Tastes and Tales from an NYC Underground Restaurant Chef: Buffalo Shrimp and Blue Cheese Grits

Tastes and Tales from an NYC Underground Restaurant Chef: Buffalo Shrimp and Blue Cheese Grits: This just seemed like the perfect thing to serve for Marti Gras! I am telling you these are no joke amazing! Spicy Buffalo Shrimp ...

Buffalo Shrimp and Blue Cheese Grits

This just seemed like the perfect thing to serve for Marti Gras! I am telling you these are no joke amazing!

Spicy Buffalo Shrimp with Blue Cheese Grits

(Makes 6 portions)

Ingredients:

30 large shrimp peeled and deveined, tail on

1/2 tablespoon garlic flavored oil

1/4 cup butter

1 tablespoons of Ketchup

4 tablespoons Franks Hot sauce

6 scallions chopped (quarter cup reserved for garnish)

1 stalk of celery (green part only) chopped into fine dice for garnish

1 1/2 cup Quaker 5 minute grits

6 cups water

3 to 4 ounces Roquefort French blue cheese

3 tablespoons of butter

2 cups half and half

S&P

Method:

For the Shrimp:

In a glass bowl, place the shrimp with 2 tablespoons of the Franks Hot Sauce and combine till well coated. Place in fridge covered for at least 30 mins.

When ready to cook, place a small amount of garlic oil in pan and half the scallions till just done then add the shrimp add the butter and Ketchup and remaining hot sauce and when shrimp is cooked spoon over the grits garnish with the bacon and the remaining scallions and chopped celery serve immediately.

For the Blue-Cheese Grits:

Bring the water to a boil add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper

Stir in grits with a whisk, making sure there is no clumping.

Cook for 7mins stirring occasionally to make sure grits are not clumping then add 2 cups Half and Half, butter and blue cheese and let simmer for 1 hour. 

Before serving, taste and adjust seasoning

Can be held for up to 2 hours if too thick add water and stir again till creamy.

Serve:

Place grits in the bottom of 4 wide bowls and divide shrimp among the four. Spoon butter and hot sauce mixture over the shrimp. Garnish with the celery and the scallions.