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.
Peel and halve shallot. Slice halves into thin strips. Mince chives. Pat shrimp dry, and season both sides with a pinch of salt and pepper.
Cook the Grits
Whisk grits into boiling water. Reduce heat to low and whisk constantly until grits are smooth, 5-7 minutes. Stir Parmesan and ⅔ the butter (reserve remaining for shrimp) into grits. Season to taste with salt and pepper. Remove from burner and keep warm.
Caramelize 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 and transfer shallot to plate. Reserve pan; no need to wipe clean.
Cook the Shrimp
Return pan used to caramelize shallot to medium heat. Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until 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 gently scrape any browned bits off bottom of the pan. Bring to a simmer and cook until liquid mostly evaporates, 2-3 minutes. Remove from burner and swirl in remaining butter.
Make the French Onion Cream
In a mixing bowl, combine caramelized shallot, sour cream, chives (reserve a pinch for garnish), and a pinch of pepper.
Finish the Dish
Place a serving of grits on a plate or in a shallow bowl. Top with shrimp and spoon any leftover sauce over shrimp. Garnish with French onion cream and remaining chives.