Creole Shrimp Recipe

By KrissyW330

Ingredients

• 3 Tbsp. butter, divided
• 6 Tbsp. green onions (about 3), thinly sliced, divided
• 3 tsp. minced garlic, divided
• 1 (12-ounce) bottle Hefeweizen (wheat beer)
• 3/4 cup Worcestershire sauce
• 1/2 tsp. ground cumin
• 1/2 tsp. herbes de Provence
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1/8 tsp. paprika
• 1/8 tsp. 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 1/2 pounds large shrimp, peeled and deveined
• 1/4 cup heavy cream
• 5 ounces baby spinach
• 2 tsp. lemon juice
• Cheddar grits for serving (recipe here)
• Chili-glazed salmon recipe
• Buttermilk fried chicken recipe
• Cornmeal waffles with apple cider syrup recipe

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

1 (12-ounce) bottle Hefeweizen (wheat beer)

Directions

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.

Magazine. Just upload a photo, add headlines—then share it with friends!

Ask Val your questions about makeup, hair and more

Do you want a mini-makeover?