Best 3 Jack Frys Shrimp And Grits With Red Eye Gravy Recipes

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

JACK FRY'S SHRIMP AND GRITS WITH RED-EYE GRAVY

Steps:

• To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
• Over medium heat, bring to a low boil.
• Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
• Whisk in the Parmesan cheese and salt and pepper to taste.
• To make the gravy: In a large skillet over high heat, melt the butter.
• Add the ham and brown.
• Add the shitakes, onions, green peppers and fresh thyme.
• Saute until the onions become translucent.
• Add the wine, coffee, tomatoes, and hot sauce.
• Bring to a slight boil.
• Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
• Stir the cornstarch mixture into the gravy.
• Reduce heat, and cook another couple of minute.
• To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
• Add the shrimp and cook until shrimp are just pink.
• Add the red-eye gravy.
• Finish the sauce with the remaining 1 Tbs of butter stirred inches.
• To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
• Garnish with freshly grated Asiago cheese and chopped parsley.

SAUTEED SHRIMP ON PARMESAN GRITS WITH REDEYE GRAVY

Steps:

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