Fried Buffalo Shrimp with Bleu Cheese Grits

Monumental.

This is a monumental week for me.  I'm trying new things and trying to be strong about it.

At my age, I'm almost embarrassed to admit that I've tried shrimp probably a total of two times in my whole life.  

Let me preface this by saying that while I am not Jewish or kosher, I have lived the majority of my life subscribing to a 75%-of-the-time kosher-style diet.  I eat meat and dairy together and do eat fresh game and fresh caught fish.  But, I've always strived to eat as much kosher-prepared meat as possible.  And, I've steered clear of pork, rabbit, shellfish and other non-kosher choices.  I buy meat and hot dogs that are prepared according to kosher guidelines.  It's not a religious thing for me, but more of a preference in the way I have my meat butchered,  I felt that it was hygienic and humane and so I started buying food that way.

That being said, I've been trying to branch out and try new foods lately, so I've been breaking away from the rules I set for myself for the sake of this culinary adventure.

I've been experimenting with lobster this year, but I decided to try something that made me very nervous... shrimp.  I've tried shrimp.  I've never liked shrimp.  I didn't like texture. 

So, I tried to fry them to eliminate that texture problem.  Lo and behold, my trick worked!  I can get the seafood taste of shrimp without the awkward texture in my mouth!  And, when you combine shrimp and grits with my all-time favorite flavor combo -- chicken wing sauce and bleu cheese dressing -- I'm even more intrigued.

I overloaded this with my favorite flavors in the off-chance that I didn't like shrimp and grits as they occur naturally.   

Such an unusual, but delicious combination of two dishes that I'm really into right now.  I would definitely make this for guests as an easy dinner in either summer or winter!

Fried Buffalo Shrimp

1 lb. shrimp, peeled and cleaned

1 1/2 cups buttermilk

2 eggs

1 1/2 cups flour

2 tsp cayenne pepper

2 cups vegetable oil, for frying

1/2 cup chicken wing sauce

Heat the vegetable oil in a pot over medium high heat. Use a thermometer to achieve a reading of approximately 350F.

Clean shrimp by peeling the shells off, de-veining them and rinsing them under cold water.

Whisk the eggs and buttermilk together in a shallow bowl. Pour flour and cayenne pepper into another shallow bowl.

Dip the cleaned shrimp into the egg mixture, then toss into flour. Coat evenly.

Drop into frying oil and cook for 3-5 minutes, or until golden brown.

Combine shrimp and wing sauce in a bowl.  Toss to combine.

Blue Cheese Grits

2 1/2 cups milk
1/2 cups grits
2 T butter
1/2 grated white cheddar cheese

1/2 cup blue cheese dressing
1 tbsp yellow mustard

2 tsp tabasco sauce

Salt & Pepper to taste

Bring milk to a boil over medium heat. Add butter.

Slowly add grits and cook for 15-20 minutes, stirring occasionally.

Add cheese and stir until completely melted into the mixture.

Add the rest of ingredients.  Stir and cook until everything is warmed through.  Remove from heat.

Top with Fried Buffalo Shrimp, bleu cheese crumbles and diced green onions.