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September 26, 2006
Shrimp And Grits with Red Eye Gravy
Shrimp And Grits with Red Eye Gravy
4 servings
1 tablespoon olive oil
4 ounces smoked ham, chopped
8 ounces white mushrooms, sliced
1/2 teaspoon Creole seasoning (like Tony Chachere's)
1 teaspoon fresh thyme leaves, chopped
1/2 cup scallions, chopped
3 cloves garlic, minced
3/4 cup strong coffee
1/4 cup dry sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce
1 pound peeled and deveined shrimp
1 recipe cheese grits ( see below )
Heat the olive oil in a large saucepan or skillet over medium
high heat until hot but not smoking.
Add the ham and sauté until beginning to brown around the edges.
Add the sliced mushrooms, Creole seasoning and fresh thyme.
Continue to cook for 3 minutes, or until mushrooms soften and
mixture is fragrant.
Add the scallions and garlic, stir well to combine and cook for
an additional 4 minutes.
In a small bowl, combine coffee, sherry, cornstarch and hot
sauce.
Add the shrimp to the mushroom mixture, followed by the coffee
mixture. Stir to incorporate.
Simmer for about 2 - 3 minutes until shrimp are cooked through
and the gravy has thickened.
Contributed to our recipe list by Richard.
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Posted by Willie Crawford at September 26, 2006 07:11 PM
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