Sauteed Shrimp on Parmesan Grits with Redeye Gravy Recipe

December 3, 2008

Sauteed Shrimp on Parmesan Grits with Redeye Gravy Recipe

Filed under: Recipes — Tags: Gravy, Grits, Parmesan, Recipe, Redeye, Sauteed, Shrimp — Anna @ 12:00 am

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.

Day Recipe Food Community

December 3, 2008