Meal Kit
French Onion Shrimp & Grits
with Parmesan and chives
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
David Padilla
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)
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8 oz. Shrimp
- ½ cup Instant Grits
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2 oz. Sour Cream
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Grated Parmesan
- 1 fl. oz. White Cooking Wine
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⅗ oz. Butter
- 6 Chives
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.
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Nutrition (per serving) Wq400zq4
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Calories500
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Carbohydrates38g
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Net Carbs34g
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Fat26g
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Protein26g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 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. -
2 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), 1/2 tsp. salt, and a pinch of pepper.Remove from burner. Cover and keep warm. -
3 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. -
4 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. -
5 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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