Creole Shrimp & Grits

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