Shrimp and grits are something that I have only recently tried, and was pretty ambivalent towards. I guess it just didn’t click because it’s not something that I grew up eating. But, during a conversation at work one day, we were talking about what foods could and could not be made “buffalo-style,” and that’s when a light bulb went on in my head. What about buffalo shrimp and blue cheese grits? My coworkers’ eyes just lit up.
Naturally, I wasn’t the first one that had ever thought up such an idea, so it was not difficult to find a recipe for buffalo shrimp and blue cheese grits. My version isn’t particularly flashy or fancy, but it’s tasty as heck. Plus, making grits in a pressure cooker or Instant Pot makes this recipe a cinch. The only thing that you really need to worry about is not overcooking your shrimp.
Buffalo Shrimp and Blue Cheese Grits
(Adapted from recipe at Food52)
For the Grits
- 1 cup grits (can be white or yellow) – not Quick Cook or Instant Grits
- 4 cups chicken broth or stock
- 1 tbsp butter
- 4 oz crumbled blue cheese
- salt and pepper to taste
For the Buffalo Shrimp
- 1lb medium shrimp, peeled and deveined
- 2 tbsp butter
- 1/2 tsp paprika
- 3 cloves garlic, minced
- 1/2 cup buffalo sauce (can be homemade or store-bought)
- salt and pepper to taste
- juice of 1/4 lemon
Make the Grits
To make in the Instant Pot: Set the pressure cooker to Saute – Normal. When it reads HOT, melt the butter in the pot, then add the grits and stir to coat them in the butter. Keep stirring the butter-coated grits until they turn fragrant. Add the chicken stock and season with salt and pepper. Turn off the Instant Pot, put the lead on and seal, and set to Manual (high pressure) for 25 minutes. Allow the pressure to release naturally for 10-15 minutes, then release any remaining pressure. Stir in the crumbled Blue cheese.
To make on the stovetop: Melt butter in a medium saucepan over medium heat. Add the grits, stirring to coat in butter. Continue stirring until the grits start getting fragrant. Add the chicken broth/stock and season with salt and pepper. Bring to a brisk simmer, then reduce heat and allow to simmer for about 20 minutes, or until grits are the desired texture. Remove from heat and stir in the Blue cheese. Serve immediately.
Make the Buffalo Shrimp
Rinse the shrimp and pat dry. Season with salt, pepper, and paprika. Toss to coat.
Heat a skillet on medium to medium-high. Melt butter on hot skillet, then add shrimp. Cook the shrimp, turning once, until almost opaque (you want them to be slightly undercooked at this point). Using a slotted spoon, remove the shrimp and set aside.
Add the garlic to the hot skillet and cook until fragrant (about 2-3 minutes). Add the buffalo sauce and continue cooking until sauce begins to thicken and reduce (you may need to lower the heat if it looks like the sauce is starting to burn). Return the shrimp to the pan and toss to coat in the sauce. Cook 1-3 minutes until the shrimp are cooked through. Remove from heat and add the lemon juice. Serve on top of grits.