Name: Creole Shrimp
Yield: 4
Ingredients: 3 tbsp. butter -; 6 tbsp. green onions -; 3 tsp. minced garlic -; 1 bottle Hefeweizen -; 3/4 c. 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 c. green bell pepper -; 1/4 c. red bell pepper -; 1 1/2 large shrimp -; 1/4 c. heavy cream -; 5 oz. baby spinach -; 2 tsp. lemon juice -; Cheddar grits -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Creole Shrimp

1. 3 tbsp. butter -

2. 6 tbsp. green onions -

3. 3 tsp. minced garlic -

4. 1 bottle Hefeweizen -

5. 3/4 c. Worcestershire sauce -

6. 1/2 tsp. ground cumin -

7. 1/2 tsp. herbes de Provence -

8. 1/2 tsp. kosher salt -

9. 1/4 tsp. cayenne pepper -

10. tsp. paprika -

11. tsp. ground black pepper -

12. 2 tbsp. vegetable oil -

13. 1/4 c. green bell pepper -

14. 1/4 c. red bell pepper -

15. 1 1/2 large shrimp -

16. 1/4 c. heavy cream -

17. 5 oz. baby spinach -

18. 2 tsp. lemon juice -

19. Cheddar grits -

How to cook deliciously - Creole Shrimp

1. Stage

Melt 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.

2. Stage

In a small bowl, combine cumin, herbes de Provence, salt, cayenne pepper, paprika, and ground black pepper. Set aside.

3. Stage

In 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.