All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We pride ourselves in coming up with unique and interesting flavor profiles to tantalize your taste buds, but keeping a bit of the familiar, too. This is a classic Home Chef Test Kitchen one-two punch of adventures close to home. Shrimp and grits, delicious by itself, are garnished with a French onion cream, consisting of caramelized shallots, sour cream, and chives. This combination of two familiars into something new… a perfect culinary marriage.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
Pat shrimp dry, and season both sides with a pinch of pepper.
Cook the Grits
Stir grits into boiling water. Reduce heat to low and stir constantly until grits are smooth, 5-7 minutes.
Stir in Parmesan, half the butter (reserve remaining for shrimp), ½ tsp. salt, and a pinch of pepper.
Remove from burner. Cover and keep warm.
Cook the Shallot
Heat a medium non-stick pan over medium heat. Add 2 tsp. olive oil and shallot to hot pan. Stir occasionally until golden brown and tender, 3-5 minutes.
Remove from burner. Transfer shallot to a plate.
Reserve pan; no need to wipe clean.
Cook the Shrimp
Return pan used to caramelize shallot to medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until shrimp are browned, 2-3 minutes.
Flip, and cook until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 1-2 minutes.
Stir in white wine and spinach and gently scrape any browned bits off bottom of pan. Bring to a simmer and cook until liquid mostly evaporates, 2-3 minutes.
Remove from burner and swirl in remaining butter.
Make French Onion Cream and Finish Dish
In a mixing bowl, combine caramelized shallot, sour cream, chives (reserve a pinch for garnish), and a pinch of pepper.
If grits are too stiff, stir in 1 Tbsp. water.
Plate dish as pictured on front of card, topping grits with shrimp, French onion cream, and remaining chives. Bon appétit!
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