Would you like a spicy, cheesy bowl of comfort that feels like a warm hug? If so, Buffalo Shrimp and Grits is exactly what you need. This creamy, bold twist on classic shrimp and grits combines tangy buffalo flavor with cheddar and blue cheese for a rich, satisfying meal.
I’ve always loved shrimp and grits — it reminds me of childhood vacations and simple beach-side meals. This version brings together two favorites: buffalo wings for spice and shrimp and grits for comfort. It’s a dish I created to share that happy place at the dinner table.
How to make Buffalo Shrimp and Grits
Start by making extra-rich, cheesy grits. In a large saucepan, bring 3 cups of chicken broth to a boil, then whisk in 3/4 cup corn grits or polenta. Add 1 cup heavy cream, 2 tablespoons butter, and season generously with kosher salt and black pepper. Reduce heat to medium-low and let the grits simmer for about 30 minutes, stirring occasionally so they stay smooth and creamy.
If the grits need extra creaminess, stir in a bit more heavy cream or broth. When they have thickened and are silky, fold in shredded cheddar and a small amount of blue cheese crumbles — about 2 to 3 tablespoons. Blue cheese is strong, so add a little at first and taste, saving extra to sprinkle on top for garnish.
While the grits simmer, prepare the shrimp and buffalo cream sauce. Heat 1 to 2 tablespoons olive oil in a skillet over medium heat. Add 1 pound jumbo shrimp (peeled and deveined) and season with Old Bay seasoning. Cook the shrimp 1 to 2 minutes per side until pink and opaque, then remove and set aside.
In the same skillet, add a bit more olive oil if needed and sauté one diced onion seasoned lightly with Old Bay for 3 to 4 minutes until softened. Add 4 to 5 cloves of minced garlic and cook another minute until fragrant. Pour in 1 cup heavy cream and 1/2 to 3/4 cup buffalo wing sauce, depending on how spicy you like it. Let the sauce simmer for 5 to 6 minutes until it thickens slightly, tasting and adjusting seasoning as you go. If it’s too spicy, mellow it with more heavy cream; if it needs more heat, add a bit more wing sauce.
When the grits are fully cheesy and the sauce is ready, assemble the dish. Spoon a generous bed of cheddar-and-blue-cheese grits onto each plate, add the cooked shrimp, and ladle the buffalo cream sauce over the top. Finish with extra blue cheese crumbles, chopped parsley or chives, and a lemon wedge — a squeeze of lemon brightens the rich flavors and balances the spice.
Ingredients
Cheddar and Blue Cheese Grits
- 3 cups chicken broth
- 3/4 cup corn grits or polenta
- 1 cup heavy cream
- 2 tablespoons butter
- Kosher salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 2 to 3 tablespoons blue cheese crumbles (plus extra for garnish)
Shrimp and Buffalo Cream Sauce
- 1 to 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled and deveined
- Old Bay seasoning, to taste
- 1 onion, diced
- 4 to 5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 to 3/4 cup buffalo wing sauce (adjust to your heat preference)
- Lemon wedges, parsley or chives for garnish
Instructions
- Bring the chicken broth to a boil in a large saucepan. Whisk in the grits, heavy cream, butter, kosher salt, and pepper. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
- Once thick and creamy, stir in the cheddar and blue cheese. Remove from heat and adjust cream or broth if needed for desired consistency. Taste and season with salt and pepper.
- Heat a skillet over medium heat and add olive oil. Cook the seasoned shrimp 1 to 2 minutes per side until opaque. Remove and set aside.
- In the same skillet, sauté the diced onion with a bit more Old Bay for 3 to 4 minutes. Add garlic and cook another minute. Pour in the heavy cream and buffalo sauce, bring to a gentle simmer, then reduce heat and cook 5 to 6 minutes until slightly thickened. Adjust seasoning and spice to taste.
- Serve shrimp over a bed of cheesy grits, spoon the buffalo cream sauce over, and garnish with blue cheese crumbles, parsley or chives, and a lemon wedge to brighten the dish.
Presentation and Tips
This dish looks as good as it tastes. Spread the grits on each plate, arrange the shrimp on top, and drizzle the buffalo cream sauce over everything. Sprinkle extra blue cheese and fresh herbs for contrast. A lemon wedge is essential — the acidity lifts the rich, creamy flavors and balances the heat from the buffalo sauce. Serve immediately while hot.
Recipe details
- Course: Main Course
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 4
- Calories: 708 kcal (per serving, approximate)
- Author: Cheri Renee
More from the kitchen
If you enjoy this buffalo version of shrimp and grits, try pairing it with lighter sides like a crisp green salad or grilled vegetables to balance the richness. Leftovers can be reheated gently over low heat with a splash of cream or broth to restore creaminess.
Follow the creator on social channels and consider joining the community groups for grilling and recipe ideas. Enjoy this indulgent, flavorful take on a Southern classic — Buffalo Shrimp and Grits is perfect for a cozy dinner or a special weekend meal.
