Ingredients:
For the French Onion Shrimp:
2 tbsp unsalted butter
1 large onion, quartered and sliced
1 sprig thyme
1 bay leaf
1 tsp worcestershire sauce
1 tsp flour
¾ cup chicken broth
½ pound shrimp, peeled and deveined (thawed, if frozen)
¼ tsp salt, plus more to taste
1/8 tsp pepper, plus more to taste
For the Gruyere Grits:
1 cup water
1 cup milk
½ cup quick cooking grits
1 tbsp unsalted butter
1/3 cup gruyere cheese, shredded
salt and pepper, to taste
1 green onion, sliced, for garnish
Directions:
Prepare the onions: Melt butter in a large saute pan over medium low heat. Add the onions, thyme, bay leaf, worcestershire, and salt and pepper, to taste. Toss to combine. Cook the onions for 20-25 mins, stirring occasionally, until they become caramelized and deep golden brown in color. Sprinkle flour over the onions, toss to coat, and cook for about 1 minute to cook off the raw flour. Stir in chicken stock making sure to scrape up and browned bits from the bottom of the pan, bring to a simmer, and cook for 3-4 minutes until the sauce is slightly thickened.
Meanwhile, roast the shrimp: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spritz it with cooking spray. Add shrimp to the pan, and season with ¼ tsp salt and 1/8 tsp pepper. Bake for 8-10 minutes until the shrimp are opaque and cooked through. As soon as you remove the shrimp from the oven, add the shrimp to the onion mix, and stir to coat the shrimp in the onion sauce. Cook for an additional 1-2 minutes, then remove from heat.
Make the Grits: Bring water and milk to a boil over high heat in a medium saucepan. Slowly add grits while whisking. Reduce heat to low, cover, and cook for 5-6 minutes until most of the liquid has been absorbed, whisking every 1-2 minutes. Remove grits from heat. Add butter, cheese, and salt and pepper, to taste. Whisk until cheese and butter are melted and fully combined. Taste for seasoning.