Season the shrimp with the salt, Old Bay Seasoning and black pepper.
Place the olive oil in a large, heavy duty sauté pan over high heat. Heat the oil until it just begins to smoke. Carefully place the shrimp in the smoking hot pan. Allow the shrimp to cook without moving them for 2-3 minutes. Add the mushrooms and garlic and cook for 5 minutes. Using a slotted spoon, remove the shrimp and hold them in a warm place.
Add the white wine and vinegar and reduce until there is almost no liquid remaining. Add in the chicken broth and cook until only one Tablespoon remains. Add the butter cubes and stir constantly until butter has dissolved, being careful not to cook it too long (if you cook it too long at this stage, the butter will separate).
Add the caramelized onions and warm shrimp back into the pan and stir so that the sauce coats the shrimp. Remove from heat and stir in parsley.
Place 3/4 cup of cooked grits into each serving dish, top the grits with the shrimp and serve immediately.
Yield: 8-10 servings
Melt butter over medium-low heat in a large sauté pan. Add onions and salt to the melted butter. Cook onions for 15-20 minutes, stirring them often to prevent burning. The onions should continue cooking until a rich brown color is obtained.
Really Rich Grits
Preheat oven to 275 degrees
Stir together the cream, grits, salt pepper and bay leaf.
Place the mixture in an oven proof baking dish and cover. Bake for2 1/3-3 hours, stirring every 30 minutes.
Once the grits are soft and creamy, stir in the butter cubes and parmesan cheese. Serve immediately.