French Onion Shrimp & Grits

with Parmesan and chives

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
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.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 6 Chives
  • 1 Shallot
  • Info
    8 oz. Shrimp
  • ½ cup Instant Grits
  • Info
    1 oz. Grated Parmesan
  • 1 fl. oz. White Cooking Wine
  • Info
    2 oz. Sour Cream
  • 2 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and halve shallot. Slice halves into thin strips. Mince chives. Pat shrimp dry, and season both sides with a pinch of pepper.

  • Step 2 - Cook the Grits

    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.

  • Step 3 - Cook the Shallot

    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.

  • Step 4 - Cook the Shrimp

    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.

  • Step 5 - Make French Onion Cream and Finish Dish

    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!