shrimp and grits with red-eye gravy
Source of Recipe
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List of Ingredients
Grits:
1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup grated Parmigiano Reggiano cheese
Salt and pepper, to taste
Red eye gravy:
2 tablespoons butter
3 ounces country ham, minced
1/2 cup sliced shiitake mushrooms
1/2 cup minced onions
3/4 cup green pepper
1 tablespoon minced fresh thyme
1/4 cup Madeira wine
1/2 cup strong freshly brewed coffee
1/2 cup tomatoes, peeled, seeded and chopped
1 teaspoon hot sauce (Tabasco)
1 teaspoon cornstarch
1 cup cold chicken broth
Shrimp:
3 tablespoons butter
1 1/2 pounds shrimp
Asiago cheese, for garnish
Fresh chopped parsley, for garnish
To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream. Over medium heat, bring to a low boil. Reduce heat to low. Simmer, stirring frequently, until grits are creamy, about 10 minutes. Whisk in the Parmigiano cheese and salt and pepper to taste.
To make red-eye gravy: In a large skillet over high heat melt the butter. Add ham and brown. Add shiitakes, onions, green peppers and fresh thyme. Saute until onions become translucent. Add wine, coffee, tomatoes and hot sauce. Bring to a slight boil. Combine cornstarch and chicken broth. Stir into gravy mixture. Reduce heat and cook another couple of minutes.
To prepare shrimp: In a large skillet over high heat, melt 2 of the 3 tablespoons butter. Add shrimp and cook until shrimp are just pink.
Add red-eye gravy. Finish sauce with remaining 1 tablespoon butter stirred in.
Divide warm grits among 6 plates and top each with a portion of shrimp and gravy. Garnish with freshly grated Asiago cheese and fresh chopped parsley.
Makes 6 portions.
Recipe
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