Shrimp: Sauteed Shrimp on Parmesan Grits with Redeye Gravy

posted by RisaG 03-31-100 7:08 PM

* Exported from MasterCook *
Sauteed Shrimp on Parmesan Grits with Redeye Gravy
Recipe By : Jack Fry's, Louisville, KY
Serving Size : 4 Preparation Time :0:00
Categories : Corn Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tbsp. unsalted butter -- 3/4 stick
4 oz. ham – diced
1 1/2 cups shiitake mushrooms -- stemmed, sliced
1 cup green bell pepper -- finely chopped
1/2 cup onion -- minced
2 tsp. fresh thyme – minced
1 cup low-salt chicken broth
1/2 cup freshly brewed hot coffee
1/2 cup tomatoes -- seeded and chopped
1 tsp. hot pepper sauce
1/4 cup Madeira
2 tsp. cornstarch
1 lb. large uncooked shrimp -- peeled and deveined

Parmesan Grits:
3 cups water
1 cup milk
1 cup quick-cooking grits
1 tsp. salt
1/2 cup Parmesan cheese -- freshly grated

Melt 2 tbsp. of butter in heavy large skillet over medium-high heat. Add ham; saute until brown, about 2 minutes (omit this step if doing it my way - instead you melt the butter and start sauteing the mushrooms,
green peppers, onion and thyme and sprinkle on some ham bouillon powder). Add mushrooms, peppers, onions and thyme; saute 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.

Meanwhile, bring first 4 ingredients of Parmesan Grits to a boil in a heavy saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasinally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper.

Melt 3 tbsp. of butter in heavy large skillet over medium-high heat. Add shrimp; saute until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tbsp. butter; stir until melted.

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

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