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Author Notes: A marvelous twist on a southern classic. Bold & zesty with spicy seasonings, hot sauce, & creamy blue cheese. —Holly
For The Blue Cheese Grits:
cups chicken stock
cup yellow corn grits (see notes)
teaspoon salt and pepper
ounces blue cheese, chopped (I prefer to use a solid wedge of blue cheese rather than buying it already crumbled)
- 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!
- **NOTE: *All grits are not created equal! Always check the packaging on your grits for cooking instructions. Because there are finer and coarser grits available, as well as "quick grits" and slow-cook grits, the cooking method can vary somewhat. For this recipe I used traditional slow-cook grits as opposed to quick grits. Also, I prefer yellow grits as opposed to white. The white grits could turn a little grayish in this dish because of the green veins in the blue cheese.
For The Shrimp:
tablespoons olive oil
tablespoons lemon juice
garlic cloves, minced
tablespoons Frank's hot sauce (or your preferred brand)
pounds large fresh Florida pink shrimp (or whatever is available!)
- 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 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