Ree Drummond’s 15-Minute Dinner Is So Good, I Make It Every Monday

I’m always looking for ways to use wine… I mean, shrimp… for a meal that feels world-class, but takes no time, effort, or culinary degree. Luckily, I know I can look to Ree Drummond, who knows that not all of us have the entire day to cook.

The Food Network star has a shrimp dish that’s speedy and high in protein, my ideal combo for a satisfying dinner. Plus, there’s a crusty baguette involved and the recipe gives me a reason to crack open a bottle of vino.

How To Make Ree Drummond’s Garlic Shrimp

Ree’s Garlic Shrimp recipe showcases spicy Creole seasoning, zippy lemon zest, bright parsley, and lots of garlic, lending luxurious depth of flavor. Plus, it smells phenomenal right from the start.

I had only just started to sauté the seasoned shrimp when my boyfriend walked into the kitchen to say, “That smells amazing!” I laughed and told him I wasn’t even at the really good-smelling part of the recipe.

Once I added the butter and garlic to the pan, my neighbors were practically floating through the windows of my second-floor apartment on cartoon waves of cooking aromas.

I toasted a few slices of a baguette, and we tucked into beautifully tender shrimp that were impossible to resist, and a pan sauce that was to die for. I fully admit that I’m Team Crusty Bread 4 Life, and I would consider making this sauce (without the shrimp) for dipping.

Ree’s dish serves upscale dining on a supermarket budget, elevating Monday night dinner into something tasty and special. This recipe was a shoo-in for my weeknight meal rotation.

Tips for Making Garlic Shrimp

• Use chicken broth instead of wine for an alcohol-free version of the sauce. This also works in a pinch if you accidentally pour all your “cooking” wine into your glass. (Oops!)
• Creole seasoning is typically easy to find in the spice aisle of your supermarket. Other similar blends might be called Cajun seasoning or gumbo seasoning.
• You want jumbo shrimp that are deveined and peeled, but still wearing their tails.
• I used frozen shrimp instead of fresh, which works just as well if you thaw shrimp overnight in the fridge. You can also thaw shrimp day-of in the sink, using a zip-top bag submerged in a bowl of cold water.
• Leftovers only last a day or two in the fridge. You won’t have to worry about that because any extra garlic shrimp can be tucked into food truck-worthy shrimp tacos or shrimp bowls.