Creole Shrimp Grits with Tanya Holland at Brown Sugar KitchenWatch me make it on YouTubeDownload an accessible word version hereIngredients12TBSP vegetable oil¼ CUP/40G diced green bell pepper¼ CUP/40G diced red bell pepper3green onions, white and green parts, thinly sliced2garlic cloves, minced2tspCreole Spice Mix*1.5lb/680gmedium shrimp,peeled and deveined¾ CUP/180MLCreole Sauce*¼ CUP/60ML heavy cream2 TBSP unsalted butter5OZ/140G baby spinach leaves2TSP fresh lemon juiceWhite Cheddar Grits* For serving* Recipes belowMethod:1.In a large sauté pan, heat the oil over medium heat until shimmering.2.Add the green and red bell peppers, green onions, garlic, and the Creole Spice Mix, and cook until the vegetables are softened, about 5 minutes. 3.Add the shrimp and sear just until opaque, turning once, about 2 minutes. Stir in the Creole Sauce, cream, and butter, and bring to a simmer. 4.Add the spinach, a handful at a time, stirring to wilt and coat with sauce. Once all the spinach has been added, remove the pan from the heat and stir in the lemon juice. Serve immediately over the grits.Creole Spice MixIngredients3TBSP kosher salt3TBSPherbes de Provence3TBSPground cumin1/3 CUP/45gcayenne pepper¼ CUP/30G freshly ground black pepper¼ CUP/30G sweet paprikaMethod:1.In a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (To make ahead, store in an airtight container for up to 6 months.)Creole SauceIngredients1tbspunsalted butter2green onions, white parts only, chopped1tspMinced garlic1 x 12oz/360ml bottle wheat beer, such as hefeweizen¾ CUP/180ML Worcestershire sauceMethod:1.In a medium saucepan, melt the butter over low heat. Add the green onions and garlic, and cook until softened, about 5 minutes.2.Add the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook until thick and syrupy and reduced to about 1 cup/240 ml, 15 to 20 minutes. Remove from heat and let cool. (To make ahead, refrigerate sauce in an airtight container for up to 1 week.)White Cheddar GritsIngredients2 3/4 CUPS/660ml water2/3 CUP/95G quick-cooking grits2TBSP heavy cream2TBSPunsalted butter4OZ/115Gsharp white Cheddar cheese, grated1.5tspKosher saltPINCH white pepper1.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 thick like mush, about 4 minutes.2.Stir in the cream, butter, cheese, salt, and white pepper.3.Cover and keep warm over very low heat until serving.