Chef Tanya Holland adds a bit of beer to the Creole sauce in her recipe for Creole Shrimp and Grits.
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.