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. I may have even teared up a little at the thought of longer, brighter days.
Since everyone’s gearing up for bikini season, let’s make a wonderfully comforting yet bright dish: shrimp and grits. It’s exactly what you need when you want something satisfying that still feels a little lighter.
I’ve taken some liberties with this classic—call it a playful twist. My usual impulse is to buffalo-wing anything possible. The combination of buttery wing sauce with fresh herbs and melty cheese just hits every craving.
Be aware: blue cheese grits are bold. If you really love blue cheese, they’ll be heavenly. If you’re only mildly into blue cheese, consider making the grits with fontina and sprinkling crumbled blue on top so the flavor is a touch more subtle.
If blue cheese isn’t your thing at all, skip it and use a milder cheese—smoked gouda works beautifully—then top with the buffalo shrimp and perhaps a drizzle of ranch for that familiar wing-dip comfort.
If, like me, you adore blue cheese in all its forms, then we’re best friends forever. The shrimp can also be used on tacos, quesadillas or pizza if you prefer. My ideal buffalo combo typically includes butter, wing sauce, green onions, chives, cilantro and a mix of fontina and blue cheese—it’s deliciously balanced.
I’m determined to find a summer diet that includes butter, wing sauce, green onions, chives, cilantro, fontina and blue cheese. Who’s with me?
Crispy Buffalo Wing Shrimp with Blue Cheese Grits
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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
- 3 tablespoons unsalted butter
- 3 green onions, sliced
- 1/4 cup fresh cilantro
- 1/4 cup fresh chives, snipped
- 1 pound raw peeled and deveined 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 frying)
- 1/3 cup crumbled blue cheese (for topping)
Instructions
Blue Cheese Grits
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Bring the chicken stock to a boil in a medium saucepan. Stir in the grits and whisk constantly until fully incorporated, about 1–2 minutes. Reduce heat to low, cover, and stir once or twice until the grits thicken and become creamy, about 5 minutes. Stir in the butter, grated fontina and crumbled blue cheese, then season with salt and pepper to taste.
Crispy Buffalo Shrimp
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Warm the wing sauce and 3 tablespoons butter together in a small saucepan over low heat until the butter melts. In a bowl, combine the sliced green onions, cilantro and chives.
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Pat the shrimp dry with paper towels. Season with salt, pepper, smoked paprika and garlic powder, then toss lightly with the flour. Heat a large skillet over medium-high heat and add 2 tablespoons butter. Once sizzling, cook the shrimp in batches (don’t overcrowd the pan), adding the remaining butter as needed. Cook until pink and slightly crispy on both sides. Return all shrimp to the skillet or a bowl, drizzle generously with the warmed wing sauce and sprinkle with the herb mixture.
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To serve, spoon the grits into bowls and top with the buffalo shrimp. Add extra green onions and chives, crumble more blue cheese over the top, and finish with additional wing sauce if desired. Dig in and enjoy.
Notes
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I appreciate you so much!
Totally worth the swimsuit sacrifice.