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Bon Appétit

Sauteed Shrimp on Parmesan Grits with Redeye Gravy

4.2

(14)

Madeira, shiitake mushrooms and hot pepper sauce make the gravy in this dish from Jack Fry's something special. It's great for brunch.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons (3/4 stick) butter
4 ounces ham, diced (about 1 cup)
1 1/2 cups sliced stemmed shiitake mushrooms
1 cup finely chopped green bell pepper
1/2 cup minced onion
2 teaspoons minced fresh thyme
1 cup canned low-salt chicken broth
1/2 cup freshly brewed hot coffee
1/2 cup seeded chopped tomatoes
1 teaspoon hot pepper sauce
1/4 cup Madeira
2 teaspoons cornstarch
1 pound large uncooked shrimp, peeled, deveined
Parmesan Grits
Freshly grated Parmesan cheese

Preparation

  1. Step 1

    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, then chill. Bring to simmer before continuing.)

    Step 2

    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.

    Step 3

    Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.

TagsStir-FrySouthernAmericanShrimpShellfishSeafoodHamMeatShiitake MushroomMushroomVegetableBell PepperMainDinnerNut FreeGluten FreeQuickWeeknight MealsEasterSpringBon Appétit
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