Buffalo Shrimp With Sweet Potato Grits Food

BUFFALO BUTTERFLIED SHRIMP AND GRITS

Steps:

• Cook the shrimp according to the package instructions.
• 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.
• 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.
• 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.

BUFFALO SHRIMP

Steps:

• In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated.

OVEN BARBECUE SHRIMP & SWEET POTATO GRITS

Steps:

• Pre-heat oven to 350 degrees. In a mixing bowl, combine shrimp with butter, chili sauce, Worcestershire, lemon juice, Sriracha, Creole Seasoning, and garlic and pour into lightly greased 13x9-inch baking dish. Toss to coat. Spread the shrimp in single layer. Bake for 12 to 15 minutes or until shrimp turn pink, stirring and turning shrimp after 8 minutes.
• In the meantime, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt, and pepper; cook over medium-low heat until heated through. Stir in gouda and thyme.
• Spoon grits onto serving platter. Top with shrimp and sauce. Garnish with thyme sprigs and crumbled bacon.