Serves 4

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)
  • 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)

Directions

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
From the June 2012 issue of O, The Oprah Magazine

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