Buffalo Shrimp and Blue Cheese Grits

• Gluten free

• Meat

  • 2 tbsp Frank's hot sauce

• Seafood

  • 1 1/2 lbs Florida pink shrimp, large fresh

• Produce

  • 2 cloves Garlic

• Breakfast Foods

  • 1 cup Corn grits, yellow

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Paprika
  • 1/2 tsp Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 4 oz Blue cheese

Found on tasteandsee.com

Description

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 yall!

Nutrition