Ree Drummond's Speedy Shrimp and Grits | The Pioneer Woman

Ree cooks up spicy and hearty Shrimp and Grits in under 20 minutes! #ReeDrummond #ThePioneerWoman #FoodNetwork #ShrimpAndGrits Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3P8isGw Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Speedy Shrimp and Grits RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 16 min Active: 16 min Yield: 6 servings Ingredients 5 cups low-sodium chicken stock 3/4 cup quick grits 1 1/2 cups grated pepper jack cheese 1 1/2 cups grated sharp Cheddar 1/2 cup mascarpone 4 tablespoons butter 1 tablespoon olive oil 1 1/2 pounds peeled and cleaned jumbo shrimp 1 tablespoon Cajun seasoning Kosher salt and freshly ground black pepper 6 strips bacon, chopped 1 onion, chopped 1 red bell pepper, chopped 1 jalapeno pepper, chopped 1 tablespoon tomato paste Hot sauce, as needed Juice of 1/2 lemon 3 scallions, chopped, for garnish Directions Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot. Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.) Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning. To serve, spoon the shrimp and sauce over the grits and garnish with scallions. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Speedy Shrimp and Grits | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=ZyCqAgiur18