<http://schema.org/recipeInstructions>
" 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 saut\u00E9 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 saut\u00E9 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a19353/creole-shrimp-recipe-opr0612/?src=shelter_footer>