Serves 4. Total time= 40 Minutes. Recipe created by Tanya Holland. Tanya Holland dreamed of becoming a star chef. Who knew she’d find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland?
- 1½ pounds large shrimp, peeled and deveined
- 3 Tbsp – butter, divided
- 6 Tbsp – green onions (about 3), thinly sliced, divided
- 3 tspn – minced garlic, divided
- 1 (12-ounce) bottle – Hefeweizen (wheat beer)
- 3/4 cup – Worcestershire sauce
- 1/2 tspn – ground cumin
- 1/2 tspn – herbes de Provence
- 1/2 tspn – kosher salt
- 1/4 tspn – cayenne pepper
- 1/8 tspn – paprika
- 1/8 tspn – ground black pepper
- 2 Tbsp – vegetable oil
- 1/4 cup – green bell pepper, cored and diced
- 1/4 cup – red bell pepper, cored and diced
- 1/4 cup – heavy cream
- 5 ounces – baby spinach
- 2 tspn – lemon juice
- Grits Ingredients:
- 1 can (13.5 oz) – Chicken Broth
- 2 cups– Half & Half
- 2 cups – stone ground Grits
- 2 cups – cheddar cheese, shredded
Grits: In a medium pan, bring chicken broth + 2 cups half & half to a boil and whisking in the grits. Cover and set at low for 12-15 minutes. Stir in cheese, cover, and set aside.
Melt 1 Tbsp. butter in a small saucepan. Add 2 Tbsp. green onion and 1 tsp. 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.
In a small bowl, combine cumin, herbes de Provence, salt, cayenne pepper, paprika, and ground black pepper. Set aside.
In a large sauté pan, heat oil until shimmering. Add remaining 4 Tbsp. green onion, remaining 2 tsp. 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 Tbsp. 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.