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
Preparation
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.
