Shrimp And Grits with Red Eye Gravy

by admin on March 12, 2010

1 tablespoon olive oil
1/4 cup dry sherry
4 ounces smoked ham, chopped
1 tablespoon cornstarch
8 ounces white mushrooms, sliced
1 teaspoon hot pepper sauce
1/2 teaspoon Creole seasoning (like Tony Chachere’s)
1 pound peeled and deveined shrimp
1 teaspoon fresh thyme leaves, chopped
1 recipe cheese grits ( see below )
1/2 cup scallions, chopped
3 cloves garlic, minced
3/4 cup strong coffee

Heat the olive oil in a large saucepan or skillet over medium high heat until hot but not smoking. Add the ham and sauté until beginning to brown around the edges. Add the sliced mushrooms, Creole seasoning and fresh thyme. Continue to cook for 3 minutes, or until mushrooms soften and mixture is fragrant.

Add the scallions and garlic, stir well to combine and cook for an additional 4 minutes.

In a small bowl, combine coffee, sherry, cornstarch and hot sauce. Add the shrimp to the mushroom mixture, followed by the coffee mixture. Stir to incorporate. Simmer for about 2 – 3 minutes until shrimp are cooked through and the gravy has thickened.

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