Recipe by SkinnyMinnie
Jack Fry's is one of the many GREAT restaurants on Bardstown Road here in Kentucky. This appetizer is one of the most requested and ordered dishes. The list of ingredients are long, but don't be discouraged! This is goooooooood!!!
Top Review by Ricky91010
I just tried this recipe only I got it from a Los Angeles Times article from a few years ago. I think the recipe they had forgot to mention the Hot Sauce. Any ways, this recipe tastes pretty good. I think that people might need to look for the red Madeira wine because the sauce is not has red if we use the regular Madeira which is what I used since I don't know much about wines(even after I asked the lady at the store if there are any other Madeira and she told me this is the one but doing my Internet search...I realized that there is a red Madeira.)Any ways...I saved this recipe from the Los Angeles Times which is 95% like this one only the LA Times didn't mention the strong coffee which I will try next time. And I will add the Hot Sauce too. I actually did my recipe with fresh Virginia ham that the lady at the store sliced for me and that gave it a rich broth taste. But then I told the lady to give me a thick slice so I can chop it up...but it seemed to taste better with the thin sliced ham. Here I am just writing and writing.
- 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 tomatoes, 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
Directions See How It's Made
- To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
- Over medium heat, bring to a low boil.
- Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
- Whisk in the Parmesan cheese and salt and pepper to taste.
- To make the gravy: In a large skillet over high heat, melt the butter.
- Add the ham and brown.
- Add the shitakes, onions, green peppers and fresh thyme.
- Saute until the onions become translucent.
- Add the wine, coffee, tomatoes, and hot sauce.
- Bring to a slight boil.
- Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
- Stir the cornstarch mixture into the gravy.
- Reduce heat, and cook another couple of minute.
- To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
- Add the shrimp and cook until shrimp are just pink.
- Add the red-eye gravy.
- Finish the sauce with the remaining 1 Tbs of butter stirred inches.
- To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
- Garnish with freshly grated Asiago cheese and chopped parsley.