SFMOMA’s flagship restaurant, In Situ, offers a bracing new concept in fine dining. Three-Michelin-star chef Corey Lee has curated a menu of innovative and intriguing dishes from 80 chefs from around the world. On the menu you’ll find this recipe from Tanya Holland, Executive Chef and owner of Oakland’s Brown Sugar Kitchen and B-Side BBQ. Comforting and rich, it perfectly counters the cool breezes of autumn.
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.
In a bowl, stir together the following until thoroughly combined: 3 tablespoons each kosher salt, herbes de Provence, and ground cumin; 1/3 cup cayenne pepper; and ¼ cup each sweet paprika and freshly ground black pepper. Spice mix will keep in an airtight container for up to 6 months.
In a medium saucepan, melt the butter over low heat. Add the green onions and garlic, and cook until softened, about 5 minutes. Add the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook until thick and syrupy and reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool. (Sauce will keep refrigerated in an airtight container for up to 1 week.)
In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and thick, about 4 minutes. Stir in the cream, butter, cheese, salt and white pepper. Cover and keep warm over very low heat until serving.