Shrimp and Grits with Red-Eye Gravy and Mushrooms

Yield: 6 servings
Time: 2 hours

Ingredients

For the grits:

• 1 cup grits (uncooked)
• 4 cups water
• 1 cup milk or whipping cream
• 1/2 head garlic
• 1 cup grated parmesan cheese
• salt
• pepper

For the red-eye gravy:

• 1/4 cup madeira wine (or sherry)
• 1/2 cup coffee (strong freshly brewed)
• 1/2 cup tomatoes (peeled seeded and chopped)
• 1 tsp tabasco sauce
• 1 tsp cornstarch
• 1 cup chicken broth

For the mushrooms:

• 2 tbsps butter
• 1/2 cup shiitake mushroom (sliced)
• 1/2 cup minced onion
• 1 tbsp fresh thyme (minced)

For the country ham crisps:

• 2 tbsps butter
• 3 ozs country ham (minced) (if not available, substitute bacon)

For the shrimp:

• 3 tbsps butter
• 1-1/2 lbs shrimp

For the garnish:

• asiago cheese (garnish)
• parsley

Directions

To make grits:

1. In a 3-quart saucepan combine the grits and water.
2. Over medium heat, bring to a low boil.
3. Reduce heat to low and simmer stirring frequently, until grits are creamy.
4. Meanwhile: Put 1/2 head of garlic in pot with 1 cup cream. Bring to a simmer and cook gently until the garlic is tender, about 20 minutes. Squeeze the cloves out of the skin, and press through a strainer into the cream. Strain the cream again into a bowl through a sieve, pressing as much of the soft garlic through as possible.
5. Add to larger grits pot when ready
6. Total grits cooking time should be about an hour.
7. Whisk in the Parmesan cheese and salt and pepper to taste.

To make the gravy:

1. In a large skillet over high heat, melt the butter, brown.
2. Add the wine, coffee, tomatoes, and hot sauce.
3. Bring to a slight boil.
4. Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
5. Stir the cornstarch mixture into the gravy.
6. Reduce heat, and cook another couple of minutes.

To make the mushrooms:

1. In a large skillet over high heat, melt the butter.
2. Add the shitakes, onions, and fresh thyme.
3. Saute until the onions become translucent.
4. Add 1/4+ the red-eye gravy

To make the country ham crisps:

1. In a large skillet over high heat, melt the butter.
2. Add the ham and brown.

To prepare shrimp:

1. In a large skillet over high heat, melt 2-3 Tbs of butter.
2. Add the shrimp and cook until shrimp are just pink.
3. Add 1/2+ the red-eye gravy.
4. Finish the sauce with the remaining 1 Tbs of butter stirred inches.

To serve:

1. Divide the warm grits among 6 plates, and top each with a portion of mushrooms + gravy, shrimp + gravy, country ham crisps. Drizzle with red-eye gravy if necessary.
2. Garnish with freshly grated Asiago cheese and chopped parsley.

Source: adapted from a recipe used by Jack Fry’s in Louisville