Creole Shrimp and Grits

Name: Creole Shrimp and Grits
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 tablespoon (1/2 oz) unsalted butter; 2 scallions; 1 teaspoon minced garlic; One (12-ounce) bottle wheat beer; 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; 1 teaspoon kosher salt; pinch of white pepper; 2 tablespoons vegetable oil; 1/4 cup diced green bell pepper; 1/4 cup diced red bell pepper; 3 scallions; 2 garlic cloves; 2 teaspoons Creole spice mix (see above); 1 1/2 pounds medium (26/30 count) Shrimp; 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

User Reviews

5.0

21 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings
4 servings
Calories
729 kcal
Course
Main Course
Cuisine
American

Creole Shrimp and Grits

Iris Warren

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This Creole shrimp and grits combines perfectly spiced shrimp, a spicy (but not too spicy) Creole sauce, and creamy white Cheddar grits. It's Southern comfort food with Big Easy flair.

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Ingredients

Servings

For the Creole sauce

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

For the Creole spice mix

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

For the white Cheddar grits

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

For the shrimp

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

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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.

Nutrition Information

Show Details

Serving 1portion Calories 729kcal (36%) Carbohydrates 47g (16%) Protein 37g (74%) Fat 43g (66%) Saturated Fat 22g (110%) Monounsaturated Fat 11g Trans Fat 1g Cholesterol 314mg (105%) Sodium 4905mg (204%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 729 kcal

% Daily Value*

Serving	1portion
Calories	729kcal	36%
Carbohydrates	47g	16%
Protein	37g	74%
Fat	43g	66%
Saturated Fat	22g	110%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	314mg	105%
Sodium	4905mg	204%
Fiber	6g	24%
Sugar	8g	16%