Sauteed Shrimp on Parmesan Grits with Redeye Gravy Recipe

December 3, 2008 in Recipes by danky

Madeira, shiitake mushrooms and hot pepper sauce make the gravy in this dish from Jack Fry’s something special. It’s great for brunch.

Makes 4 servings.

INGREDIENTS

  • 6tablespoons (3/4 stick) butter
  • 4ounces ham, diced (about 1 cup)
  • 1 1/2cups sliced stemmed shiitake mushrooms
  • 1cup finely chopped green bell pepper
  • 1/2cup minced onion
  • 2teaspoons minced fresh thyme
  • 1cup canned low-salt chicken broth
  • 1/2cup freshly brewed hot coffee
  • 1/2cup seeded chopped tomatoes
  • 1teaspoon hot pepper sauce
  • 1/4cup madeira
  • 2teaspoons cornstarch1pound large uncooked shrimp, peeled, deveinedparmesan gritsfreshly grated parmesan cheese

    DIRECTIONS

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, thenchill. Bring to simmer before continuing.)


    Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.


    Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.

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