Best 2 Red Eye Gravy And Grits Recipes

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.

RED-EYE GRAVY AND GRITS

Steps:

• Cut the fat from edges of ham slices. Add fat to a medium cast-iron skillet. Cook over medium heat until fat renders.
• Score edges of ham slices. Add ham to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.