Creole Shrimp and Grits
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    • 2 tablespoons vegetable oil
    • 1/4 cup diced green bell pepper
    • 1/4 cup diced red bell pepper
    • 3 green onions, white and green parts, thinly sliced
    • 2 garlic cloves, minced
    • 2 teaspoons Creole Spice Mix (recipe follows)
    • 1½ pound medium shrimp, peeled and deveined
    • ¾ cup Creole Sauce (recipe follows)
    • 1/4 cup heavy cream
    • 2 tablespoons unsalted butter
    • 5 ounces baby spinach leaves
    • 2 teaspoons fresh lemon juice
    • White Cheddar Grits (recipe follows) for serving


In a large sauté pan, heat the oil over medium heat until shimmering. Add the green and red bell peppers, green onions, garlic, and the Creole Spice Mix, and cook until the vegetables are softened, about 5 minutes. Add the shrimp and sear just until opaque, turning once, about 2 minutes. Stir in the Creole Sauce, cream, and butter, and bring to a simmer. Add the spinach, a handful at a time, stirring to wilt and coat with sauce. Once all the spinach has been added, remove the pan from the heat and stir in the lemon juice. Serve immediately over the grits.