Grits are my weakness, but when you top them with shrimp they become my dearest obsession. These, my friends, are just about the quickest shrimp and grits known to mankind. Prepping the ingredients takes a little time but once you get cooking, the whole thing comes together in less than 20 minutes.It is divine and so easy you can make it for a weeknight dinner or quick breakfast idea over theweekend.My prediction: You'll kinda love it.
What are quick cook grits?
Quick cook grits are grits that cook... well, quickly! They're just grits that are finely ground, so they cook faster than varieties like stone-ground grits. You can certainly use stone-ground or any kind of grits, but I love how quickly these come together.
Can you use cream cheese instead of mascarpone cheese?
Absolutely! Cream cheese works like a charm in these grits. You'll need about four ounces.Speaking of switching up the cheese,you can really just open your cheese drawer and use whatever different types of cheeseyou've got—all pepper jack cheese, all cheddar cheese, colby jack, monterey jack, or gouda.
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- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
Ingredients
- 5 c.
low-sodium chicken stock, divided
- 3/4 c.
quick cook grits
- 1 1/2 c.
grated pepper jack cheese
- 1 1/2 c.
grated sharp cheddar
- 1/2 c.
mascarpone, softened
- 4 tbsp.
butter, divided
Kosher salt and pepper, to taste
- 1 tbsp.
0live oil
- 1 1/2 lb.
jumbo shrimp, peeled and deveined
- 1 tbsp.
Cajun seasoning
- 6
strips bacon, chopped
- 1
onion, chopped
- 1
red bell pepper, seeded and chopped
- 1
jalapeño pepper, seeded and chopped
- 1 tbsp.
tomato paste
Hot sauce, to taste
- 1/2
lemon, juiced
- 2
green onions, sliced, to serve
Directions
- Step1In a saucepan, bring 3 cups of the chicken stock to a boil. 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, season with salt and pepper to taste, and keep warm.
- Step2In a separate saucepan, heat the remaining 2 cups of stock until hot.
- Step3Meanwhile, in a large skillet over medium-high heat,heat the oil and remaining 2 tablespoons of butter. 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.)
- Step4Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little moresalt and pepper. Cook over high heat 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. Season with more salt and pepper.
- Step5To serve, spoon the shrimp and sauce over the grits and top with green onion.
Tip: I love adding a few dashes of Cholula hot sauce!
I made Shrimp and Grits on a recent episode of my Food Network show, and when I made it again yesterday, I decided to document the process on my Instagram story.
Here's where you can find it: The Pioneer Woman on Instagram
(To access the story, just click on the round "Shrimp and Grits" link or click on my photo if it’s before Monday evening.) I enjoy doing step-by-step recipes on Instagram, because it's captured in the moment and you never know what can happen. (You'll see a cameo by Paige, who stirred the grits for me, and by Henry, who was just standing next to me and waiting for me to drop something.)
To make the Shrimp and Grits, here are the basic steps (which you’ll see in living color on Instagram):
1. Make cheese grits. Set them aside.
2. Saute shrimp in cajun spice and butter. Remove from the pan.
3. To the same skillet add chopped bacon, onion, red bell pepper, and jalapeno. Cook on high heat.
4. Add tomato paste and cook for a couple of minutes longer.
5. Add hot sauce.
6. Add broth to make it saucy and cook until thick.
7. Add the shrimp back in.
8. Serve the sauce shrimp over the cheese grits and sprinkle with green onion!
