Serves 4


  • 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)
  • ¾ cup Worcestershire sauce
  • ½ tsp. ground cumin
  • ½ tsp. herbes de Provence
  • ½ tsp. kosher salt
  • ¼ tsp. cayenne pepper
  • ⅛ tsp. paprika
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. vegetable oil
  • ¼ cup green bell pepper, cored and diced
  • ¼ cup red bell pepper, cored and diced
  • 1½ pounds large shrimp, peeled and deveined
  • ¼ cup heavy cream
  • 5 ounces baby spinach
  • 2 tsp. lemon juice
  • Cheddar grits for serving (recipe here)


Total time: 40 minutes

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.

More Recipes By Tamar Holland


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