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Ingredients Jump to Instructions ↓

  1. Red Eye Gravy

  2. 2 tablespoons 30ml Unsalted butter

  3. 3 oz 85g Kentucky country ham - minced

  4. (substitute Virginia ham)

  5. 1/2 cup 31g / 1.1oz Julienned onion

  6. 1/4 cup 59ml Julienned green bell pepper

  7. 1/2 cup 118ml Sliced fresh shiitake mushrooms

  8. 1 tablespoon 15ml Fresh thyme - minced

  9. 1/4 cup 59ml Madeira wine

  10. 1/2 cup 118ml Brewed coffee

  11. 1 cup 237ml Chicken broth

  12. 1 cup 62g / 2 1/5oz Tomato - peeled, seeded, (medium)

  13. 1 teaspoon 5ml Cornstarch - mixed with

  14. 1 teaspoon 5ml Water

  15. Grits

  16. 2 cups 474ml Milk

  17. 1/2 cup 118ml Whipping cream

  18. 1 tablespoon 15ml Unsalted butter

  19. 1/2 cup 118ml Stone-ground grits

  20. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano cheese

  21. 1 teaspoon 5ml Salt

  22. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  23. Assembly

  24. 2 tablespoons 30ml Unsalted butter - divided

  25. 18 tablespoons 270ml Shrimp - peeled, deveined (large)

  26. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano cheese

  27. 3 tablespoons 45ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Red-Eye Gravy: Melt the butter in a large saute pan over medium-high heat. Add the ham and cook until browned, about 5 minutes. Add the onion, green pepper, mushrooms and thyme, and cook until the onion is translucent, about 5 minutes.

  2. Add the Madeira, coffee, chicken broth and tomato and bring to a light boil. Stir in the cornstarch mixture. Reduce the heat and simmer the sauce until it reduces by one-third, about 10 minutes.

  3. Grits: In a saucepan, combine the milk, cream and butter. Bring to a light simmer. Slowly stir in the grits, reduce the heat to low and stir frequently until the grits are thick and creamy, about 10 minutes.

  4. Stir in the cheese and the salt and pepper to taste. Keep warm.

  5. Assembly: Heat 1 tablespoon butter in another large saute pan. Add the shrimp and cook until pink, about 3 minutes.

  6. Add the red-eye gravy. Add the remaining butter and stir to incorporate.

  7. To serve, divide the warm grits among 6 plates and top with the shrimp and gravy. Garnish with the cheese and chives.

  8. This recipe yields 6 servings.

  9. Each serving: 387 calories ; 17 grams protein; 21 grams carbohydrates; 1 gram fiber; 24 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 724 mg. sodium.

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