Jack Fry's Shrimp and Grits With Red-Eye Gravy

Recipe by SkinnyMinnie
READY IN: 40mins




  • 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.