Jack Fry's Shrimp And Grits With Red-eye Gravy

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup uncooked grits
• 4 cups milk
• 1 cup whipping cream
• 1 cup parmesan cheese, grated
• salt and pepper, to taste
• 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 tomato, peeled, seeded and chopped
• 1 teaspoon tabasco sauce
• 1 teaspoon cornstarch
• 1 cup chicken broth
• 3 tablespoons butter
• 1 1/2 lbs shrimp
• asiago cheese, for garnish

Recipe

• 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.