Creole Shrimp Grits with Tanya Holland at Brown Sugar Kitchen Watch me make it on YouTube Download an accessible word version here Ingredients 12TBSP vegetable oil ¼ CUP/40G diced green bell pepper ¼ CUP/40G diced red bell pepper 3 green onions, white and green parts, thinly sliced 2 garlic cloves, minced 2tsp Creole Spice Mix* 1.5lb/680g medium shrimp,peeled and deveined ¾ CUP/180ML Creole Sauce* ¼ CUP/60ML heavy cream 2 TBSP unsalted butter 5OZ/140G baby spinach leaves 2TSP fresh lemon juice White Cheddar Grits* For serving * Recipes below Method: 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 Mix Ingredients 3TBSP kosher salt 3TBSP herbes de Provence 3TBSP ground cumin 1/3 CUP/45g cayenne pepper ¼ CUP/30G freshly ground black pepper ¼ CUP/30G sweet paprika Method: 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 Sauce Ingredients 1tbsp unsalted butter 2 green onions, white parts only, chopped 1tsp Minced garlic 1 x 12oz/360ml bottle wheat beer, such as hefeweizen ¾ CUP/180ML Worcestershire sauce Method: 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 Grits Ingredients 2 3/4 CUPS/660ml water 2/3 CUP/95G quick-cooking grits 2TBSP heavy cream 2TBSP unsalted butter 4OZ/115G sharp white Cheddar cheese, grated 1.5tsp Kosher salt PINCH white pepper 1. 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.
Baking Blind You don’t have to be blind to cook but it helps!