Southern Comfort Shrimp And Grits

By á-170456

Ingredients

• RED-EYE GRAVY:
• 2 tablespoons unsalted butter
• 3 ounces Kentucky country ham minced (substitute Virginia ham)
• 1/2 cup julienned onion
• 1/4 cup julienned green bell pepper
• 1/2 cup sliced fresh shiitake mushrooms
• 1 tablespoon fresh thyme minced
• 1/4 cup Madeira wine
• 1/2 cup brewed coffee
• 1 cup chicken broth
• 1 medium tomato peeled, seeded, and chopped
• 1 teaspoon cornstarch mixed with
• 1 teaspoon water
• GRITS:
• 2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon unsalted butter
• 1/2 cup stone-ground grits
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• ASSEMBLY:
• 2 tablespoons unsalted butter divided
• 18 large shrimp peeled, deveined
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons chopped chives

Details

Servings 6

Preparation

Step 1

Red-Eye Gravy: Melt the butter in a large sauté 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.

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.

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.

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

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

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

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

This recipe yields 6 servings.

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.