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

"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!!!"
photo by wlittleton45 photo by wlittleton45
photo by wlittleton45
Ready In:




  • 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.

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  1. 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.
  2. You had me at "gravy"! That gravy, alone, is a revelation. Let me say first that I changed some quantities and dropped some ingredients, but it is simply delicious. They raved. Next time, I wouldn't obsess about the grits part, as it is not the star. Your favorite grits recipe generously enriched with milk and cheese should be fine. I actually used extra sharp cheddar. The shrimp benefitted by marinating a few hours in Old Bay seasoning before sauteeing. Regarding the gravy, oh my goodness! I increased the country ham by a lot. Frying the tiny ham pieces to a crisp and THEN adding the veggies made a big difference. Because I didn't have the wine and tomatoes, I omitted them, but added a good dose of smoked paprika and increased the strong coffee. I LOVED the idea of thickening the gravy. All the red-eye gravy I've ever had has been just plain coffee and drippings. This is better, a LOT better!
  3. simply awesome
  4. This was fantastic. I used white wine and added bacon with the ham. I also used a dark roast coffee. I added Asiago cheese and Monterrey jack cheese with the Parmesan in the grits.. .<br/>Everyone loved it.
  5. Great recipe! easily adaptable to low fat as well without losing the taste! thanks for sharing!


<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended. I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont). I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!! Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower). I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!! My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!! Here is my rating key for reviews: ***** = HEAVEN - I would not change a thing!! **** = Was VERY good, but would make a few changes *** = Not a bad recipe, but would make quite a few changes if I made it again ** = Would have to make a lot of changes to enjoy * = Didn't enjoy it at all, and will probably not make again.
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