Southern Comfort Shrimp And Grits

Recipe Ingredients

		Red Eye Gravy
2 tablespoons	30ml	Unsalted butter
3 oz	85g	Kentucky country ham - minced
		= (substitute Virginia ham)
1/2 cup	31g / 1.1oz	Julienned onion
1/4 cup	59ml	Julienned green bell pepper
1/2 cup	118ml	Sliced fresh shiitake mushrooms
1 tablespoon	15ml	Fresh thyme - minced
1/4 cup	59ml	Madeira wine
1/2 cup	118ml	Brewed coffee
1 cup	237ml	Chicken broth
1 cup	62g / 2.2oz	Tomato - peeled, seeded, (medium)
		And chopped
1 teaspoon	5ml	Cornstarch - mixed with
1 teaspoon	5ml	Water
		Grits
2 cups	474ml	Milk
1/2 cup	118ml	Whipping cream
1 tablespoon	15ml	Unsalted butter
1/2 cup	118ml	Stone-ground grits
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Assembly
2 tablespoons	30ml	Unsalted butter - divided
18 tablespoons	270ml	Shrimp - peeled, deveined (large)
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
3 tablespoons	45ml	Chopped chives

Recipe Instructions

Red-Eye Gravy: Melt the butter in a large saute pan over medium-high heat. Add the ham and cook until browned, about 5 minutes. Add the onion, green pepper, mushrooms and thyme, and cook until the onion is translucent, about 5 minutes.

Add the Madeira, coffee, chicken broth and tomato and bring to a light boil. Stir in the cornstarch mixture. Reduce the heat and simmer the sauce until it reduces by one-third, about 10 minutes.

Grits: In a saucepan, combine the milk, cream and butter. Bring to a light simmer. Slowly stir in the grits, reduce the heat to low and stir frequently until the grits are thick and creamy, about 10 minutes.

Stir in the cheese and the salt and pepper to taste. Keep warm.

Assembly: Heat 1 tablespoon butter in another large saute pan. Add the shrimp and cook until pink, about 3 minutes.

Add the red-eye gravy. Add the remaining butter and stir to incorporate.

To serve, divide the warm grits among 6 plates and top with the shrimp and gravy. Garnish with the cheese and chives.

This recipe yields 6 servings.

Each serving: 387 calories; 17 grams protein; 21 grams carbohydrates; 1 gram fiber; 24 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 724 mg. sodium.

Source:
The Los Angeles Times, 10-06-2004

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