Ree Drummond's Speedy Shrimp & Grits Gets Dinner on the Table in Under 20 Minutes

Justina Huddleston
·2 min read
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There are some recipes that we always think will take forever to make, be it a dark roux for gumbo or a pot of Sunday gravy made just like Nonna’s. But if you’ve always put grits in the same category, envisioning a bubbling pot that has to be constantly stirred on the stove for an hour before the grits inside are tender and creamy enough to eat, we have exciting news. It turns out it’s a lot simpler than that, thanks to quick grits. Ree Drummond, maker of fabulous nonstick cookware and creator of easy weeknight recipes like chicken spaghetti casserole, knows a thing or two about harnessing the speedy power of quick grits, and she demonstrates her skill rather deliciously in her recipe for quick shrimp and grits.

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Making grits on a weeknight can feel ambitious, but using quick grits turns it into a simple affair. In The Pioneer Woman’s shrimp and grits recipe, she loads the quick grits with flavor by cooking them in chicken stock. While the stock is coming up to a boil, she starts on making the shrimp. When the grits finish cooking (it only takes about 10 minutes total), Drummond stirs in pepper jack, cheddar, and mascarpone cheese, along with some butter. It sounds pretty impossible not to like!

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While the grits are doing their thing, Drummond gets to work on the shrimp. She cooks up some jumbo shrimp that’s been sprinkled with Cajun seasoning in butter, removing it from the pan when cooked and then using the same skillet to sizzle up some bacon, onion, and peppers. The pan gets deglazed with tomato paste and chicken stock, and the shrimp is added back to the mix, where it finishes cooking and all of the flavors meld together.

That spicy, smoky, saucy shrimp is ladled over the creamy, cheesy grits, and there you have it: a classic comfort food dish with a weeknight makeover, from start to finish taking just 16 minutes according to Drummond. But even if you’re on the slow side, this meal won’t take more than 30 minutes to cook, and for us, that means it’s getting added to the recipe book.

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