Creole Shrimp and Grits

By Leite's Culinaria

Ingredients

1 tablespoon (1/2 oz) unsalted butter
2 scallions (white parts only, chopped)
1 teaspoon minced garlic
One (12-ounce) bottle wheat beer (such as hefeweizen)
3/4 cup Worcestershire sauce
1 1/2 tablespoons Diamond brand kosher salt (or 1 tablespoon Morton kosher salt)
1 1/2 tablespoons herbes de Provence (without lavender)
1 1/2 tablespoons ground cumin
2 1/2 tablespoons cayenne pepper
2 tablespoons freshly ground black pepper
2 tablespoons sweet paprika
2 3/4 cups water
2/3 cup quick-cooking grits
2 tablespoons heavy cream
2 tablespoons (1 oz) unsalted butter
4 ounces (about 1 cup) sharp white Cheddar cheese (grated)
1 teaspoon kosher salt (or more to taste)
Pinch of white pepper
2 tablespoons vegetable oil
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 scallions (white and green parts, thinly sliced)
2 garlic cloves (minced)
2 teaspoons Creole spice mix (see above)
1 1/2 pounds medium (26/30 count) shrimp (peeled and deveined)
3/4 to 1 cup Creole sauce
1/4 cup heavy cream
2 tablespoons (1 oz) unsalted butter
5 ounces (about 7 cup) baby spinach leaves or frozen spinach
2 teaspoons fresh lemon juice
White Cheddar grits (for serving)

Prep Time45mins
Cook Time45mins
Servings4

Instructions

Make the Creole sauce

In a medium saucepan over low heat, melt the butter. Add the scallions and garlic and cook until softened, 2 to 3 minutes.

Pour in the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook, whisking frequently, until the mixture is thick, syrupy, and reduced to between 3/4 and 1 cup, 35 to 55 minutes. TESTER TIP: If your sauce separates, don't panic. Simply vigorously whisk to reincorporate it.

Remove the pan from the heat and let it cool. (You can cover and refrigerate the sauce for up to 1 week.)

Make the Creole spice mix

While the Creole sauce is reducing, in a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (You can keep the Creole spice mix at room temperature for up to 6 months.) TESTER TIP: This recipe will make significantly more spice mix than you need for the recipe. Sprinkle it over roast vegetables, use it as a spice rub for grilled meats, toss it in egg dishes, and anyplace else you can think to use it.

Make the white Cheddar grits

In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and have thickened to a mush-like consistency, 4 to 8 minutes. TESTER TIP: You may want to check the package instructions for your grits as the proportion of water to grits as well as the cooking time can vary somewhat.

Stir in the cream, butter, cheese, salt, and white pepper until the cheese melts. Cover to keep warm over very low heat until serving.

Make the shrimp

In a large skillet over medium heat, warm the oil until shimmering. Add the green and red bell peppers, scallions, garlic, and 2 teaspoons Creole spice mix and cook until the vegetables are softened, 4 to 5 minutes.

Add the shrimp and cook just until opaque throughout, 1 to 2 minutes.

Move the shrimp onto a plate. Stir the Creole Sauce, cream, and butter into the skillet and bring to a simmer.

Add the spinach, a handful at a time, stirring to wilt and coat with sauce. Once all the spinach has been added, remove the skillet from the heat and stir in the lemon juice and shrimp.

Spoon the shrimp over the grits and serve immediately.