Buffalo Shrimp and Blue Cheese Grits Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 cups chicken stock

1 cup yellow corn grits, *See Note

1/2 teaspoon salt & pepper

4 ounces blue cheese, chopped

3 tablespoons olive oil

2 tablespoons lemon juice, (juice of one lemon)

2 cloves garlic, minced

2 teaspoons paprika

2 tablespoons Frank’s hot sauce, (or your preferred brand)

1 1/2 pounds large fresh Florida pink shrimp, (or whatever is available)

Directions

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

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!

Nutrition

• Serving Size: 1/4 lb of shrimp, plus g
• Calories: 402
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 304 mg
• Sodium: 1682 mg
• Total Carbohydrate: 27 g
• Total Sugars: 3 g
• Protein: 33 g