Jack Fry'S Shrimp And Grits With Red-Eye Gravy

Name: Jack Fry'S Shrimp And Grits With Red-Eye Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: GRITS; 1 cup uncooked grits; 4 cups milk; 1 cup whipping cream; 1 cup parmesan cheese, grated; salt and pepper, to taste; RED-EYE GRAVY; 2 tablespoons butter; 3 ounces country ham, minced; 1/2 cup shiitake mushroom, sliced; 1/2 cup onion, minced; 3/4 cup green pepper, minced; 1 tablespoon fresh thyme, minced; 1/4 cup madeira wine; 1/2 cup strong freshly brewed coffee; 1/2 cup tomatoes, peeled, seeded and chopped; 1 teaspoon Tabasco sauce; 1 teaspoon cornstarch; 1 cup chicken broth; SHRIMP; 3 tablespoons butter; 1 1/2 lbs shrimp; asiago cheese, for garnish

Servings: persons

GRITS
1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup parmesan cheese, grated
salt and pepper, to taste
RED-EYE GRAVY
2 tablespoons butter
3 ounces country ham, minced
1/2 cup shiitake mushroom, sliced
1/2 cup onion, minced
3/4 cup green pepper, minced
1 tablespoon fresh thyme, minced
1/4 cup madeira wine
1/2 cup strong freshly brewed coffee
1/2 cup tomatoes, peeled, seeded and chopped
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 cup chicken broth
SHRIMP
3 tablespoons butter
1 1/2 lbs shrimp
asiago cheese, for garnish

1
To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
2
Over medium heat, bring to a low boil.
3
Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
4
Whisk in the Parmesan cheese and salt and pepper to taste.
5
To make the gravy: In a large skillet over high heat, melt the butter.
6
Add the ham and brown.
7
Add the shitakes, onions, green peppers and fresh thyme.
8
Saute until the onions become translucent.
9
Add the wine, coffee, tomatoes, and hot sauce.
10
Bring to a slight boil.
11
Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
12
Stir the cornstarch mixture into the gravy.
13
Reduce heat, and cook another couple of minute.
14
To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
15
Add the shrimp and cook until shrimp are just pink.
16
Add the red-eye gravy.
17
Finish the sauce with the remaining 1 Tbs of butter stirred inches.
18
To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
19
Garnish with freshly grated Asiago cheese and chopped parsley.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: GRITS, 1 cup uncooked grits, 4 cups milk, 1 cup whipping cream, and more.

Yes, Jack Fry'S Shrimp And Grits With Red-Eye Gravy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!