Name: Creole Shrimp & Grits
Yield: Serves 4
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 5 oz/140 g baby spinach leaves; 2 tsp fresh lemon juice; White Cheddar Grits for serving; 2 tsp Creole Spice Mix; 1½ lb/680 g medium shrimp, peeled and deveined; ¾ cup/180 ml Creole Sauce; ¼ cup/60 ml heavy cream; 3 green onions, white and green parts, thinly sliced; 2 garlic cloves, minced; ¼ cup/40 g diced red bell pepper; 2 tbsp vegetable oil; ¼ cup/40 g diced green bell pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

Creole food is city food, slightly more rarefied than its rustic Cajun cousin, with roots that reach back to Louisiana’s French colonists. You can certainly see the French connection in this recipe—the base of the sauce is a brunoise (finely diced vegetables), the sauce itself is a reduction that’s mounted with butter, and the shrimp is cooked with a quick sauté . . . très française, n’est pas? One not-so-French element here is the hefeweizen I use in the Creole sauce. Its lig