3 tablespoon(s) butter, divided
6 tablespoon(s) (about 3) green onions, thinly sliced, divided
3 teaspoon(s) minced garlic, divided
1 bottle(s) (12-ounce) Hefeweizen, wheat beer
3/4 cup(s) Worcestershire sauce
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) herbes de Provence
1/2 teaspoon(s) Kosher salt
1/4 teaspoon(s) cayenne pepper
1/8 teaspoon(s) paprika
1/8 teaspoon(s) ground black pepper
2 tablespoon(s) vegetable oil
1/4 cup(s) green bell pepper, cored and diced
1/4 cup(s) red bell pepper, cored and diced
1 1/2 large shrimp, peeled and deveined
1/4 cup(s) heavy cream
5 ounce(s) baby spinach
2 teaspoon(s) lemon juice
Cheddar grits, for serving
- Melt 1 tablespoon butter in a small saucepan. Add 2 tablespoons green onion and 1 tablespoon 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 tablespoons green onion, remaining 2 teaspoons 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 tablespoons 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.