Buffalo Butterflied Shrimp and Grits
Ingredients
- 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
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