Recipe courtesy of Food Network

Buffalo Butterflied Shrimp and Grits

A Southern staple with a Northern twist, this dish takes all our favorite flavors of Buffalo wings and marries them to the Southern comfort staple of shrimp and grits.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Two 9-ounce boxes frozen breaded butterflied shrimp

3/4 cup quick-cooking grits (not instant)

1 cup grated part-skim mozzarella

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter, cubed

2 to 4 tablespoons hot sauce

1 cup thinly sliced celery hearts and leaves

1/3 cup crumbled blue cheese


  1. Cook the shrimp according to the package instructions.
  2. Meanwhile, bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits, lower the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the mozzarella, 1 teaspoon salt and several grinds of black pepper. Cover and keep warm over low heat. 
  3. Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter is melted and the mixture is hot, about 1 minute. Whisk to combine. 
  4. Divide the grits among 4 bowls and top with the shrimp. Drizzle with the warm spicy butter and top with the celery and blue cheese.
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