce based on your preferred spice level.
Fresh herbs like cilantro, chives, and green onions add brightness and balance the richness of the dish.
This recipe can be doubled easily for more servings.
Leftover grits can be refrigerated and reheated with a splash of broth or milk for creaminess.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Frying
Cuisine: Southern American