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Creole Shrimp
Yields:
4
Total Time:
40 mins
Creole shrimp takes an innovative turn with the addition of wheat beer and Worcestershire sauce. Serve over Cheddar Grits for a Southern spin on the dish.
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Ingredients
- 3 Tbsp. butter
- 6 Tbsp. green onions
- 3 tsp. minced garlic
- 1 bottle Hefeweizen
- 3/4 cup Worcestershire sauce
- 1/2 tsp. ground cumin
- 1/2 tsp. herbes de Provence
- 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- tsp. paprika
- tsp. ground black pepper
- 2 Tbsp. vegetable oil
- 1/4 cup green bell pepper
- 1/4 cup red bell pepper
- 1 1/2 large shrimp
- 1/4 cup heavy cream
- 5 oz. baby spinach
- 2 tsp. lemon juice
- Cheddar grits
Directions
- Step 1Melt 1 tablespoon butter in a small saucepan. Add 2 tablespoons green onion and 1 tablespoon garlic and cook over low heat until softened, about 3 minutes. Add beer and Worcestershire sauce and increase heat to medium-high. Boil to reduce sauce to 1 cup, 15 to 20 minutes. Remove from heat.
- Step 2In a small bowl, combine cumin, herbes de Provence, salt, cayenne pepper, paprika, and ground black pepper. Set aside.
- Step 3In a large sauté pan, heat oil until shimmering. Add remaining 4 tablespoons green onion, remaining 2 teaspoons garlic, and green and red bell pepper. Sprinkle with spice mixture and sauté until vegetables have softened, about 5 minutes. Add shrimp and sear on one side, about 1 minute. Flip shrimp and add reserved sauce, remaining 2 tablespoons butter, and cream, and bring to a simmer. When shrimp are pink on both sides, about 2 minutes, add spinach a handful at a time, stirring to coat with sauce. When spinach has wilted, remove pan from heat, stir in lemon juice, and serve immediately over Cheddar grits.
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